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No-Bake Strawberry Lime Cheesecake
Recipe

13 INGREDIENTS • 7 STEPS • 8HRS 15MINS

No-Bake Strawberry Lime Cheesecake

4.7
3 ratings
The best part about raw cheesecakes: No baking required. Which means, no water bath or risk of undercooked center or cracks!
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The Naked Food Life
Hi there, I'm a Culinary Arts graduate and personal chef specializing in sustainable, plant-based food, special diets, and holistic living.
http://thenakedfoodlife.com/
The best part about raw cheesecakes: No baking required. Which means, no water bath or risk of undercooked center or cracks!
8HRS 15MINS
Total Time
$3.27
Cost Per Serving
Ingredients
Servings
6
us / metric
Crust
Unsweetened Shredded Coconut
3/4 cup
Unsweetened Shredded Coconut
Shelled Pistachios
3/4 cup
Shelled Pistachios
Maple Syrup
2 Tbsp
Maple Syrup
or Coconut Nectar
Coconut Oil
4 tsp
Coconut Oil
Filling
Coconut Butter
1 1/2 cups
Coconut Butter, softened, divided
Fresh Strawberry
2 cups
Lime
2
Limes, freshly squeezed
1/4 cup juice per 6 servings
or Lemon Juice
Full-Fat Coconut Milk
1 can
(13.5 oz)
Full-Fat Coconut Milk, room temperature
Maple Syrup
1/2 cup
Maple Syrup
or Coconut Nectar
Pure Vanilla Extract
2 tsp
Pure Vanilla Extract
Salt
1 pinch
Fresh Raspberry
1/2 cup
Fresh Raspberry
for brighter color
optional
Nutrition Per Serving
VIEW ALL
Calories
778
Fat
56.7 g
Protein
9.6 g
Carbs
60.8 g
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No-Bake Strawberry Lime Cheesecake
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author_avatar
The Naked Food Life
Hi there, I'm a Culinary Arts graduate and personal chef specializing in sustainable, plant-based food, special diets, and holistic living.
http://thenakedfoodlife.com/
Cooking InstructionsHide images
step 1
In a food processor, Unsweetened Shredded Coconut (3/4 cup) and Old Fashioned Rolled Oats (3/4 cup) to fine crumbs. Add Shelled Pistachios (3/4 cup) and blend until mixture looks like dry sand.
step 2
Add Maple Syrup (2 Tbsp) and Coconut Oil (4 tsp) and blend for a few seconds. The mixture should resemble unbaked graham cracker crust. If it doesn’t hold together add a bit more oil/sweetener. Press into a springform pan lined with parchment.
step 2 Add Maple Syrup (2 Tbsp) and Coconut Oil (4 tsp) and blend for a few seconds. The mixture should resemble unbaked graham cracker crust. If it doesn’t hold together add a bit more oil/sweetener. Press into a springform pan lined with parchment.
step 3
Add Coconut Butter (1 cup), juice from Limes (2), Maple Syrup (1/2 cup), Full-Fat Coconut Milk (1 can), Pure Vanilla Extract (2 tsp) and Salt (1 pinch) to a high-speed blender, and blend until smooth and creamy.
step 3 Add Coconut Butter (1 cup), juice from Limes (2), Maple Syrup (1/2 cup), Full-Fat Coconut Milk (1 can), Pure Vanilla Extract (2 tsp) and Salt (1 pinch) to a high-speed blender, and blend until smooth and creamy.
step 4
Transfer 2/3 of the mixture out of the blender to a bowl. To the blender, add Fresh Strawberries (2 cups), Fresh Raspberry (1/2 cup) (if using), and remaining Coconut Butter (1/2 cup) blend with remaining mixture until smooth and creamy.
step 4 Transfer 2/3 of the mixture out of the blender to a bowl. To the blender, add Fresh Strawberries (2 cups), Fresh Raspberry (1/2 cup) (if using), and remaining Coconut Butter (1/2 cup) blend with remaining mixture until smooth and creamy.
step 5
Alternate layers of the strawberry and vanilla cream on top of the crust.
step 5 Alternate layers of the strawberry and vanilla cream on top of the crust.
step 6
Refrigerate for at least 8 hours.
step 6 Refrigerate for at least 8 hours.
step 7
Cut with a sharp knife. Serve garnished with more berries and pistachios if desired. Enjoy!
step 7 Cut with a sharp knife. Serve garnished with more berries and pistachios if desired. Enjoy!
Tags
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Dairy-Free
Comfort Food
Shellfish-Free
Vegan
Vegetarian
No-Bake Dessert
Dessert
Summer
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