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!

No-Bake Strawberry Lime Cheesecake

Save

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

3/4 cup

Unsweetened Shredded Coconut

3/4 cup

Old Fashioned Rolled Oats

3/4 cup

Shelled Pistachios

2 Tbsp

or Coconut Nectar

1 1/2 Tbsp

Coconut Oil

Filling

1 1/2 cups

Coconut Butter, softened, divided

2 cups

Fresh Strawberries, halved

2

Limes, freshly squeezed

1/4 cup juice per 6 servings

or Lemon Juice

1 can
(13.5 oz)

Full-Fat Coconut Milk, room temperature

1/2 cup

or Coconut Nectar

1/2 Tbsp

Pure Vanilla Extract

1 pinch

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

No-Bake Strawberry Lime Cheesecake

Save

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 (1 1/2 Tbsp) 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 (1 1/2 Tbsp) 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 (1/2 Tbsp) 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 (1/2 Tbsp) 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!

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No-Bake Dessert

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