Vegan Raspberry Lime Cheesecake with Coconut Crust

Vegan Raspberry Lime Cheesecake with Coconut Crust

This Vegan Raspberry Lime Cheesecake with Coconut Crust is creamy and bursting with fresh, summery flavor. This vegan cheesecake is also Paleo, gluten-free, and refined sugar-free.

I unwittingly made this raspberry week here on Bakerita, considering the other two recipes I shared this week were a Chocolate Ganache Raspberry Tart and Raspberry Mint Brownies. Keeping in the theme, today we have a vegan raspberry lime cheesecake with a coconut crust.

Vegan cheesecake, you ask? How is that possible?! Well…the magical ingredient here is CASHEWS!


  • ½ cup almond flour
  • ½ cup unsweetened shredded coconut
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • pinch of salt
  • 1 cup cashew nuts, soaked in water overnight then drained (see notes)
  • 3 tablespoons lime juice
  • ¼ cup coconut oil, melted
  • ½ cup coconut cream
  • 1-3 tablespoons maple syrup (to taste)
  • Freeze dried raspberry powder
  • Fresh raspberries
  • Shredded coconut
  • Edible flowers
Read the whole recipe on Bakerita