Tequila Lime Cheesecake (Vegan)

Desserts & Baking, Gluten-Free, Recipes, Vegan

Vegan Tequila Lime Cheesecake

Hang tight my friends, this Tequila Lime Cheesecake is what dreams are made of… AND happens to be vegan!  Keep reading for the recipe that will knock your socks off, it’s so good!

I’ve wanted to make a vegan cheesecake for ages, and am not so sure what took me so long?  I mean, how EASY!  But forget about how simple it is … let’s talk about how amazing it tastes!

Raw cashews that are soaked and blended give this cheesecake the velvety texture and once refrigerated, they firm up into the most incredible cheesecake-like texture.  Add some maple syrup, lime and well, tequila, pour it over the most delicious coconut crust that is both crunchy and chewy and voila, you just created an impressive dessert for a crowd without breaking a sweat. Congratulations:)

Vegan Tequila Lime Cheesecake

Vegan Tequila Lime Cheesecake

To make this tequila lime cheesecake kid-friendly simply leave out the tequila and Triple Sec.  You can make the cheesecake a day or two ahead of time and just add the coconut whip topping before serving, so when your guests arrive all you need to do is pull it out of the freezer. You can easily remove the tequila from this recipe and make it a simple lime cheesecake.

The cashews add a creaminess that gives this dessert the texture of a traditional cheesecake – it’s so crazy how closely this resembles the real thing!  Cashews are also packed with plant protein and healthy fats, making them a better choice vs the traditional cheesecake.

Please let me know if you get a chance to make this, I always love hearing your feedback!

xx

Tori

Vegan Tequila Lime Cheesecake

This dreamy no-compromise Vegan Tequila Lime Cheesecake is the perfect dessert to serve at your next dinner party or for Cinco de Mayo and is so simple to make!

Course Dessert
Cuisine Mexican
Keyword Cheesecake
Servings 12 servings
Author Fraiche Nutrition

Ingredients

COCONUT CRUST

  • 1 cup pecans
  • 1 cup shredded unsweetened coconut
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil

CHEESECAKE FILLING

  • 2 cups raw cashews (soaked overnight*)
  • 1 ounce tequila (silver or 'blanco'/white)
  • 1/2 ounce Triple Sec
  • 1/2 cup maple syrup**
  • 1/2 cup full fat canned coconut milk
  • 1/3 cup lime juice (freshly squeezed)
  • 2 teaspoons lime zest

TOPPING

  • 3/4 cup coconut whipped topping

Instructions

CRUST

  1. Preheat the oven to 350F

  2. Process all of the crust ingredients together in a food processor until the mixture forms a fine crumble that sticks together when pressed between your fingers.

  3. Line a 7" spring form pan with parchment paper along the sides and bottom for easy removal. Pat the crust firmly and evenly along the bottom of the pan (use the bottom of a flat glass to press it down).

  4. Bake the crust until golden brown, for 12-15 minutes. Set aside to cool.

CHEESCAKE FILLING

  1. In a high speed blender add the cheesecake ingredients and blend until smooth.

  2. Pour the cheesecake filling into spring form pan over the coconut crust. Freeze at least 3 hours before serving or overnight in the fridge.

  3. When ready to serve cheesecake, remove from freezer (if frozen) and let soften at room temperature for 15 minutes. Top with coconut whip cream and serve!

Recipe Notes

* to soak cashews, cover with cool water and refrigerate overnight and drain before using OR cover with boiling water for 30 minutes and drain before using.

** cut the maple syrup down to 1/4 or 1/3 cup for a less sweet cheesecake.  You can start with 1/4 cup, taste the mixture before you pour it on the crust and adjust as needed!

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10 Comments on “Tequila Lime Cheesecake (Vegan)”

  1. Erin

    Yum!! Totally going to try this! I always wonder when using the full fat coconut milk, it’s usually separated in the can… do you mix it up and use a 1/2 cup of that or of the thicker separated part?

    1. Tori Wesszer

      Such a good question Erin! I use the kind that is liquid at room temperature and emulsified already (you can hear it when you shake the can, some have the fat on the top others don’t) but otherwise I would stir it together so you get both components before measuring!

  2. Laura

    Hi Tori: thanks for sharing! Can’t wait to make this recipe. Do you think making this ahead of time and leaving it in the freezer would work as well? Thanking you in advance.

  3. Kelly

    Hoping to make this tomorrow! Do you think this would work with lemons? I have a bunch of lemons I need to use up!

  4. Megan

    I’m using a 9 in springform. Do you think that will effect the results drastically??
    So excited to be finally trying this one!

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