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Vegan Key Lime Cheesecake

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Friday, 21 April 2017


Is there any other dessert more perfect for springtime than key lime pie? This recipe by Amy Lyons of Fragrant Vanilla Cake is like a key lime pie/cheesecake combo. The filling has an impossibly rich and silky texture thanks to the addition of a little sneaky avocado (that you wont even be able to taste!). The crust is a special blend of pistachios, rolled oats, and coconut for sweet and crunchy combo that pairs perfectly with the creamy key lime filling. The perfect balance of sweet and tart.


At a glance
Cakes & Pies
1, 8 inch cake

1/2 cup pistachios
1/2 cup finely shredded coconut
1/2 cup gluten free organic rolled oats
1/2 cup pitted medjool dates (if not soft, soak them in filtered water first)
1/4 tsp sea salt


1 15 oz can organic full fat coconut milk
2 large avocados (about 1 cup mashed)
2 Tbsp organic lime zest
1/2 cup lime juice
1/2 cup maple syrup
1/4 tsp sea salt
1 1/2 cups raw coconut butter (NOT OIL), warmed to liquid
1 large handful spinach


1. Oil an 8 inch spring form pan, and line the bottom with parchment paper.

2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. Press into the bottom of the prepared pan.

3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth. 
4. Pour the filling over the prepared crust, and place in the freezer to set for about 4-5 hours (or overnight in the refrigerator if you are not in a hurry).
5. Remove from the freezer, un mold, and enjoy!  Store any leftover cake in the refrigerator.

Additional Tips

Recipe by Amy Lyons: