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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.

Vegan Raspberry Lime Cheesecake with Coconut Crust



For the crust

  • ½ cup almond flour
  • ½ cup unsweetened shredded coconut
  • 2 tablespoons coconut oil (melted)
  • 2 tablespoons maple syrup
  • pinch of salt

For the filling

  • 1 cup raw cashews, soaked in water overnight then drained and rinsed before using (see Notes)
  • 3 tablespoons lime juice
  • Zest from 2 small limes
  • ¼ cup coconut oil (melted)
  • ½ cup coconut cream
  • 13 tablespoons maple syrup (to taste)
  • ¼ cup fresh or frozen (but thawed) raspberries

For the topping

  • Freeze dried raspberry powder
  • Fresh raspberries
  • Shredded coconut
  • Edible flowers


  1. Preheat the oven to 350ºF.. Lightly grease a 5” or 6” springform pan, or if you don’t have one, line a small cake pan (5”-8”) with parchment paper and lightly grease.
  2. In a bowl, stir together all of the crust ingredients. Press in an even layer on the bottom of the pan.
  3. Bake for 10 minutes or until lightly browned.
  4. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
  5. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze-dried raspberry powder, fresh raspberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.


If you’re impatient, like me, you can let the cashews soak in boiling hot water for one hour instead of overnight.