Creamy Key Lime Dairy Free Cheesecake Recipe (No Bake)
Can you make dairy-free cheesecake? Yes! This no bake cheesecake is rich, creamy, and so delicious you won't miss the dairy. This healthy cheesecake recipe has simple ingredients and doesn't require any soy products, plus it is low-carb, egg-free, gluten-free, and vegan making it a favorite dessert for many.
Servings 12 servings
Calories 250kcal
Ingredients
Crust
- 1 cup pecans, chopped
- 1 cup medjool dates, pitted
- 1/2 cup shredded coconut, unsweetened
- 1 lime, zested about 2 teaspoons
- 1 pinch salt
Dairy Free Cheesecake Filling
- 4 avocados, ripe
- 1/2 cup lime juice
- 1/2 cup maple syrup
- 2 Tbsp coconut oil
- 1 lime, zested 2 teaspoons
Instructions
Crust
- Add all ingredients to a food processor and process until it becomes sticky and will hold together if pinched. If necessary, add 1 Tbsp of maple syrup to get the right consistency.
- Press an even layer into the bottom of the springform pan going slightly up the sides of the pan. Place in the freezer while you make the cheesecake filling.
Dairy Free Cheesecake Filling
- Add the filling ingredients to a food processor or large mixing bowl with an electric mixer and process until creamy. With a rubber spatula, scrape the sides of the bowl to make sure all of the avocado is blended and smooth.
- Pour the filling into the chilled crust and place back in freezer for at least two hours or overnight.
- For best results, allow the dairy free cheesecake to thaw at room temperature for 10-15 minutes before serving. Be careful not to thaw too long or the consistency will change (still yummy, but more pudding-like). Garnish with your favorite toppings and enjoy!
Notes
Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients and amounts you use.
Nutrition
Serving: 1 slice | Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 17g | Fiber: 6g