Key Lime Cheesecake (V/GF)

If you’ve been following my blog for awhile, you can probably tell by now that I’m obsessed with cheesecake! Any flavor combination that I ever think of, my first thought is, “Make a cheesecake!”. So, when I realized that I’ve never made a key lime dessert before, my first instinct was to, well, make a cheesecake of course!

So, here you have it!

This Key Lime Cheesecake is my newest addition to my many cheesecake recipes. It’s essentially my classic cheesecake recipe, but the lemon juice is replaced with key lime juice and there’s also some added key lime zest.

It’s crazy what a small difference can do to it’s flavor profile! It’s tart, sweet, tangy, lime-y, creamy and irresistibly addicting!

The crust is ultra thick and luscious, too. It’s made out of nuts, oats, cinnamon and coconut oil, giving this cheesecake a perfect, simple base.

Did I mention, you don’t even have to bake this cheesecake?! It’s completely raw and incredibly easy to make. It’s as simple as blending, chilling and eating!

I can’t wait to hear what you think! When you make it, snap a photo and tag @bunnysbite so I can see your results.




Key Lime Cheesecake (V/GF)



  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 cups raw almonds
  • 7 1/2 tbsp coconut oil
  • 4 1/2 tbsp coconut sugar
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp sea salt


  • 3 1/2 cups raw cashews soaked in water for at least 6 hours
  • 2/3 cup pure maple syrup
  • 1/2 cup full-fat coconut milk
  • 1/2 cup coconut oil
  • 2/3 cup key lime juice (OR 3 tbsp fresh lemon juice + 8 tbsp fresh lime juice)
  • 1 tsp vanilla extract
  • Zest from 1 key lime (about 2 tsp)


  1. Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 6 hours). Drain and rinse.

  2. Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.

  3. Transfer the crust mixture to a 10-inch spring-form pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.

  4. Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.

  5. Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 2 hours, or overnight. 

  6. After at least 2 hours in the freezer, transfer the cheesecake to the refrigerator and refrigerate until completely firm and chill, about another hour.

  7. When ready to serve, remove the outside mold from the spring-form pan and cut into slices. 

  8. Enjoy! Store leftovers covered in the refrigerator for up to a week, or in the freezer for several months.

If you liked this recipe, then you’ll probably love my Mango Ginger Cheesecake CupsCoconut Lime Margarita Cupcakes and my Honey Lavender Cheesecake!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.

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