For a dessert that will overcome each taste bud with happiness, you must try this gorgeous and jewel-hued blackberry lime cheesecake! It's easy to make, offers a big serving, is actually good for you, and tastes amazing. Sweet but not too sweet, tart but not too tart, this cashew-based cheesecake is delicious on its own and only gets better with a big scoop of raw vanilla ice cream.

Blackberry Lime Cheesecake [Vegan, Gluten-Free]

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For the Crust:

  • 1 cup walnuts
  • 1 cup soft Medjool dates, pitted
  • 1/4 teaspoon salt

For the Cheesecake:

  • 1 1/2 cups raw cashews, soaked overnight, drained and rinsed
  • 3/4 cup non-dairy milk
  • 1/2 cup freshly squeezed lime juice
  • 1/3 cup pure maple syrup
  • 1/3 cup melted coconut oil

For Topping:

  • 18 fresh or frozen blackberries


  1. Place the crust ingredients in a food processor. Pulse until very well combined, pressing down the sides as needed. You will be able to press it together and have it stick.
  2. Lightly grease a spring-form pan or desired mould. Cut a piece of parchment paper in a circle the size of your spring-form pan. Place on the bottom. Spread the crust ingredients evenly into the bottom of the pan and press very firmly. Place in the freezer and make the filling.
  3. Place the cheesecake ingredients in a high-speed blender. Blend until it is completely smooth, press down the sides as needed, and re-blend until silky smooth.
  4. Pour on top of the crust, even out with a spatula if needed. Whack it down on the counter top a few times to release the air bubbles. Place in a freezer for 6 or more hours until firm. Remove from the freezer and top with blackberries.
  5. Place in the refrigerator to thaw for 20 minutes or on the counter for about 10-15 minutes depending on your climate. Slice and serve.


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