Why do I need to soak the cashews for this cheesecake?

Soaking the raw cashews overnight, as specified, helps soften them significantly, ensuring your cheesecake filling blends into a perfectly silky, smooth texture.

Can I use a different nut for the crust instead of walnuts?

While walnuts are recommended for their flavor and texture, you could experiment with other nuts like pecans or almonds, ensuring they pulse well with the Medjool dates to form a firm, sticky crust.

How long does the Blackberry Lime Cheesecake need to freeze to set properly?

This no-bake cheesecake requires at least 6 hours in the freezer to become firm enough to slice and serve, allowing the coconut oil to solidify and bind the filling.

How should I thaw the cheesecake before serving?

After freezing, transfer the cheesecake to the refrigerator for 20 minutes, or leave it on the counter for 10-15 minutes, depending on your climate, until it reaches your desired serving consistency.

How should I store leftover Blackberry Lime Cheesecake?

Store any leftover slices in an airtight container in the freezer for longer preservation, or in the refrigerator for up to 3-4 days, allowing it to thaw slightly before enjoying.

10 years ago

Blackberry Lime Cheesecake
[Vegan, Gluten-Free]

CC By: Christa Clark

Author Bio

Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a... Read More

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A slice of creamy vegan Blackberry Lime Cheesecake, garnished with fresh blackberries, on a plate, showcasing its distinct layers.

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Blackberry Lime Cheesecake [Vegan, Gluten-Free]

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Ingredients You Need for Blackberry Lime Cheesecake [Vegan, Gluten-Free]

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

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How to Prepare Blackberry Lime Cheesecake [Vegan, Gluten-Free]

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.
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.
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.
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.
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.