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Recipe: Vegan Keylime and Vanilla Cheesecake

1 MIN READ • 2nd April 2020

Impress your vegan friends with this delicious twist on the classic keylime pie. The cashew base provides a creamy and decadent texture, while the zesty lime gives it the perfect finish.



130g walnuts
1 tbsp vegan spread, melted
4 medjool dates


260g cashews soaked overnight
1 scoop Vanilla Vega Essentials or Clean* Protein
120g maple syrup
3 tbsp melted coconut oil
½ tsp matcha powder (optional)
80ml lime juice
Zest of 4 limes (including zest of 1 lime to decorate cheesecake)


1. Place the cashew nuts into a bowl and cover with plenty of cold water, leave to soak for 4-6 hrs preferably overnight.
2. Place the walnuts, melted vegan spread and dates in a food processor and blitz to a fine crumb. Line the base of a small loose bottom cake tin with a circle of parchment paper. Tip the crumb mixture into the cake tin and press into an even layer using the back of a spoon.
3. Place the soaked cashews along with the remaining cheesecake ingredients and the zest of 3 limes into the food processor and blitz until perfectly smooth.
4. Empty the cashew mixture on top of your prepared base and even out with a spoon or spatula.
5. Place in the freezer for 2-3 hrs to firm up before serving. Decorate with the remaining zested lime.

Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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