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6.10.18

Key Lime Paleo + Vegan Cheesecake Tart {No-Bake}

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Vegan Egg Free

This key lime paleo and vegan cheesecake tart is insanely creamy, perfectly sweet/tart and couldn’t be easier to make!  The no-bake dairy-free, cashew-based filling blends up quickly and chills to perfection in a simple coconut pecan crust.   It’s family approved and sure to become a favorite special occasion dessert!

This key lime paleo and vegan cheesecake tart is insanely creamy, perfectly sweet/tart and couldn't be easier to make!  The no-bake dairy-free, cashew-based filling blends up quickly and chills to perfection in a simple coconut pecan crust.   It's family approved and sure to become a favorite special occasion dessert!

True story – I made this recipe last year and NEVER POSTED IT only because I hated the pictures and never got around to reshooting it.

Before I knew it, key lime pie/cheesecake season was over and replace with everything pumpkin.  I saved the recipe and promised myself to revisit it this year – hoping my food photo skills would improve enough to make everything fall into place.

Even more truth – I struggled with the photos just as much this time around – what is it with lime?!  Pies and tarts in general always seem to challenge me when it comes to photos, and something about the green/yellow limes make it even tougher.

But enough already!  This recipe is SO GOOD that no bombed photoshoot is going to keep you from it now.  And maybe I should’ve used a brown background (okay I’m done now, promise).

Anyway, I said the recipe is so good and now I need to tell you why, of course.

1.) It legitimately tastes like a key lime cheesecake EVEN THOUGH there’s no cheese in sight – the filling is made with cashews, coconut cream, and lots of other yummy stuff.

This isn’t one of those times I call something a cheesecake and it’s not really a cheesecake (I hope there weren’t too many of those times). This  one REALLY is a cheesecake – ’nuff said.

2.) This is a no-bake recipe, meaning you perform some magic with your Vitamix or food processor (both will work), chill the cheesecake and move on with your life.

It’s perfect to make ahead of time for parties and guests or even just because you’re meal prepping and want a dessert for the week.  It lasts as long as you want it to when frozen!  Well, within reason I suppose!

3.) This recipe is also amazing because even my kids liked it.  Yup – my kids aren’t even huge cheesecake fans but this one was a thumbs up!

My oldest daughter (Diana, 10) even had a piece as an after school snack 3 days in a row.  That is BIG success in my opinion, because after school snacks are a pretty big deal – as those of you with kiddos know all too well.

4.) You will 100% love this recipe because it’s both paleo + vegan, which makes it nice and light for summer yet rich and creamy enough to feel like legit dessert.  I mean, this IS legit dessert!  I hope I covered that already…this is for everyone – no matter what their tastes are.

Okay that’s only my extremely biased opinion, but still, just saying…

This key lime paleo and vegan cheesecake tart is insanely creamy, perfectly sweet/tart and couldn't be easier to make!  The no-bake dairy-free, cashew-based filling blends up quickly and chills to perfection in a simple coconut pecan crust.   It's family approved and sure to become a favorite special occasion dessert!

Lastly, this recipe will knock your socks off because – okay to be honest I ran out of reasons.  But trust me on this one – you will love it with the first bite!

It’s time to soak your cashews (by the way, these cashews, made my cheesecake extra creamy) and get that blender ready.

This is going to be no work at all and yet the payoff is HUGE!  Let’s make this key lime paleo + vegan cheesecake!  I mean “cheesecake”, but it’s okay to keep that part a secret if you want.  Alrighty – we’re no-baking now 🙂

Key Lime Paleo + Vegan Cheesecake Tart {No-Bake}

This key lime paleo and vegan cheesecake tart is insanely creamy, perfectly sweet/tart and couldn't be easier to make!  The no-bake dairy-free, cashew-based filling blends up quickly and chills to perfection in a simple coconut pecan crust.   It's family approved and sure to become a favorite special occasion dessert!

Key Lime Paleo + Vegan Cheesecake Tart {No-Bake}

This key lime paleo and vegan cheesecake tart is insanely creamy, perfectly sweet/tart and couldn't be easier to make!  The no-bake dairy-free, cashew-based filling blends up quickly and chills to perfection in a simple coconut pecan crust.   It's family approved and sure to become a favorite special occasion dessert!

Author: Michele Rosen
Prep Time: 10 minutes
Chill Time: 3 hrs
Total Time: 10 minutes
Course: Dessert
Cuisine: Paleo, Vegan
Servings: 10
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Did you make this recipe?
Leave a review
4.66 from 35 votes

Ingredients

crust:

  • 1 1/2 cups raw pecans or walnuts
  • 1 cup unsweetened coconut flakes
  • 3 tbsp pure maple syrup
  • 1/4 tsp fine grain sea salt
  • zest of 1 lime or about 1 and 1/2-2 tbsp
  • 1/2 tsp pure vanilla extract

filling:

  • 2 1/4 cups raw cashews soaked in water for at least an hour, and drained
  • 1 cup organic coconut cream *or thick part only of 15 oz can coconut milk
  • 1/2 cup pure maple syrup
  • Grated zest of 2 limes about 3 tbsp
  • 1/2 cup lime juice or key lime juice fresh
  • 2 tbsp organic coconut oil either refined or unrefined
  • generous pinch sea salt

Instructions

For the Crust:

  1. Place all ingredients in a food processor or high speed blender and blend/process until it sticks a bit (do not over-mix or it will become greasy, like a nut butter) then press into 9 inch tart pan bottom and up the sides; freeze while you prepare the filling.

For the Filling:

  1. Place all ingredients in a high speed blender or food processor and process/blend/pulse until a creamy mixture forms. Pour the mixture over the chilled crust, then place in the freezer and allow to chill for 3+ hours or overnight. Alternatively, you can refrigerate overnight to set (this will avoid having to thaw before serving)
  2. Once ready to serve, thaw in the refrigerator for 1-2 hour to soften. Serve with coconut whipped cream if desired. Enjoy! Store leftovers in the refrigerator or freezer - you’ll need to thaw in the refrigerator before serving.

Recipe Notes

*I like this full fat coconut milk when using the cream only.

Nutrition

Calories: 336kcal
Carbohydrates: 21g
Protein: 3g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 0mg
Sodium: 64mg
Potassium: 255mg
Fiber: 3g
Sugar: 14g
Vitamin A: 15IU
Vitamin C: 4.6mg
Calcium: 42mg
Iron: 1.2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo + Vegan Dessert Recipes?  Try One of These!

Strawberry Lemon No-Bake Cheesecake

Easy Chocolate Pudding

Chocolate Chip Cookie Vanilla Cheesecake

Chocolate Chip Cookie Dough Truffles

Strawberry Blueberry Cobbler

Peach Cobbler

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.  Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Christine says

    June 10, 2018 at 5:53 am

    Hi Michele, I have been reading your lovely blog for quite a long time now and never commented. I love your recipes and have tried many. Today I was surprised with the new look and graphics- fresh and beautiful, congrats! And today’s photos are great…?
    Wishing you a good sunny Sunday- xo Chris

    Reply
  2. Beverly Milley says

    June 10, 2018 at 7:34 am

    Following your blog for over a year now. Love your receipes. You have helped me with celiac. Thank you

    Reply
  3. Natalya says

    June 10, 2018 at 10:48 am

    Hi, u have pecans in the picture of ingredients but not written in the instructions.. does it go in the crust?

    Reply
    • Ines says

      June 11, 2018 at 4:57 pm

      The pecans are listed in the crust ingredients and the instructions for the crust say “Put all ingredients in a food processor….”

      Reply
  4. Sherry says

    June 10, 2018 at 5:36 pm

    Hi Michelle,
    I’m sure you food bloggers get tired of these sort of questions, but I can’t do cashews and most paleo cheesecake recipes use them. Have you ever tried macadamia or another nut instead in a cheesecake type recipe with good results? Btw, love your recipes! 🙂

    Reply
  5. Brittany Audra Swygart says

    June 10, 2018 at 8:24 pm

    The perfect summer dessert! Can’t wait to try 🙂

    Reply
  6. Ines says

    June 11, 2018 at 5:00 pm

    Hi Sherry,
    I make a lot of vegan recipes and they often say you can substitute macadamias for cashews because they’re both creamy and soft. For some recipes, you can sub pine nuts but I’m not sure if they would work in this recipe.

    Reply
  7. Suzy says

    June 11, 2018 at 6:00 pm

    5 stars
    I made this key lime “cheesecake” yesterday. It was incredible! That was the first time I’ve used cashews in place of cream cheese. It was much easier to make and I liked it way better than normal cheesecake! Plus, it didn’t cause any digestive trouble. Rather than putting this in a pie pan, I pressed the (delicious) crust into small mason jars to make individual servings. I love eating pie that way. Thanks for the great recipe!

    Reply
  8. Anne says

    June 13, 2018 at 10:33 am

    I can’t eat coconut. Could I just use an extra cup of pecans in place of the coconut?

    Reply
    • Michele says

      June 13, 2018 at 2:09 pm

      That should work just fine 🙂

      Reply
  9. Lorain says

    June 13, 2018 at 9:03 pm

    5 stars
    Very good…but I think maybe I needed to process the filling longer as it wasn’t as smooth as yours looks.
    Great flavour and two thumbs up from my husband.
    Thanks!

    Reply
    • Michele says

      June 18, 2018 at 8:09 pm

      Glad you enjoyed! Depending on your blender or processor it might take more or less time. My vitamix is the fastest 🙂

      Reply
  10. Lynn Craig says

    June 18, 2018 at 9:45 am

    5 stars
    I made this for our Father’s Day dinner. Everyone loved it! I loved that it could be done ahead of time. Easy peasy.

    Reply
    • Michele says

      June 18, 2018 at 7:49 pm

      So happy to hear you loved it!

      Reply
  11. danielle says

    July 2, 2018 at 8:19 pm

    5 stars
    Is the nutritional info by serving?

    Reply
  12. Sierra says

    August 19, 2018 at 12:18 pm

    Made this and it was fantastic! Perfect balance of sweet/tart.

    My mom used to have the biggest sweet tooth of anyone I’ve ever known. A couple of years ago, due to health reasons, she found she cannot have refined sugar, most grains, and can tolerate very limited dairy. I have made several of your desserts for her and they have all been awesome. Thank you for sharing so many great dessert recipes!

    Reply
  13. Lori says

    April 21, 2019 at 7:36 pm

    5 stars
    This was delicious!!! Even carnivores agreed!

    Reply
    • Michele says

      April 29, 2019 at 4:07 pm

      Happy you all enjoyed it!

      Reply
  14. Aly says

    May 4, 2019 at 10:50 pm

    This cheesecake is oh so good. I’ve made it twice now. I usually turn to a chocolate when I want a treat but this was a refreshing treat. I’ve made a a crust with both walnuts and pecans and love both. Keep the awesome recipes coming, thank you!

    Reply
  15. Cami says

    June 5, 2019 at 10:52 am

    Do you think it turns out strong in coconut flavor? Would subbing an avocado for part of the coconut cream work? I want to make a lime dessert for hubby’s bday but a lot of coconut flavor is a turn off for him. I appreciate any input!

    Reply
  16. Heather says

    June 13, 2019 at 9:44 am

    Hello, this looks so good and as my family is trying to switch over to a healthier life style I’d love to try this. However, we can’t have nuts or peanuts. Is there a way to make this without nuts….a substitute, yet still healthy? Thank You!

    Reply
  17. Natalie says

    June 27, 2019 at 8:24 pm

    5 stars
    Super delicious! Not sure if my filling was just a little runny due to my coconut cream (Goya) not being totally solid (even though I refrigerated it beforehand!), but it was a little less firm than the pictures!

    Reply
  18. Christine says

    June 29, 2019 at 6:58 am

    I’m so excited to try this! Can I use raw cashew butter? And if so, how much?

    Reply
  19. Signe says

    June 30, 2019 at 11:23 pm

    5 stars
    It’s delicious! Wouldn’t change a thing about it. Thank you Michele for another great dessert.

    Reply
  20. Susan Shomaker says

    July 3, 2019 at 12:22 pm

    5 stars
    Just made this key lime tart and I am amazed at the taste! My family and friends cannot believe there is no diary in this recipe. You are a genius! I have made several of your recipes since starting paleo and they have not disappointed. Thanks for doing all the hard work in developing these recipes. Top notch!

    Reply
  21. Lucy says

    July 20, 2019 at 7:55 pm

    I made this and it’s refreshingly delicious. I think the ratio of base and filling could be a little more base heavy but thanks so much for this recipe

    Reply
  22. Kerry says

    March 11, 2020 at 9:07 pm

    Are the nutrition facts for the entire pie or one slice? Looks delicious, can’t wait to try!!

    Reply
  23. Amelia De Campo says

    April 8, 2020 at 5:29 pm

    3 stars
    This recipe was disappointing. Didn’t set at all even after 16hrs in fridge. I think Australian coconut cream is different to American. Either that or the measurements are off in terms of American cup sizes and Australian measurements. Maybe grams would be more useful? I’m going to try and freeze it in the hope it firms 🙁

    Reply
  24. Megan says

    May 26, 2020 at 1:42 pm

    5 stars
    So yummy! I made this yesterday for our Memorial Day socail distancing bbq and it was a huge success. My 2.5 year old daughter LOVED it which was definitely a pleasant surprise, she even wanted it again for an afternoon snack today. Definitely a winning recipe in my book, thank you!!

    Reply
  25. Mavi says

    June 13, 2020 at 8:45 pm

    5 stars
    Thanks so much for this recipe, I just made it for the first time. It’s truly amazing that these ingredients can come together for such a tasty treat.

    Reply
  26. Anna says

    July 1, 2020 at 7:36 pm

    5 stars
    Mine is in the freezer now I but I already took a bite and it was YUM! How amazing such a healthy recipe can taste so good- thank you!

    Reply
  27. Amy trimm says

    July 8, 2020 at 10:46 pm

    5 stars
    This was so delicious! My whole family loved it and even my five year old said, “This is delightful!”

    Reply
  28. Christine says

    July 26, 2020 at 3:49 pm

    Hi there! We follow SCD – would honey work instead of maple syrup? Would I need to adjust the amounts? Thank you!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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