This creamy no bake key lime cheesecake is rich, tangy and naturally sweetened with maple syrup. Made with a pecan coconut crust and a silky cashew filling, it’s dairy free, gluten free and paleo, making it the perfect refreshing dessert for summer.
If you love bright citrus desserts, this No Bake Key Lime Cheesecake is one you’ll come back to all summer long. It’s incredibly creamy, perfectly tangy, and naturally sweetened with maple syrup for a fresh, lighter twist on classic cheesecake.
Instead of cream cheese, this dairy free version gets its rich texture from soaked cashews and coconut cream, while the buttery pecan coconut crust adds the perfect crunch. Since there’s no baking required, it’s an easy make-ahead dessert for warm weather, holidays, BBQs, birthdays, or anytime you’re craving key lime pie flavors without turning on the oven.
Whether you follow a paleo, gluten free or dairy free lifestyle, or simply love refreshing desserts, this cheesecake is guaranteed to impress!
Why You’ll Love This No Bake Key Lime Cheesecake
This recipe has remained one of my favorite summer desserts for good reason.
- Rich, silky cheesecake texture without dairy
- Bright fresh lime flavor in every bite
- Naturally sweetened with pure maple syrup
- Easy make-ahead dessert
- No oven required
- Gluten free, dairy free and paleo
- Beautiful enough for holidays, cookouts and celebrations
It tastes surprisingly close to traditional key lime cheesecake while using simple whole food ingredients!
Ingredients You’ll Need
One of my favorite things about this recipe is how short the ingredient list is!
For the crust
Raw pecans create a rich, buttery base while unsweetened coconut flakes add texture and natural sweetness. Maple syrup helps everything hold together, and fresh lime zest gives the crust a subtle citrus flavor that complements the filling beautifully.
For the filling
Soaked cashews blend into an incredibly creamy cheesecake filling without any dairy. Coconut cream adds richness, maple syrup lightly sweetens the filling, and plenty of fresh lime juice and zest create that signature tart key lime flavor. A little coconut oil helps the cheesecake firm up as it chills.
Can I Use Regular Limes Instead of Key Limes?
Absolutely!
Traditional key lime pie is made with key limes, but regular limes work beautifully in this recipe and are much easier to find.
Key limes have a slightly more floral, tart flavor, while regular limes are a little brighter and less acidic. Either option produces a delicious cheesecake, especially when you use both the fresh juice and zest.
If you can find bottled key lime juice, that works well too.
Tips for the Creamiest Dairy Free Cheesecake
A few simple tips will help you achieve the smoothest texture.
- Soak the cashews for at least one hour, or overnight if possible.
- Drain the cashews well before blending.
- Use full-fat coconut cream for the richest filling.
- Blend until completely silky smooth with no visible bits of cashew.
- Chill thoroughly before slicing for clean, beautiful pieces.
A high-powered blender makes the filling especially smooth, but a food processor also works well.
Serving Suggestions
This cheesecake is delicious on its own, but you can easily dress it up for special occasions.
Serve with:
- Coconut whipped cream
- Thin lime slices
- Extra lime zest
- Toasted coconut
- Fresh berries
- Mint leaves
Because it’s served chilled, it’s especially refreshing during the warmer months.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices or the entire cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.
This makes it an excellent make-ahead dessert for entertaining.
FAQ
Is this key lime cheesecake vegan?
Yes. The recipe contains no dairy or eggs and is made with cashews and coconut cream instead of cream cheese.
Can I make it ahead of time?
Definitely. In fact, it’s even better after chilling overnight, making it a perfect make-ahead dessert for parties and holidays.
Can I freeze this cheesecake?
Yes. Freeze the whole cheesecake or individual slices in an airtight container for up to three months. Thaw overnight in the refrigerator before serving.
Do I have to use coconut cream?
For the richest, creamiest texture, coconut cream works best. You can also scoop the thick cream from the top of a chilled can of full-fat coconut milk.
Can I make this without a high-speed blender?
A high-powered blender creates the smoothest filling, but a food processor can also work. You may simply need to blend a bit longer until completely creamy.
Is this recipe paleo?
Yes. It’s naturally paleo, dairy free, gluten free and made with wholesome ingredients including cashews, coconut cream and pure maple syrup.
Can I use bottled key lime juice?
Yes. Fresh juice provides the brightest flavor, but bottled key lime juice is a convenient substitute when fresh key limes aren’t available.
More No Bake Dessert Tips
- Let the cheesecake chill completely before slicing.
- Wipe your knife clean between slices for neat edges.
- Garnish just before serving for the freshest presentation.
- If serving from frozen, allow it to soften in the refrigerator for 1 to 2 hours first.
Recipe Variations
Want to customize this cheesecake? Try one of these easy variations.
- Add toasted coconut on top for extra texture.
- Top with fresh raspberries or strawberries.
- Make individual mini cheesecakes in jars or muffin cups.
- Add extra lime zest for a more intense citrus flavor.
- Garnish with coconut whipped cream for an elegant finish.
If you’re looking for a refreshing dessert that’s every bit as creamy and satisfying as traditional cheesecake, this No Bake Key Lime Cheesecake is one to save all summer long. The combination of tangy lime, rich coconut cream and buttery pecan crust creates a dessert that feels indulgent while still being made with simple, wholesome ingredients.
Whether you’re serving it for a backyard BBQ, birthday celebration, Easter, Mother’s Day, or simply keeping a few slices in the freezer for an easy treat, this dairy free cheesecake is always a crowd favorite. If you make it, I’d love to hear how it turned out! Leave a rating and comment below, and don’t forget to share your creation on Instagram and tag me so I can see it!
Want More Healthy No Bake Dessert Recipes? Try One of These!
Strawberry Lemon No-Bake Cheesecake
Chocolate Chip Cookie Vanilla Cheesecake
Espresso Chocolate Chip Cheesecake
Creamy No Bake Key Lime Cheesecake (Dairy Free & Gluten Free)
This creamy No Bake Key Lime Cheesecake is made with a buttery pecan coconut crust and a silky cashew filling blended with fresh lime juice and coconut cream. Naturally dairy free, gluten free, paleo and vegan, it's the perfect make-ahead summer dessert with bright, refreshing citrus flavor.
Ingredients
crust:
- 1 1/2 cups raw pecans or walnuts
- 1 cup unsweetened coconut flakes
- 3 tablespoons pure maple syrup
- 1/4 teaspoon fine grain sea salt
- zest of 1 lime or about 1 and 1/2-2 tbsp
- 1/2 teaspoon pure vanilla extract
filling:
- 2 1/4 cups raw cashews soaked in warm water for at least an hour, and drained
- 1 cup coconut cream *or thick part only of 15 oz can coconut milk
- 1/2 cup pure maple syrup
- Grated zest of 2 limes
- 1/2 cup lime juice fresh lime juice or key lime juice
- 3 tablespoons coconut oil either refined or unrefined
- generous pinch sea salt
Instructions
For the Crust:
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Place all ingredients in a high speed blender or food processor 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, or 9-inch spring form pan and freeze while you prepare the filling.
For the Filling:
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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)
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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 always use this coconut cream for cheesecakes.
Nutrition
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
Are the nutrition facts for the entire pie or one slice? Looks delicious, can’t wait to try!!
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 🙁
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!!
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.
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!
This was so delicious! My whole family loved it and even my five year old said, “This is delightful!”
Hi there! We follow SCD – would honey work instead of maple syrup? Would I need to adjust the amounts? Thank you!
So good. Besides being a dessert I can eat for breakfast (!) with No guilt, the Yum factor is 10. I look forward to my next version with Meyer lemons!
This is the best of both worlds – it’s key lime pie, in cheesecake form, and it’s vegan! And oh so delicious.
I made this cheesecake for a day by the pool with my parents. It was so refreshing as an after-swim treat! Because my mom can’t have maple syrup, I had to make a few small adjustments:
For the crust I replaced the maple syrup with a few dates and because of that it was quite crumbly, so I added 2-3 tbsp of coconut oil to help it stick and set.
For the filling I replaced the maple syrup with a non-nutrative sugar replacer (mix of stevia and xylitol and so on).
It came out absolutely perfect. Superb recipe! Definitely going to try out other vegan recipes on here.