Creamy, refreshing, and perfectly tangy, these no-bake vegan lime cheesecake bites are made with wholesome cashews, coconut milk, and fresh lime juice. They’re an easy make-ahead dessert that’s perfect for parties, potlucks, or whenever you’re craving something sweet and citrusy.
🍋 Makes
12 cheesecake bites
Ingredients
Crust
- 1¼ cups vegan graham cracker crumbs (about 1 sleeve)
- ¼ cup vegan butter, melted
For a gluten-free version, use gluten-free vegan graham crackers.
Lime Cheesecake Filling
- 1 cup raw cashews, soaked for 4–6 hours or overnight and drained
- ¾ cup light or full-fat coconut milk, well shaken
- ¼ cup coconut oil, melted
- ½ cup fresh lime juice (about 3–4 large limes)
- 1 tablespoon fresh lime zest
- ⅓–½ cup agave nectar, adjusted to taste
Instructions
1. Prepare the Crust
Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
Add the graham crackers to a food processor and process until they become fine crumbs. Add the melted vegan butter and pulse until well combined.
Divide the mixture evenly among the muffin cups. Press the crumbs firmly into the bottom of each cup using the back of a spoon or the bottom of a small glass.
Bake for 10 minutes, or until lightly golden. Remove from the oven and allow the crusts to cool completely.
2. Make the Filling
Add the soaked and drained cashews, coconut milk, melted coconut oil, lime juice, lime zest, and agave nectar to a high-speed blender.
Blend on high until the mixture is completely smooth and creamy. Scrape down the sides as needed.
Taste and adjust to your preference:
- Add more lime juice or zest for a more tart, citrusy flavor.
- Add more agave for additional sweetness.
3. Assemble
Pour the lime filling evenly over the cooled crusts.
Gently tap the muffin tin on the counter a few times to help release any air bubbles. Sprinkle a little additional lime zest over the tops, if desired.
Loosely cover the muffin tin.
4. Freeze
Place in the freezer for 2–4 hours, or until the cheesecake bites are firm.
Remove from the freezer and let them sit at room temperature for 10–15 minutes before serving.
Storage
Keep the cheesecake bites covered and stored in the freezer for up to 2 weeks. For the best texture and flavor, enjoy them while they’re fresh.
✨ Recipe Notes
- For the creamiest filling: Use a high-speed blender and blend until completely smooth.
- For a stronger lime flavor: Add extra lime zest or a little more fresh lime juice.
- For gluten-free guests: Use certified gluten-free vegan graham crackers.
- Make ahead: These are perfect for preparing in advance and keeping in the freezer until ready to serve.
- To top off the cheesecake bites, refer to the Coconut Whipped Topping recipe.