What do you think of first when you hear “dessert”? Chocolate? Ice cream? Cake? … or … Cheesecake?!
I used to love cheesecake, but wow I felt awful after eating it.
With vegan cheesecake, it’s all pleasure!
This vegan cheesecake recipe comes from LTEV. While many raw cheesecakes use coconut oil, this one doesn’t.
This raw lemon-lime vegan cheesecake uses coconut butter, which is similar to nut butter – it is the whole coconut meat pureed into butter. It makes the magic in this recipe (and in many dessert recipes, imho).
I discovered Artisana Coconut Butter about 9-10 years ago, and have loved it ever since. Slowly it has become more available in stores (I used to order it online), and slightly more affordable. While it’s not inexpensive, it is worth the food dollar for special desserts like a vegan cheesecake!
Also, you can make coconut butter at home with a good food processor or blender. See my tips in PPF for more on that.
This vegan cheesecake has a beautiful citrus combination of lemon and lime, and it’s topped with a sweet, fresh mango sauce. Fully flavorful and luscious.
For another vegan cheesecake recipe, see this post.
Hope you enjoy! x Dreena
Lemon-Lime Cheesecake with Fresh Mango Sauce
Raw cheesecakes trump any tofu or soy cream cheese version. This one combines the tang and flavor of both lemon and lime juice, and has a tropical twist with coconut in the crust and a fresh mango sauce for serving. The recipe makes a fairly large batch of mango sauce. You can halve the batch or save the extra to top other foods, such as yogurt or waffles.
Ingredients
Crust:
- 1 cup raw almonds soaked preferably, this is about ¾ cup raw, unsoaked almonds, see note
- 1 cup pecans soaking not necessary
- ¾ cup pitted medjool dates
- ¼ cup unsweetened shredded coconut
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
Filling:
- 3 1/4 cups soaked raw cashews soak first, then measure – this is about 2 ½ cups unsoaked
- ¼ cup freshly squeezed lemon juice
- ¼ cup freshly squeezed lime juice
- 1 tsp lemon zest
- ¼ tsp sea salt
- ½ cup + 1 tbsp raw agave nectar little generous; can substitute maple syrup but the cheesecake will be darker in color
- 1 vanilla bean seeds scraped out
- 1/2 cup coconut butter packed (I use Artisana)
Mango Sauce: (see note)
- 1 1/2 cups frozen mango chunks
- 1/2 cup water
- 2 tbsp freshly squeezed orange juice
- ¼ cup raw agave nectar or pure maple syrup
- ½ tsp orange zest
- Pinch sea salt
Instructions
Wipe the bottom and sides of a 9-inch springform pan to lightly oil (can use coconut butter or oil). Prepare the crust: Place the almonds and pecans in a food processor. Pulse until very crumbly, then add the remaining ingredients and process until the mixture will hold together when pressed. Transfer the mixture to the prepared springform pan. To prepare the filling, place all the filling ingredients in a high-powered blender (see note). Puree until very, very smooth and lightened in color. Pour the mixture over the crust and tip the pan back and forth to distribute evenly. Cover the pan with foil and pop into the freezer to set (you can freeze overnight, if you like, but freeze at least 3 to 4 hours so it can become firmer). Serves 6-8.
To prepare the mango sauce: Combine all the sauce ingredients in a blender and puree until smooth; refrigerate in a covered container until ready to serve. To serve, remove the cake from the freezer for 30 minutes to 1 hour to soften slightly before slicing. Serve with the sauce.
Recipe Notes
If This Apron Could Talk: It’s helpful to make the crust a day ahead if you have the time; it spreads out the preparation work and makes for easier cleanup!
Joe says
Hello, can I substitute something else besides coconut butter. I would also like to use a natural sweetener such as monkfruit and eryithrol. What would be my best options.
Dawn Piner says
What an awesome recipe! I’ve bookmarked your site & just wanted to say thank you for sharing on Google+!
Moo says
Is Coconut butter the same as Coconut Manna?
Diane says
Yes, Coconut Manna is one brand of coconut butter.
daisy says
I made this today–it is a-maz-ing!! Thanks so much for sharing the recipe. I used a little Meyer lemon juice in the mango topping. So satisfying. ♥
Dreena says
ooooh, nice idea Daisy! Glad you loved it, thank you!
Rachel says
WOW this looks so good! Can’t wait to try!!!
Allison says
I made this yesterday, it was outstanding!! I brought it to my family’s Easter party and it went over really well. It’s just as creamy as a non-vegan cheesecake. I’ll be making this again for sure- good flavors for summertime, too!
Dreena says
Oh great!! Yes, I think it’s definitely a dessert that appeals widely, and definitely a great summer recipe (or breakfast). 😉 Thanks Allison!
Sarah says
Dreena what have you garnished the cheesecake with in this photo? It looks divine!
Dreena says
Sarah, it’s the “Lemon-Scented Coconut Whipped Cream” from Let Them Eat Vegan. (and, must agree… it is pretty divine)! 🙂
Sarah says
Thank you! I just made the cheesecake, and now I’m off to make the whipped cream. Happy Easter!
Dreena says
Alright!! Thanks for the report, Sarah. 🙂
Audrey says
I just heard about these today. Kind of cool (but pricey): https://www.eggnots.com/
Rebecca says
I was going to recommend eggnots! They are a great solution — and even come in little six-pack egg cartons so they look authentic. They hold the dye really well.
Eve L. says
Oooh, that raw raspberry pudding — looks fantastic! I’ll buy the ingredients today and be ready to make it at any moment this week.
Rebecca Stucki says
This is a fantastic post on cruelty-free Easter eggs! http://www.thisveganlife.org/cruelty-free-easter-eggs/ I especially love the yarn eggs!
Rebecca Stucki says
Dreena, have you heard of these ceramic eggs? https://www.eggnots.com/ Specifically for “children with allergies and vegans” – LOL!
Dreena says
thanks for the link, Rebecca! I heard of them a few years ago, but haven’t tried them. Slipped my mind when posting, so thanks for adding that for everyone. 🙂
veganlisa says
I think I might make a tart variation to take to work on Thursday. My colleagues are going to love you Dreena!
Dreena says
They must love YOU, Lisa!! But then, you are very easy to love. xo
Edel Sanders says
Wonderful ideas, thank you so much! My husband will love the cheesecake – fabulous!! All of the egg ideas are great too, including the papier machê one from Georgina!!! Happy Easter! 🙂
Dreena says
Oh fabulous, Edel! It’s a really filling, satisfying cake, so hope you both really enjoy it. Happy Easter to you as well!!
Georgina Collins says
Dreena, I must make this lemon cheesecake. Lemon is my hubby’s favourite ingredient in desserts and this one is so healthy, too! My kids are grown up now, but one fun tradition that we used to have was that we really didn’t have an egg hunt, but on the morning of Easter, before we went to church, they knew the Easter bunny had hidden treats in their sock drawer. That way we didn’t overdo it! As for alternatives for eggs, have you tried papier machê? They would require earlier preparation. When they were dry, you could paint them with tempera paints and more. I found this page in the “Not Martha” blog: http://www.notmartha.org/tomake/papiermacheeastereggs/
Dreena says
Georgina, your sock drawer idea is very smart! We used to get a LOT of chocolate as kids, far too much. That’s a nice tip and I’ve never heard it before. Hope you try the cheesecake, it’s worth the effort of the few steps! 🙂