Key Lime Pie. Vegan. Raw. Gluten Free

You will not regret to eat every bit of a portion of this Lime Cheesecake.

Thanks to Rawdharma for this recipe! You can follow her on Instagram as @rawdharma.

It was my first time doing a double layer cheesecake. The first layer consist of cashews and lime and the top layer is colored green because of two secret ingredients that you must continue reading to discover what are they!

When I was omnivorous, the idea of a lime flavored dessert did not attracted me but when it comes to raw dessert everything sounds and looks so delicious! One of my dad’s favorite dessert is the lime meringue pie and although it is not the same as a key lime, it has lime in it. So I wanted this raw dessert to really impress him.

I did not have limes but did have lime essence for cooking so I used that. The ‘con’ is that the flavor is not too citric. The ‘pro’ is that it do tasted  like lime.

What it most impressed me about this dessert is the different textures that it has and all of them are perfect. The crust was the most nutty crust that I had made. It was very thick and had nuts pieces in it because I did not make them flour consistency. The cheesecake layer was perfectly firm just like a New York style cheesecake. Now, the top green layer was firm and smooth. The ingredient that makes these two layers different is the organic coconut oil because this oil has the property to harden with the cold. So the cheesecake layer hardens thanks to the organic coconut oil and the top layer remains smooth without the coconut oil.

The top layer has an interesting combination because what adds the smoothness is the avocado and what reinforces the green ‘lime’ color is the spirulina. If you do not have spirulina you can use chlorella (which is another algae) or even spinach. You can also only use avocados but the color is going to be light green.

A secret main ingredient to this raw vegan dessert is chickpeas! Yes, just as you heard. Instead of making the filling with cashews, I decided to incorporate chickpeas. Why?

#1: The crust is already nut based so you already have the benefits of nuts there.

#2 Chickpeas also contains quality protein, complex carbohydrates and fiber. So it would make the dessert macro friendly.

#3: Using chickpeas will make it easier to reach the level of firmness for a key lime pie.

I topped the Key Lime Cheesecake with berries and unsweetened coconut shreds.


yield: 8 generous slices or 16 smaller slices


1/4 cup flax seeds

3/4 cup dates

1/3 cup organic and unsweetened coconut shreds

1/2 cup raw sliced almonds

Cheesecake layer:

1 cup cooked chickpeas

juice of 1 lemon or 1 tsp lime essence

2T  organic coconut oil

1/4 cup organic agave syrup

1 tsp vanilla

1/4 cup pea protein powder

Lime layer:

1 avocado

the powder of 1 spirulina capsule

juice of 1 lime or 2 tsp lime essence

Optional Toppings:


Unsweetened Coconut Shreds



1- Blend all of the ingredients in the food processor until completely mixed. Press into the cheesecake mold and store in the freezer while you make the cheesecake layer.

Cheesecake layer:

1- Blend all of the ingredients in the food processor until homogeneous.

2- Spread all of the mixture over the crust.

3- Store in the freezer again.

Lime layer:

1- Blend all of the ingredients in the food processor until creamy.

2- Spread on top of the cheesecake layer and garnish it.

3- Store in the freezer for minimum an hour before eating it.

Nutrition Facts: 15.77g Fat    23.72g Carbs    4.76g Fiber    8g Protein

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