Name: Coconut Lime Cheesecake
Prep time: 30 min
Cook time: 5 min
Ingredients: 1 cup medjool dates (pitted (about 10)); 1 cup walnuts (soaked in water for 1 hour); 1/2 tsp vanilla; Pinch of salt; 1 cup coconut milk; 1 avocado (pitted and chopped); 1 cup walnuts (soaked in water for 1 hour); 1/2 cup maple syrup; 1/4 cup coconut oil; lime zest (and juice of 1 lime); Frozen berries (and lime slices)

Jump to Recipe

Here in Florida, it is very hot, I mean really hot! I have been wanting more fruits and smoothies lately. I recently bought lots of berries and cherries and you know that berries don’t last very long, so I decided to freeze some to use later for my smoothies, I decided to add some frozen fruits as decorations on my Coconut Lime Cheesecake.

Hot weather also calls for lots of no-bake desserts and some of my favorites are Strawberry Icebox Cake, Carob Energy Bites, Avocado Lime Popsicles, Vegan Cranberry Fluff.

Coconut Lime Cheesecake

I have been seeing these frozen fruits being used as garnishes for quite a while and I have been meaning to try them. I must say that I’m quite happy with the results, so happy I jumped on the bandwagon!

Adding fruits to my cheesecakes, like in my delicious mango cheesecake recipe, is something I love. To give it a pretty green color, I added an avocado, but you can also substitute about 1 teaspoon of spirulina, moringa, or any green powder you prefer.

Benefits Of Walnuts

For this coconut lime cheesecake, I decided to use walnuts instead of cashews. For one, cashews are much more expensive! I have been researching lately about foods that are great for brain health after recently having to do some continuing education courses for my registered nursing license renewal. One of the courses I took was Frontotemporal Degeneration.

Frontotemporal Degeneration refers to group disorders caused by progressive nerve cell damage, which leads to loss of function in the brain’s frontal lobe. A progressive decline in behavior or language is manifested. There are changes in personality, emotions, and problems with speech.

The prognosis for people with frontotemporal degeneration is poor, it worsens progressively over the course of several years. Patients will eventually need advanced supervision and care. The average duration of the disease is about 6–10 years, with onset at 45–64 years of age. As the patient becomes more debilitated, they are more susceptible to infections and falls. The most common cause of death is pneumonia.

Walnuts are very beneficial for brain health, they are actually the best nuts for the brain. They are a great source of DHA, an omega-3 fatty acid. DHA has been shown to improve cognitive functions in adults, preventing dementia or slowing down the process. Research showed that eating a handful of walnuts daily could help prevent brain disease.

How to Make Coconut Lime Cheesecake?

Line a 7 or 8-inch round springform pan with parchment paper and set aside.
In a food processor, add dates, walnuts, vanilla, and salt. Process until the mixture is crumbly. Press mixture evenly on the base and sides of a springform pan and transfer to the refrigerator while filling is being prepared.
Into a high-speed blender, add coconut milk, avocados, soaked walnuts, maple syrup, coconut oil, lime juice, and zest. Process until smooth and creamy!
Remove springform pan from the refrigerator, pour filling over the base. Using a spatula, smooth top. Transfer cheesecake to the freezer and allow to set in 2 hours.
Remove from freezer, using a knife run around the edges to loosen cheesecake from pan. Transfer cheesecake to a serving platter and garnish with lime slices and frozen fruits.

Other Amazing No-Bake Vegan Desserts

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Coconut Lime Cheesecake

This Coconut Lime Cheesecake is delicious! It is so easy to prepare and requires no baking with brain-healthy walnuts that are so good for you!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: coconut lime cheesecake

Prep Time: 30

Cook Time: 5

Servings: People

Calories: 360kcal

Equipment

Ingredients

Cheesecake

1 cup medjool dates pitted (about 10)
1 cup walnuts soaked in water for 1 hour
1/2 tsp vanilla
Pinch of salt
1 cup coconut milk
1 avocado pitted and chopped
1 cup walnuts soaked in water for 1 hour
1/2 cup maple syrup
1/4 cup coconut oil
lime zest and juice of 1 lime

Garnishes

Frozen berries and lime slices

Instructions

For The Cheesecake

Line a 7 or 8-inch round springform pan with parchment paper and set aside.
In a food processor, add dates, walnuts, vanilla, and salt. Process until mixture is crumbly. Press mixture evenly on the base and sides of a springform pan and transfer to the refrigerator while filling is being prepared.
Into a high-speed blender, add coconut milk, avocados, soaked walnuts, maple syrup, coconut oil, lime juice, and zest. Process until smooth and creamy!
Remove springform pan from the refrigerator, pour filling over the base. Using a spatula smooth top. Transfer cheesecake to the freezer and allow to set in 2 hours.

To Serve

Remove from freezer, using a knife run around the edges to loosen cheesecake from pan. Transfer cheesecake to a serving platter and garnish with lime slices and frozen fruits.