As requested!

This recipe is satisfyingly creamy but ever so light and refreshing. It has a crunchy biscuit base, the softest, creamiest vanilla lime filling and is topped with a perfect balance of sweet and tangy lime curd.

The original recipe can be found here, where you can find step-by-step photos, tips and more inspiration.

This cheesecake is exceptional!

I altered it slightly by increasing the biscuit quantity and adding ginger powder to the base (my biscuits were not so gingery). I increased the maple syrup, bringing it up to 1/4 cup. 

first step

Soak your cashews before making the lime curd.

zest before you juice

Avoid testing the white pith, as this can be bitter. I used 12 – 14 small key limes; if using Persian limes, you only need 5 – 6.

bump up the vibrance in the lime-curd

Add a pinch of matcha powder and turmeric powder.

vegan butter

Use vegan block-style butter, not spreadable. I use the VioLife brand for both the butter and cream cheese. However, Violife has recently changed its cream cheese’s consistency, and I have been having a setting problem with the vegan cream cheese, so I have been using a regular cream cheese.
Easy Lime Curd

The lime curd makes more than the required amount. The remaining can be stored in the fridge for up to five days or freezer for five months. For a runner consistency, warm over low heat while stirring.

necessary

Use fresh limes ONLY; store-bought bottled juice will not work in this recipe.

ingredients

300g/ 1½ cups lime juice, freshly squeezed (approx. 12 small key limes)

2 Tbsp lime zest

110g non-dairy milk, e.g oat or almond

180g granulated sugar

40g cornstarch

45g vegan butter, stick butter (not margarine)

preparation

  1. Zest and juice the limes.
  2. Add the sugar and cornstarch to a saucepan and whisk out any lumps. Add the non-dairy milk and whisk until you have a smooth, thin paste. Then add the lime juice and zest and whisk again to combine.
  3. Place the saucepan on medium heat and bring to a gentle simmer. Turn down the heat to low and cook for 8 minutes while stirring to prevent the mixture from sticking to the pan. The mixture will thicken and should coat the back of the spatula/spoon.
  4. Remove the saucepan from the heat and stir in the vegan butter until completely melted and a smooth curd. Pass the mixture through a fine-mesh sieve to remove any lumps and zest, then set aside to cool while you make the cheesecake.

If you prepare a day in advance, transfer the curd to an airtight jar and refrigerate until ready. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.
no bake vegan lime cheesecake

makes one 9-inch loaf pan or serves 8 portions

preparation time 30 mins

chilling time 5 hours 30 mins

equipment – high-speed blender 

make-ahead

1 batch vegan lime curd

biscuit crust

170g ginger or digestive biscuits

50g unsalted vegan butter (block-style)

1 tsp ground ginger powder

½ tsp fine rock salt

cream cheese filling

120g/⅓ cup lime curd

150g/ approx. 1 cup plus 2 Tbsp cashews, soaked in hot water for 30 mins

200g vegan cream cheese (VioLife)

80g vegan Greek-style yoghurt or vegan Skyr

30g coconut oil

12g/1 Tbsp lime zest, freshly grated

26g/2 Tbsp lime juice, freshly squeezed

1 tsp vanilla bean paste or 1 Tbsp vanilla extract

70g/¼ cup agave or maple syrup

pre-preparation

  1. Quick-soak the cashews in boiling water for 30 mins – 1 hour. Line the base and sides of a 9-inch loaf pan with parchment paper. Leave some overhang to help lift the set cheesecake out of the tin.

prepare the biscuit crust

  1. Add the cookies, salt and ginger powder to a food processor and blitz for 1 minute. (If you don’t have a food processor, place the biscuits in a plastic bag and bash them into crumbs). Add the butter and blend until the mixture sticks between your fingers.
  2. Press the crust into the base of the pan and smooth it down with your fingers or spoon – make sure it is compact. Place in the fridge while you make the filling.

prepare the cream cheese filling

  1. Add the filling ingredients to a high-speed blender. Blitz until smooth and creamy and without lumps. Pour the filling into the pan and refrigerate for 2 – 3 hours until set.

lime curd topping

  1. Add the cooled lime curd on top of the set cheesecake, smoothing it out with the back of a spoon. Refrigerate for 2 – 3 hours (or overnight) until set.

serving and storage

Once set, run your knife under boiling water and wipe after every cut with a paper towel. This will give you sharp, professional-looking slices.