No-bake lime pie

No bake
A favorite recipe from Amber Allbarda. Is it a vegan key lime pie or a no-bake cheesecake? Well, actually both. A vegan no-bake cheesecake with lime. That's a mouthful (pun intended). With a base of soaked cashew nuts, coconut and lime, this filling has the perfect combination of sour, sweet and creamy. A vegan cheesecake for beginners, but with class. Because 'baking' cake without an oven, everyone can do that, right? In short: an easy vegan cake that can go on your favorites list. Pro tip: make sure you use TerraSana coconut milk, because the natural fat content of this 80% coconut milk makes the vegan cake creamier than creamy.
DessertCake and pastries6 slices20 minutes preparation8 minutes soaking

This is what you need

For the crust:Dates150 g
Hazelnuts brown100 g
Grated coconut40 g
Vanilla powder1/2 tsp


Cake tin


Amber Albarda
Amber is a well-known health coach and mother of 3. She is the author of a number of popular cookbooks and has a holistic view on nutrition and people. Check out amberalbarda. nl

This is how you make it

  1. Put a can of TerraSana coconut milk in the fridge the night before, so that the fat separates from the liquid and the top hardens.
  2. Soak the cashews overnight in cold water or in hot water for 1-2 hours (the nuts are no longer raw then).
  3. Make the bottom with the hazelnuts, dates, coconut grater, thevanilla extract and possibly, a pinch of salt in the food processorIf it Doesn't stick together well enough to make it into a bottom? Add a tablespoon of maple syrup.
  4. Grease a round cake pan of maximum 18cm (no bigger, then your filling will be too thin) or clamp a sheet of baking paper in it. Press the dough until a nice bottom and refrigerate while you make the filling.
  5. Melt the coconut oil in a container in the oven.
  6. Rinse the cashews. Then add the coconut oil, maple syrup and the lime juice in the food processor and mix to a nice, even consistency.
  7. Scoop the coconut cream out of the can and add it, along with the grater of twolimes and possibly a pinch of sea salt and grind to a super smooth mass.Taste and adjust your spoonfuls of maple syrup if needed.
  8. Pour the filling on the bottom and let it stiffen overnight in therefrigerator.
  9. Garnish with pieces of pistachio or hazelnut and some lime zest.


  • Replace the lime juice with orange or lemon juice!