Vegan Coconut Blossom Lime Cheesecake

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I love cheesecake, or should I say I loved! When I became vegan, my options for a beautiful creamy cheesecake lessened, so I decided to rectify that fact! In my humble opinion, this vegan coconut blossom lime cheesecake recipe is possibly the best vegan cheesecake recipe ever!

I’m sure that when it’s assembled and sat proudly on a beautiful plate you will be able to trick a non-vegan!

This recipe makes 6 delicious bars

Vegan Coconut Blossom Lime Cheesecake

Vegan Coconut Blossom Lime Cheesecake Ingredients1

Cheesecake Crumble Mix

  • 40g cashew nuts
  • 1 tbsp coconut flakes
  • 1 tbsp coconut nectar
  • ¼ tsp vanilla extract
  • ¼ tsp fresh lime juice

Coconut Filling

  • 240ml coconut cream
  • 3 tbsps coconut nectar
  • 1 tsp vanilla extract
  • Zest of a small lime

Lime Gelatine

  • 1 tbsp agar agar
  • 60ml boiling water
  • ¼ tsp matcha powder
  • 52g melted coconut oil ( I use Lucy Bee)
  • 2 tbsps fresh lime juice
  • 1 tbsp agave


  1. Line a 6 x 6 inch square pan with greaseproof paper.
  2. To make the crumble mix: Place the cashews, coconut flakes, coconut nectar, vanilla extract and lime juice into a food processor and process until the mixture sticks together. Set aside and make the filling.
  3. To make the coconut filling: Whisk the coconut cream, coconut nectar, vanilla extract and lime zest together in a medium sized bowl. Pour the mixture into the paper-lined pan and spread evenly with a spatula.
  4. To make the lime gelatine: In a small bowl, combine the agar agar with the boiling water and stir until dissolved. Add the matcha powder, coconut oil, lime juice and agave, stirring until well combined.
  5. Allow to thicken for a few minutes before you assemble the cheesecake.
  6. To assemble the cheesecake: Sprinkle the crumble mix and gelatine mixture on top of the coconut filling in the pan. Some of the gelatine will remain on the surface while other parts will sink, this will create a beautiful bar once cut.
  7. Place the pan in the freezer until the cheesecake is fully frozen, about 4-6 hours.
  8. Cut into 6 x 1 inch bars and serve immediately or store in the freezer.

If you freeze them then allow 10 minutes to defrost a little when you’ve taken them out of the freezer. Vegan Coconut Blossom Lime Cheesecake Bar1

Which is difficult, because you just want to get your teeth into them right away!


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