This Key Lime Pie Mousse Cheesecake brings raw desserts to a new level. A perfectly creamy balance between sweet and tart atop a decadent nutty, crust.
Key Lime Pie is a classic summer dessert. This Key Lime Pie Mousse Cheesecake takes all of the iconic key lime pie aspects and elevates them to a new, healthy level. Raw cakes are a favorite dessert of mine! They are beautiful, vegan, and usually gluten-free. This one also has no refined-sugar, it is only sweetened with maple. Yet it tastes just like key lime pie!
I’ve been on a cheesecake kick since I made those Vegan Cheesecake Layer bars for the Fourth Of July earlier this month so decided to keep experimenting with cheesecakes for another summer party I had coming up.
This dessert is so fun to make, to show off, and of course, to eat!
The crust requires absolutely no baking (yep- no oven was used in the process of making this cheesecake) and adds a gorgeous foundation to the filling. The rolled oats and nuts give it a little more texture so it isn’t too chewy from the dates and stands firm.
The filling (made with only 5 ingredients!!) is a delightfully light and airy texture. It’s made with avocado, which helps give it it’s color, but does not alter the taste. It truly tastes like Key Lime Pie-almost like a Key Lime Pie Yoplait Yogurt if you know what I mean…
The toasted coconut topping is optional but I think it adds the perfect touch and makes for the perfect bite.
Be sure to keep this chilled before serving.
Key Lime Mousse Pie Cheesecake (Vegan, Raw, No Bake)
- 8x8 or 9x9 in. pan (cheesecake pan if possible)
- Food Processor/Blender
For The Crust:
- 10 Medjool Dates Pitted
- 1 1/2 c. Walnuts or Almonds
- 3/4 c. Rolled Oats
- 1/4 c. Coconut Oil Melted
- 1 tsp. Cinnamon
- 1 tsp. Vanilla
- Pinch Pink Himalayan Sea Salt
For the Filling
- 2 Large Avocados
- 1/2 can Coconut Cream
- 2/3 c. Maple Syrup
- 1/2 c. Coconut Oil Melted
- 2/3 c. Lime Juice Fresh squeezed; about 6 limes
- Line a 8x8 or 9x9 inch cake pan (easiest with a cheesecake pan) with parchment paper.
- In a food processor, blend all ingredients for the crust finely. (Tip: if you need to soften the dates or blend easier, add a tbsp. of hot water).
- Once blended well, pack crust into the pan firmly and evenly. Let chill in freezer while you make the filling.
- While the crust is chilling, add all the indgredients for the filling into a blender or food processor and blend on high.
- Pour filling onto the chilled crust and place in freezer for 30 minutes and then in refrigerator to set and chill at least 2 hours.
- Top with toasted coconut flakes and whipped cream if desired. Serve and enjoy!
Questions? Comments? I’d love to know what you think! If you enjoyed the recipe for this Key Lime Pie Mousse Cheesecake, please be sure to give it a 5 star rating in the comments below:)