Key Lime Mousse Pie Cheesecake (Vegan, Raw, No Bake)
Natalie Eng | Naturally Natalie Eng
dairy-free, gluten-free, raw, vegan
8x8 or 9x9 in. pan (cheesecake pan if possible)
For The Crust:
Walnuts or Almonds
Pink Himalayan Sea Salt
For the Filling
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!
Best served immediately but lasts in refrigerator 5-7 days.