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Key Lime Mousse Pie Cheesecake (Vegan, Raw, No Bake)

Natalie Eng | Naturally Natalie Eng
Chilling Time 2 hrs 30 mins
Total Time 20 mins
Course Dessert
Cuisine dairy-free, gluten-free, raw, vegan
Servings 1 cake


  • 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!


Best served immediately but lasts in refrigerator 5-7 days.
Keyword Raw Vegan