“She put the lime in the coconut,” and then she stopped right there because those are the two main ingredients to this delicious new cheesecake! Vegan, with natural sweeteners, gluten-free, easy to make, and no-bake, because it’s summer and who wants to use the oven?! Not me! Oh yes, and delicious, did I mention that?

I know, I know, I’m going kind of crazy with the cheesecakes. I promise this will be my last one for a while, and then one day I’ll have a different type of dessert on here. I just can’t help it. They’re so easy to  make, and yet taste so good!

My original plan hadn’t been to do something sweet this week, so let me tell you how it all started. My husband’s birthday was last weekend, and we had a big party at the house. We did taco bar and margaritas which calls for what? You got it, limes! 

Somehow we ended up with way too many limes. The next day, while cleaning up I saw them all sitting there and thought, “What can I do with all of these?” What do you think popped into my head? That’s right, cheesecake!

I know I just did the lemon one last month, but it was really popular, so I didn’t think you all would mind if I gave you another. I didn’t want two incredibly similar, so I needed another flavor to add in there. Coconut is what immediately came to mind. Not only does it go great with lime, but I already use coconut ingredients in my cheesecakes, so it would be fairly simple to figure out.

For the crust, I did what I always do with the almonds and the dates, because it works so perfectly. I wanted to make sure not to go overboard with the dates this time. I like them best when the percentage of almonds is just slightly higher than the dates. This makes it a little harder to create a “dough” from, but if you process them enough, they will. I like it best because the crust doesn’t turn out too sweet, and tastes very similar to a traditional cheesecake crust using graham crackers.

The first time around, my first cheesecake layer, didn’t turn out as I’d hope. Maple syrup just wasn’t the right flavor for with the lime. For my second try I used blue agave, and unlike Goldie Locks, I was able to stop at two, because this turned out just right!

The coconut layer took me a little longer to figure out than I thought it would as well. I kept adding a little more of this, and a little more of that, but finally I got it right. Lucky for me, I didn’t have to start from scratch again as I did with the lime, and lucky for you, I’m the one doing all this trial and error. I get the hard part out of the way, making it easy to do for when your turn comes around!

After your two layers are poured into the loaf pan, and you’ve sprinkled some coconut and lime zest on top, now you play the waiting game. You can freeze these overnight, or if you start it in the morning as I did, they should be frozen enough in only a few hours. If you have done it overnight, you’ll need to let it sit out at room temperature for about an hour, until you can easily lift the cheesecake out of the pan, by pulling the sides of the parchment paper, and you can easily run a knife through.

I was impatient and only waited about three hours. I did need to let it sit for a little while, but not a full hour. Make sure to run your knife along the two uncovered edges, before pulling out.

When I cut my cheesecake, this time I made diagonal cuts, mimicking slices from a round cheesecake. You can do this or cut into bars or squares, up to you. If you do go with triangles, know the two on the ends will be a little small and not perfect, because they’ll be right triangles.

Now you can put your cheesecake in a larger container and place in the fridge until thoroughly defrosted. I hope you enjoy and don’t forget to snap a pic and tag me on Instagram! @veggiesattiffanis