No-Bake Vegan Lime Cheezecake


Vegan or not, everyone will love this delicious pie! It comes together quickly and is made ahead of time to keep it simple. Don’t let the avocados scare you off, they contribute a delectable creaminess and lovely green color without tasting like avocado. If you’re feeling fancy, consider making some Candied Citrus Wheels to top it off.

For the crust
1 1⁄4 cups gluten-free vegan graham cracker crumbs, (from about 10 graham crackers, or 6 ounces)
1 tablespoon Natural Grocers® Brand Bulk Organic Coconut Sugar
1⁄4 cup Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted
For the filling
1 (7- or 8-ounce) package vegan cream cheese
2 medium organic avocados
  zest from one organic lime
6 tablespoons organic lime juice (from about 4 organic limes)
6 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
6 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted

1. Pulse the graham crackers and coconut sugar in the bowl of a food processor until they are crumbs. Add the melted coconut oil and mix well. Press the mixture firmly into the bottom of a 9-inch pie pan (or a 9-inch spring form or tart pan). Place in the freezer.

2. Wipe the bowl of the food processor out and process the cream cheese and avocado until smooth. Add half of the lime zest and the remaining filling ingredients and process until incorporated, stopping to scrape down the sides as necessary.

3. Pour the filling into the prepared pie crust and use a spatula to smooth it out. Sprinkle with the rest of the lime zest and place in the refrigerator for at least four hours. Slice and serve


Nutrition per serving:

per one serving

Calories Carbohydrates Protein Fat Fiber
412 kcal 33 g 3 g 31 g 4 g