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No-Bake Key Lime Cheesecake Tart
This tangy, luscious no bake cheesecake tart will be a HUGE hit on any dessert table this summer! Cheesecake lovers won't BELIEVE that it's dairy-free, sugar-free, gluten-free, and paleo!
Servings 12 servings
- 1-1/2 cups Medjool dates about 14 dates
- 1 cup chopped pecans
- 1-1/2 cups cashews soaked in hot water for 1 hour
- 1/3 cup key lime juice
- 1 tablespoon grated lime zest
- 1/2 cup coconut oil melted
- 1/2 cup agave syrup
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream for serving
Make the crust: Place crust ingredients in a food processor and process until mixture breaks down. Press evenly into the bottom and up the sides of a greased 9-in tart pan. Chill in freezer.
While crust chills, make the filling: Place soaked cashews, lime juice, zest, agave, milk, salt, and vanilla in a blender. Blend on high speed until completely smooth. Pour filling into crust and place in freezer to chill 4 hours or until filling is solid. Keep in freezer until ready to serve.
When ready to serve, top cheesecake with whipped cream, slice into wedges and enjoy!
Serving: 1g | Calories: 272kcal | Carbohydrates: 21.7g | Protein: 3.2g | Fat: 21g | Saturated Fat: 7.7g | Polyunsaturated Fat: 13.3g | Sodium: 45mg | Fiber: 2.7g | Sugar: 8.2g