Cashews Gluten free Healthy Party Sweets Vegan Easter

Lime cashew cheesecake without sugar

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Sweets without sugar? Is this even possible and what exactly does it mean? Is the be no sugar at all in lime cashew cheesecake?
Both yes and no, twisted answer.

If by sugar you mean all kind of artificial, processed sweeteners like white sugar, cane sugar, agave nectar etc, then yes, there will be no such thing in my cake.
But if by sugar you mean carbohydrates, then of course my cake contains a lot. Just like every other dish on this planet. There will be some complex carbs in this cake, but also simple like fructose, but only from fresh fruits. Fruits helped me a lot in making lime cashew cheesecake more sweet. Still those sugar are not processed and 100% natural.
To sum up this lime cashew cheesecake is sweetened by sugar from fresh fruits and contains no processed sugars. In my opinion is much healthier and contains quite a lot proteins, calcium and iron.
But I have to warn you, you shouldn’t except sweetness exploding in your mouth while eating this cake. A delicate, sweet flavour should be expected. There’s lime cake, so the lime taste will be dominant. Lime with a pinch of vanilla nicely contrasts with sweet crust made of dates.

Lime cashew cheesecake is totally in opposite to liquorish peanut butter muffins with chocolate. And much more halethier than my other cheesecakes: with avocado and carob, poppyseed one and with rhubarb. The are also helathy, but lime one is the healthiest one!

Besides using fruit to sweeten, this cake contains also no coconut oil, used in previous cake like this. I choose agar instead. To make cheesecake creamy I used coconut milk, which is also fatty, but for less processed than coconut oil.

lime cashew cheesecake

But why I decided to turn in agave nectar and coconut oil in cakes like this?

To stop using coconut oil convince me Marta from blog Szpinakowa Wróżka. I thought this was an excellent idea! Though using agar consistency of cheesecake is different. Then I started to think if I’m don’t use coconut oil, because is processed, why I use agave nectar which is even more artificial.  I know there is a lot of good press about agave nectar-  “helathier than a sugar”, “contains some magical substances”. But I started thinking basing on my knowledge. It’s true that you use smaller amount of agave necatr comparing to white sugar. And is also true that it has lower glicemic index. Glicemic index shows us how quickly sugar are absorbed and transformed to glucose in our blood. Lower is the better. So even it might be slightly healthier than sugar, still is an processed substances and using fruits as sweetens is much more healthier.

cashew cheesecake with no sugar


Lime cashew cheesecake
without sugar

for 16cm-diameter baking pan
8 servings

½ cup walnuts (60g)
½ cup dates (60g)
pinch of salt

200g cashews
1 medium pear
½ medium banana
juice from 2 limes
skin from 1 lime
pulp from 1 lime
1 cup coconut milk*
vanilla exctract

3 tsp powdered agar
12 tbsp hot water

* still part

1. Grind walnuts. Add chopped/mashed dates and pinch of salt. Mix well, until sticky dough is formed. Put the crust into baking pan, pressing firmly. Set aside in refrigerator.

2.  Soak cashews overnight. Peel and cut the cores from pear. Grate skin from 1 lime. Chop the zest from 1 lime. Juice 2 limes. Blend cashews, milk, pear, banana, vanilla, lime zest, skin and juice, until really smooth (it may take a while).
In a small saucepan mix agar with hot water bring to a simmer/ light boiling. Add to the filling and blend again.

3. Pour the filling on the crust. Put in the refrigerator to gel (about 2 hours).


Nutrition info:

Whole lime cashew cheesecake:
2 425 calories

protein: 54 g; fat: 183 g;  carbohydrates: 198 g,dietary fiber: 30g;
iron: 23 mg; calcium : 324 mg; zinc: 16,2 mg

1 serving:
303 calories
protein: 6,7  g; fat: 22,8 g;  carbohydrates: 24,7 g, dietary fiber: 3,75g;
iron: 2,9 mg; calcium: 41 mg; zinc: 2 mg

cashew cheescake

  • I love this raw lime and cashew cheesecake.. the best thing about it though has to be how healthy the recipe is. I try to make raw desserts as much as possible so this is a recipe I definitely will be saving to make. Pinned!

    • readeat

      Thanks! I hope you’ll enjoy it!

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  • Hi there, getting ready to make this delicious looking dessert, thank you for sharing! Can you tell me which coconut milk to use? Is it from a tin or is it from the carton?

    • readeat

      I used one from a tin, only the still parts. I usually buy it day in advance and put in the refrigerator. Next day I remove only still part, I don’t use watery part for this recipe 🙂

  • Alison

    How much is 200 grams of cashews in a cup measurement? Thanks!

  • Alison

    How much is 200 grams of cashews in cup measurements? Thanks!

    • readeat

      about 1 and 1/2 cup

  • Gwendolyn

    Maybe a little blond question and a translation problem. What is the difference between lime zest and lime skin (which you have to grate) in this recipe. Thanks for the help!

    • readeat

      Oh, yes it’s my mistake istead of zest of course it should be pulp!

  • Nancy

    Do you use a food processor when mixing? Or a hand mixer?

    • readeat

      I use hand blender, but good quality food processor is also fine. They key to cashew cheesecakes is to blend nuts really well, so the cake is creamy.

  • Lisa

    Hi, I made the cheesecake and it is delicious! However it was only just set after being in the fridge all day. Just wondering if there is anything I may have done wrong or could do to make it set properly?

    • readeat

      Do you use agar flakes or powder? And are you sure you used only the still part of coconut milk? It should take bout 2-3 hours to set properly. Maybe somehow it was too much watery parts in your batter.

      • Lisa

        I just used the whole tin of coconut milk. I think that is the problem. What is the still part?

        • readeat

          when you use the coconut milk from a tin you have two separate structures of milk, one is liquid and it’s on the bottom, the other one is more stiff and is not liquid and usually on topof tin. To this cake you use only this non-liquid white part.

          • Lisa

            Thank you, I will try it again! Still tasted great though!

  • Zimt

    Oh. My. God. !!! It tastes so delicious and is so healthy at the same time… I LOVE this recipe! Just made it yesterday and it’s really great! Thank you so much for sharing it! This is how I like vegan kitchen! 🙂

    Best wishes from germany!

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