Lime Cheesecake Parfaits with Coconut Whipped Cream (Vegan & Gluten-Free) Recipe
These Lime Cheesecake Parfaits with Coconut Whipped Cream are a refreshing, vegan, and gluten-free dessert featuring a creamy lime-cashew filling, crunchy gluten-free graham cracker layers, and luscious homemade coconut whipped cream. Perfect for a light, tropical-inspired treat without any dairy or gluten.
- Prep Time: 15 minutes (plus soaking time for cashews overnight and chilling coconut cream overnight)
- Cook Time: 0 minutes
- Total Time: 15 minutes active time plus overnight soaking and chilling
- Yield: 4–6 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan, Gluten-Free, American
- Diet: Gluten Free, Vegan
Ingredients
Lime Cashew Cheesecake Filling
- 2 1/2 cups raw, unsalted cashews, soaked in water overnight
- 1/3 cup fresh lime juice (about 3 limes)
- 2/3 cup almond milk or other non-dairy milk
- 1 tablespoon lime zest (from 2–3 limes)
- 1 tablespoon pure maple syrup
- 1 tablespoon coconut sugar or brown sugar
- 1 1/2 cup packed spinach leaves
- 1 pinch of salt
Crust
- 5–6 ounce package gluten-free graham crackers or your favorite gluten-free cookies
Coconut Whipped Cream
- 2 cans coconut cream, chilled overnight
- Pure maple syrup, to taste
- Coconut or brown sugar, to taste
Instructions
- Prepare the Cashew Filling: In a food processor or blender fitted with a metal blade, combine the soaked cashews, lime juice, and almond milk. Blend for 1 to 2 minutes until smooth. Add lime zest, maple syrup, coconut sugar, and a pinch of salt. Blend again for about 1 minute. Finally, add the packed spinach leaves and blend for 2 to 3 minutes until the mixture is creamy and well combined. Transfer the mixture into a bowl and refrigerate for 30 minutes to 1 hour to firm up (optional).
- Make the Coconut Whipped Cream: Remove the chilled coconut cream cans from the refrigerator and turn them upside down. Open the cans and pour out the liquid, reserving the thick cream. Scoop the solid cream into a large bowl and whip using an electric mixer for about 1 minute until light and fluffy with stiff peaks. Sweeten by adding maple syrup and coconut or brown sugar to taste, then whip for another 30 seconds.
- Prepare the Crust Layer: Place the gluten-free graham crackers or cookies into a medium bowl. Use the bottom of a cup to crush them into coarse crumbs.
- Assemble the Parfaits: In mason jars or dessert bowls, layer the lime cashew cheesecake mixture, crushed graham crackers, and coconut whipped cream in any order you prefer. You can customize the size of each layer to your liking.
- Serve: Enjoy the parfaits immediately or chill for a bit to enhance the flavors and firmness.
Notes
- Soaking cashews overnight ensures a smooth and creamy texture for the cheesecake filling.
- Using fresh lime juice and zest brightens the flavor and gives the parfait a refreshing citrus note.
- Chilling the coconut cream overnight is essential to separate the cream from the liquid for whipping.
- Spinach is added for color and nutrition but is subtle in flavor when blended thoroughly.
- You can substitute almond milk with any other non-dairy milk based on preference or availability.
- Adjust sweetness in both the cheesecake and whipped cream according to your taste.
- For a nut-free alternative, consider substituting cashews with silken tofu or another creamy base, but texture and flavor will vary.
