{Recipe} Cucumber and Nut Cheese Bites | Lime Cheesecake (vegan).

We celebrated my dad’s 70th birthday yesterday.

My sister, my brother-in-law, and my dad’s brother arrived from Sydney to join our family and local friends for the festivities.

We enjoyed lots of delicious food, and I indulged in a couple of drinks. My brother-in-law makes a mean Espresso Martini!

We shared tonnes of laughs. As the evening progressed, we put on our dancing shoes. We sung, we reminisced. The evening will always hold a special place in my memory.

On to the food!

We all pitched in to prepare a scrumptious vegan spread. I made Uberdish’s gluten-free Β savoury crepes. They are delicious smeared with non-dairy cream cheese and other dips. I also enjoy them plain.

Savoury crepes

Savoury crepes

Mat made cucumber and nut cheese bites (recipe below).

My mum baked two birthday cakes (both vegan, of course) – Chocolate Cake with Cacao Icing, and Lime Cheesecake (recipe below).


Delicious finger food

Delicious finger food

Cucumber and Nut Cheese Bites


1/2 continental cucumber (or 1 large Lebanese cucumber)

1/2 punnet cherry tomatoes, quartered

Nut cheese (recipe below)

Alfalfa sprouts

Kalamata olives, pitted and sliced

1. Slice cucumber into the desired number of pieces.
2. Smear nut cheese on each piece of cucumber.
3. Top with olives, tomato and sprouts in preferred combinations.


nut cheese

Nut Cheese

Adapted from: Living on Live Food by Alissa Cohen (Mozarella Cheese).


1 cup raw macadamia nuts (soaked overnight)

1 cup raw cashew nuts (soaked overnight)

1 Tbsp soy sauce/tamari OR 2 tbsp Bragg liquid aminos

1/2 cup water

1 1/2 Tbsp freshly squeezed lemon juice

1/2 – 1 Tbsp water (optional)

Cashews and macadamia nuts

Cashews and macadamia nuts


1. Add all ingredients, except optional water, to a blender (I use an immersion blender).
2. Blend until all ingredients are smooth. Add additional water if required (I added an additional 1/2 tbsp).

* Use leftover nut cheese on crackers, or as a dip with raw vegies. It complements beautifully this raw pasta dish.



Lime Cheesecake with Soy Whip

My mum is the vegan cheesecake expert in our family. This Lime Cheesecake recipe is the product of two recipes, plus some trial, error and ingenuity.

Incidentally, my mum is well known (in our family at least!) for a delightful dessert known as Upside-Down Cheesecake. The secret method for Upside-Down Cheesecake is to cause the bottom of the springform pan to collapse as you are removing the baked cheesecake from the oven. This takes great skill and timing! Then, salvage the cheesecake that has fallen onto the oven door, and transfer it to a container. Refrigerate. Serve in a bowl, eat with a spoon. Delicious!

lime cheesecake1

Lime Cheesecake


For the baseΒ (adapted from The Essential Vegetarian Cookbook) –

125g (4 oz) vegan margarine/butter

200g (7 oz) plain, sweet vegan biscuits, finely crushed

2 tbsp brown sugar

1. Pre-heat oven to 180 deg C/350 F, and line a springform tin with baking paper.
2. Melt the margarine in a saucepan, then add the biscuit crumbs. Mix well.
3. Stir in the sugar.
4. Press the biscuit mixture into the base of the springform tin. Smooth the top.
5. Refrigerate the base while you prepare the filling.

For the filling (adapted from this recipe by Michael Greger) –

450g/16 oz non-dairy cream cheese

2 Tbsp freshly squeezed lime juice

1 tsp lime zest

2/3 cup caster sugar

1/4 cup water

2 Tbsp cornflour

1. Process the cream cheese in a food processor.
2. Add the caster sugar, lime juice and lime zest. Process again until ingredients are incorporated.
3. In a large mixing bowl, add water and cornflour. Whisk until combined.
4. Add the cream cheese mixture to the mixing bowl, and combine.
5. Remove cake tin from the fridge.
6. Pour filling into cake tin, and smooth the top.
7. Bake for approximately 35 minutes, until a golden brown skin forms on the top.
8. Allow cake to cool to room temperature, then refrigerate for at least 2 hours before serving. Serve with homemade non-dairy cream or Soyatoo soy whip.


Each Monday, I feature a delicious vegan recipe (or two!) – one that is enjoyed by my family (and a few friends). I hope your family enjoys it too.



About Ally
Mamma. Vegan. I blog at Made of Stars.

26 Responses to {Recipe} Cucumber and Nut Cheese Bites | Lime Cheesecake (vegan).

  1. Brittany says:

    Whooo hoo happy 70th to your dad!! The food looks GREAT!

  2. Xiomara says:

    Happy bday to your dad! Your family is cool πŸ™‚

  3. uberdish says:

    Ally, I am literally on cloud nine that you chose to make savoury crepes for your dad’s 70th birthday and mentioned me in your blog post! Thank you!!! Your cucumber and nut cheese bites look adorable. I showed my daughters and they laughed. My one daughter said she would like to make them for her 10th birthday party in May. Your photos have inspired her to get busy in the kitchen . I love it! I also love your mom’s cheesecake – I wish I had a slice right now!!

    • Ally says:

      We love your savoury pancakes! I rolled them up and dipped them in a Thai style dip, a Moroccan dip, and hummus! They are very versatile.
      When I mentioned to my husband that I thought the whole family could benefit from a gluten-free ‘trial’, he said: ‘if it means I can eat those crepes all the time, I’m in’!

      It is a delicious cheesecake. Of course, I couldn’t eat the base but I have in the past. I was trying to think of a substitue with nuts, or maybe just gluten-free cookies. Now that’s what I’ll do!

      Did your daughters see little faces in the cucumbers? That’s what my sister thought. I agree. A couple of them look as though they are smiling. They were very popular- I only got one.

      • uberdish says:

        Ha! You are brilliant! I’ll have to whip of some crepes here very soon and try them with dips. Great idea!

        Yes, ,my daughters saw the faces in your cucumbers!

        I’m thinking that a macadamia nut crust may go awesome with your mom’s cheesecake. πŸ™‚

      • Ally says:

        Macadamia nut crust sounds good!
        I forgot to to tell you, when I first made the crepes, I didn’t read the recipe properly – I just threw everything (including parsley, green onions) in the blender and processed it all together. But it was a good mistake – the crepes were infused with parsley and green onion flavour!
        So this is how I made them for the party.
        I might try them the ‘proper’ way next time!

      • uberdish says:

        I will do the same when I make these next! Infused with parsley and green onions – yum!! It’s funny what we discover with our mistakes!

  4. That cheesecake looks divine! I’m glad you had such a fun time celebrating your dad’s birthday πŸ™‚

  5. I want one of those cucumber bites – now! The cheesecake looks great – Tofutti really does make the best tofu/vegan cheesecake. I don’t like it at all in savoury dishes though!

    • Ally says:

      Yeah, I agree. Before Tofutti came to Australia, silken tofu cheese cakes didn’t really do it for me!

      My mother-in-law loves Tofutti and cherry jam on old English muffins for breakfast. Is that something you would like? I tried it, and it’s not bad.

      • That sounds sweet, so probably yes! I just don’t like it for things like… Creamy pasta sauce, stuffing baked mushrooms, and creamy dips. Gimmie cashews for those things ANY day!

      • Ally says:

        Yes, fair enough.
        Cashews are very versatile, and tasty. They are definitely a staple at our house.

  6. susykat says:

    I feel very lucky to have been at this wonderful feast! πŸ™‚ It was all SO awesome! A very memorable day and night πŸ™‚

    • Ally says:

      Not only were you there…. you were one of the ‘special guests’ AND the most dedicated dancer!
      I’ll have to post the mushroom pastries too.

  7. Sophie33 says:

    What a feast for the eyes & mouth! Lucky dad & family!!! I love making nut cheeses spread like this tasty one too! Pretty decorated appetizers too! πŸ™‚

    I love tofutti cheesecakes too! MMMMMMMMMMMMMM! I must make every recipe now!

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  10. wow everything looks delicious and that cheesecake looks beautiful! Ive been looking to try a new cheesecake recipe!

    • Ally says:

      Thank you! I made a lemon version of this cheesecake recently. I used gluten-free biscuits for the base. I initially thought that I had burnt it, because it was very golden on top. My oven is a bit temperemental! But once it had been removed from the fridge, it was perfect!
      Thanks for your comment πŸ™‚

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  13. narf77 says:

    I love a good cheeze recipe and this is certainly a good one…AND I get cheezecake to boot! πŸ™‚

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