Super Simple Raw Lime Cheesecake

If you're not a raw enthusiast then making a raw cheesecake may be the last thing on your mind. I can remember a time when just the idea of this would've prompted some sarcastic comment from me (like the ones my husband now gives me when I offer him one of my raw creations!). But oh how times have changed.

Whilst I've been toying with raw desserts for a year or two, a raw cheesecake hadn't yet made it to the table. Why it took me so long I've no idea, as it is oh SO easy and oh SOOO delicious!

Super Simple Raw Lime Cheesecake
Super Simple Raw Lime Cheesecake

If you're not a raw enthusiast then making a raw cheesecake may be the last thing on your mind. I can remember a time when just the idea of this would've prompted some sarcastic comment from me (like the ones my husband now gives me when I offer him one of my raw creations!). But oh how times have changed.

Whilst I've been toying with raw desserts for a year or two, a raw cheesecake hadn't yet made it to the table. Why it took me so long I've no idea, as it is oh SO easy and oh SOOO delicious!

This super simple lime cheesecake is a real show stopper, and I already can't wait to make it again. So go on, give it a try and I promise you won't look back.

Super Simple Raw Lime Cheesecake

Serves 8-10

Base

  • ½ cup of almonds
  • 2 tablespoons desiccated coconut
  • ¾ cup dates (soaked in warm water for 15 minutes)

Cheesecake topping

  • 1.5 cup cashews (soaked for 4 hours or ideally over night)
  • 2 tablespoons coconut oil, melted
  • ½ cup coconut milk
  • ½ cup fresh lime juice (about 4 limes)
  • Zest of one lime (plus a little extra for sprinkling on top)
  • 2 tablespoons of maple syrup (honey, agave or other sweetener will also do)

Preparation

  1. Pulse almonds and desiccated coconut in a food processor until they form a fine grain
  2. Remove dates from soaking water and pulse into the almond mix until well blended. The smoother the better but it doesn't matter if it stays chunky, as long as the mixture holds together when compressed
  3. Grease an 8 inch springform pan (this is what I used) or smaller individual tins (this is on my shopping list as they look so cute!) with raw coconut oil so the cheesecake pops out easily
  4. Press the base mixture down firmly until well compacted and even, then pop into the fridge to set while you make the top layer. The base can be made a day in advance.
  5. To make the top layer, add soaked cashews, lime juice, lime zest, melted coconut oil, coconut milk and maple syrup (or whichever sweetener you're using) to a blender if you have one, or a food processor will do if you have a powerful one. Blend until the mixture is smooth and creamy, scraping down the sides as needed. I have a Blendtec blender and used the batter setting twice to make sure the mixture was really smooth. If it is a little lumpy though, it will still taste good so don't stress too much!
  6. Pour mixture evenly onto the base and sprinkle with lime zest
  7. Pop into the freezer until set (3-4 hours) and simply take out 30 minutes before serving!

This super easy recipe can be made by even the newest of raw food lovers, so give it a shot. What's the worst that can happen?!

Don't like almonds? Replace them with macadamia nuts, pecans or walnuts! Any recipe you find is just a guide, so don't be afraid to leave ingredients out (I often leave vanilla out for example), or swap one for another. You're making the food for you after all!

Thank you to Casey Jade for giving me my first raw cheesecake recipe. The first of many I'm sure!

Enjoy x

p.s. If you like cheesecakes, check out my raw raspberry and chocolate cheesecake - it's my absolute favourite!