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Lemon & Lime Cheesecake

Treat yourself with this zesty treat.

Lemon & Lime Cheesecake

Serves 6



· 75g chopped raw almonds (not toasted or salted)

· 60g desiccated coconut

· 120g pitted Medjool dates – about 16 large dates (smaller, drier dates soak in warm water for 5 minutes)

· 80g rolled oats

· 40 ml melted coconut oil


· 220g raw, unsalted cashews (soaked overnight, then drained)*

· 75 ml coconut cream **

· 60 ml melted coconut oil

· 80ml pure maple syrup

· 1 teaspoon vanilla essence

· Zest & Juice 1 lemon

· Zest of 1 large lime

· Pinch sea salt flakes


2 -3 passionfruit


1. Preheat oven to 180C. In a food processor, add the almonds & desiccated coconut first and whizz until they are roughly chopped.

2. Then add oats, dates & oil and continue processing until it sticks together when you pick up a pinch and press it with your fingers.

3. Choose a 12cm x 35cm flan tin (as pictured) or 20 cm detachable bottom cake tin or muffin tin with paper cases for easy removal

4. Press to form a generous 1 cm crust – avoid it being too thin as the chewy crunchy crust is part of the delight!!!

5. Baking times vary according to tin used: a 12cm x 35cm flan tin, larger 20cm cake tin version (20 minutes’ bake time). Smaller individual muffin size - bake for 12-15 minutes


*Soak the cashews in boiling water for a few hours, speeds up the process **Try chilling a can of coconut milk, scooping the cream from the top

1. Blend the drained cashews in a high powered processor with all other ingredients until creamy. Then pour into cases.

2. Freeze 4 hours or overnight. Top with your garnish when ready to eat. To serve – take out of freezer about 15 minutes before presenting to allow a slight thaw.

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