Lime is the most beautiful fruit on the earth, I love it. What makes it even better is when it is made into a sweet lime pie! The flavours that zing in your mouth when you eat this dessert are AMAZING!
It is truly is hard to believe that you can make such a beautiful dessert out of 100% natural ingredients. There is no refined sugar, dairy or grains added to this dessert, just pure goodness.
Raw Lime Cheesecake
Prep time
Total time
Author: Caralee - Real Food Pledge
Serves: 8
Ingredients
- Base
- 1 cup almonds
- ½ cup dates
- 2 tablespoons of coconut oil
- ¼ teaspoon sea salt
- Filling
- 1½ cups raw cashew nuts (Soaked in water for 3 hours)
- ¼ cup coconut milk
- ½ cup fresh lime juice
- 2 tablespoons of lime zest
- 3 tablespoons of honey
- 6 tablespoons of coconut oil
- Dash of vanilla extract
Instructions
- Put all of the base ingredients in the food processor & blitz until it is fine and sticky.
- Place the base in a round cake mould or square dish if you prefer. Press the base down so that it is firmly in the bottom.
- Place the base in the freezer to set while you make the topping.
- To make the topping place the cashew nuts in the food processor & process until you make cashew butter.
- Add all of the other ingredients & whiz for a further minute.
- Spoon the topping onto the base mixture & put back in the freezer to set for up to an hour.
- About 15 minutes before you are ready to serve the desserts take out of the freezer to let thaw a little.
- Garnish with coconut flakes and crushed pistachios or simple with a slices of lime and a dusting of lime zest.
- This dessert can stay in the freezer for a long time and still come out lovely.
The other option for serving this cake is to set it into smaller serves by using a muffin pan to create mini cheesecakes. This i a really nice idea if you want to make small treats for yourself to keep in the freezer.
This looks so nice and I like that there is almonds in it and it is 100 % natural.
Raw or roasted cashew nuts?
Raw cashews. Sorry I should have specified. I will update it now. Thanks 🙂
whoa, these look fantastic!
Looks amazing! My son is turning 2 next week and I don’t give him any sugar- however he loves dates and cashews so I thought this would be perfect for his birthday! Only problem is I don’t have a food processor 🙁 Can I make it without one? Maybe buy cashew butter? Thanks in advance!
Hi there
You really do need a food processor to make most of the raw treats that I make. You need to be able to chop everything into a pulp. A good food processor is worth the investment, I use mine every day. 🙂
I made a mess of the kitchen – sticky mess – and it was so delicious! Thank you for the delicious recipe.
Hi Tani. Thanks for stopping by 🙂 I make a sticky mess in the kitchen all the time so I can relate. Haha. I am glad that you enjoyed the recipe, it is a goodie!
Do you need to soak the cashew and almond nuts, if yes, how long?
Hi Lisa. You do not need to soak the nuts for the base. However the nuts for the filling could be soaked for and hour or two. Thanks for stopping by here 🙂
Soaked the cashews in what? Water? I sound dumb but I never bake
Hi Lianne, oh sorry that I have not explained that well. Just soak them in water to make them soft. I will fix it up, thanks for letting me know 🙂 x
Hey I’m doing healthy desserts for my interest topic at school and was wondering how long this takes to make and how much it makes Thanks looks delicious
Hi There Leah. It makes about 6 – 8 medium sized ones as pictured. It takes about 15 minutes to make after you have soaked the cashews and then time to set in the freezer. 🙂
I love fresh lime. This is the first raw vegan dessert I’ve ever made and the taste is amazing! Thank you for sharing this easy, wonderful recipe.
Thanks for stopping by Rusty 🙂 I am glad that you enjoyed it.
Ok, I’m already a big fan just from the picture! These are so going on the must-make list!
In the process of making these but really struggling with the cashew nur butter phase- had them in processor for bout 20mins and nothing happening! Just gloppy like batter and lots of oil..
Hi Alena. That sounds not good, it should not take 20 minutes, maybe 5 at the most depending on the food processor you are using. The cashews should go very smooth and like a batter, and they will be oily so it does sound like you got a result in the end. I hope that the recipe turned out ok for you.
I have a question. Are you talking about canned coconut milk, or the kind that comes in the carton?
Hi, I am talking about the canned coconut milk, but from a carton will be find too 🙂
Love the look of these!! Can you please tell me if you can make a day or two ahead and just leave them in the freezer? Thanks
Hi Kara (great name btw 😉 You can make them a couple of days ahead or freeze them and take them out of the freezer 30 minutes before serving. If you freeze you can top them with fresh lime and lime zest right before serving. They are such a great dessert for the reason that you can make them in advance. 🙂
Hi, I was wondering if the coconut can be substituted for something else? I can’t have coconut anything but this looks so good 🙂
Oh thats a shame Sabina that you can’t have coconut. You could try a diary product if you can have dairy otherwise maybe make more cashew cream and fill it out that way. 🙂
Do you need to use liners in the muffin tin or will they pop out easy without them? Seems like the base might be pretty sticky?
Hi Sharron. With this recipe they do just pop out once they have set in the fridge or freezer. x
Can you substitute the cashews for something else – my son is anaphylactic to cashews
Hi Catherine. I am not sure what would work as well as cashews, maybe macadamia but they would need a really good soaking to make them soft & creamy. 🙂
I’ve done a few bases using pecan nuts instead of cashews 🙂
in order to make them vegan, what would I use instead of honey.?
Hi Jane. You could use coconut sugar or natural maple syrup. Enjoy 🙂 x
Hi Caralee
Can you make a larger cheesecake with your mini cheesecake recipes
Thanks Raelene
Yes absolutely. It works very well as a larger cake. 🙂
Your receipes are fantastic. Absolutely love everything I’ve made and these look great. Can you change out coconut milk with almond milk? Just curious. Thanks 🙂
Hi Ellis. Thanks for your kind message. You could substitute the coconut milk for almond milk but it may not be as think and creamy. Give it a go and see how it turns out. xx
I’ve made these before and love them! Do I have to soak of I use roasted cashews?
Hi Carrie. Yes you do have to soak them, but I can’t imagine that roasted cashews would work as well, they may not go as soft as you need them to.
Hi Carralee what can you use instead of almonds in the base?
Hi Tamara – You could use walnuts or cashews. Both of these options are great!
Made this tonight – delicious. Thank you
Hi,
It was my first attempt of making raw dessert. It came out too sour somehow ,but tasted delicious. I fixed the sourness by adding 85% dark chocolate ganache layer on Top.
Thank you for the recipe!
That is fab that you gave it a go. It is a different cake cooking experience. You can also add more honey or maple to sweeten it further. I am glad you enjoyed it.