Raw Lime Cheesecake

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.

5.0 from 1 reviews
Raw Lime Cheesecake
Caralee Fontenele: 
Serves: 8
  • 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
  1. Put all of the base ingredients in the food processor & blitz until it is fine and sticky.
  2. 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.
  3. Place the base in the freezer to set while you make the topping.
  4. To make the topping place the cashew nuts in the food processor & process until you make cashew butter.
  5. Add all of the other ingredients & whiz for a further minute.
  6. Spoon the topping onto the base mixture & put back in the freezer to set for up to an hour.
  7. About 15 minutes before you are ready to serve the desserts take out of the freezer to let thaw a little.
  8. Garnish with coconut flakes and crushed pistachios or simple with a slices of lime and a dusting of lime zest.
  9. This dessert can stay in the freezer for a long time and still come out lovely.

5.0 from 1 reviews

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.

comments +

  1. Forestwoodfolkart

    March 16th, 2014 at 11:51 am

    This looks so nice and I like that there is almonds in it and it is 100 % natural.

  2. Rene

    March 18th, 2014 at 1:37 pm

    Raw or roasted cashew nuts?

  3. Caralee Caldwell

    March 18th, 2014 at 10:26 pm

    Raw cashews. Sorry I should have specified. I will update it now. Thanks πŸ™‚

  4. fromliljskitchen

    March 25th, 2014 at 4:06 pm

    whoa, these look fantastic!

  5. Raw Raspberry Cheesecake | Real Food Pledge

    April 6th, 2014 at 3:36 am

    […] made a lime version of this recipe a few weeks back which you can find here, so I thought I would try the same concept using different flavours & it works very well & […]

  6. Vivian

    July 3rd, 2014 at 1:44 am

    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 πŸ™ Can I make it without one? Maybe buy cashew butter? Thanks in advance!

  7. Caralee

    July 3rd, 2014 at 4:24 am

    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. πŸ™‚

  8. Tani

    July 19th, 2014 at 4:04 pm

    I made a mess of the kitchen – sticky mess – and it was so delicious! Thank you for the delicious recipe.

  9. Caralee

    July 20th, 2014 at 7:28 am

    Hi Tani. Thanks for stopping by πŸ™‚ 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!

  10. Lisa

    August 8th, 2014 at 7:36 pm

    Do you need to soak the cashew and almond nuts, if yes, how long?

  11. Caralee

    August 13th, 2014 at 5:44 am

    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 πŸ™‚

  12. Lianne

    May 4th, 2015 at 9:46 pm

    Soaked the cashews in what? Water? I sound dumb but I never bake

  13. Caralee

    May 5th, 2015 at 12:36 am

    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 πŸ™‚ x

  14. Leah

    September 17th, 2014 at 5:21 am

    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

  15. Caralee

    September 19th, 2014 at 2:12 am

    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. πŸ™‚

  16. Rusty

    September 18th, 2014 at 6:49 pm

    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.

  17. Caralee

    September 19th, 2014 at 2:10 am

    Thanks for stopping by Rusty πŸ™‚ I am glad that you enjoyed it.

  18. Kristine

    January 9th, 2015 at 4:05 pm

    Ok, I’m already a big fan just from the picture! These are so going on the must-make list!

  19. alena

    February 14th, 2015 at 4:30 am

    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..

  20. Caralee

    February 16th, 2015 at 1:52 am

    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.

  21. Erin

    March 27th, 2015 at 5:13 pm

    I have a question. Are you talking about canned coconut milk, or the kind that comes in the carton?

  22. Caralee

    March 28th, 2015 at 5:28 am

    Hi, I am talking about the canned coconut milk, but from a carton will be find too πŸ™‚

  23. Kara

    April 12th, 2015 at 9:33 pm

    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

  24. Caralee

    April 13th, 2015 at 1:16 am

    Hi Kara (great name btw πŸ˜‰ 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. πŸ™‚

  25. Sabina

    May 5th, 2015 at 2:44 am

    Hi, I was wondering if the coconut can be substituted for something else? I can’t have coconut anything but this looks so good πŸ™‚

  26. Caralee

    May 6th, 2015 at 1:54 am

    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. πŸ™‚

  27. Shannon

    May 7th, 2015 at 2:45 pm

    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?

  28. Caralee

    May 8th, 2015 at 1:29 am

    Hi Sharron. With this recipe they do just pop out once they have set in the fridge or freezer. x

  29. Catherine

    June 8th, 2015 at 8:56 am

    Can you substitute the cashews for something else – my son is anaphylactic to cashews

  30. Caralee

    June 9th, 2015 at 9:03 am

    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. πŸ™‚

  31. Bekz

    February 2nd, 2017 at 8:06 pm

    I’ve done a few bases using pecan nuts instead of cashews πŸ™‚

  32. Jane

    June 27th, 2015 at 2:52 am

    in order to make them vegan, what would I use instead of honey.?

  33. Caralee

    June 27th, 2015 at 6:31 pm

    Hi Jane. You could use coconut sugar or natural maple syrup. Enjoy πŸ™‚ x

  34. Video: Raw Lime Cheese Cakes

    July 17th, 2015 at 11:44 am

    […] For the print version of the recipe click here. […]

  35. Raelene Marshall

    September 13th, 2015 at 9:34 am

    Hi Caralee
    Can you make a larger cheesecake with your mini cheesecake recipes
    Thanks Raelene

  36. Caralee

    September 14th, 2015 at 11:02 am

    Yes absolutely. It works very well as a larger cake. πŸ™‚

  37. Eilis Galuszewski

    August 2nd, 2016 at 8:09 pm

    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 πŸ™‚

  38. Caralee

    August 8th, 2016 at 10:16 am

    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

  39. Carrie

    May 15th, 2017 at 6:32 am

    I’ve made these before and love them! Do I have to soak of I use roasted cashews?

  40. Caralee

    May 26th, 2017 at 2:39 pm

    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.

  41. tamara breadon

    October 17th, 2019 at 4:50 pm

    Hi Carralee what can you use instead of almonds in the base?

  42. Caralee

    November 6th, 2019 at 12:49 pm

    Hi Tamara – You could use walnuts or cashews. Both of these options are great!

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