Lemon and Lime Raw Cheesecake



  • 1 cup almonds (activated if possible)
  • 2 fresh dates pitted
  • 1 tablespoon coconut oil melted


  • 2 cups cashews
  • 1 cup coconut cream
  • ¼ teaspoon vanilla powder
  • 2 tablespoons honey Juice
  • zest of 1.5 lemons
  • Juice and zest of 1.5 limes


  1. Process the base layer ingredients in a food processor until well combined. It is easier to start with the brazil nuts and process until fine, then add dates and coconut oil slowly until the mixture sticks together.
  2. Press the mixture into an 18 hole silicone muffin tray or 1 large cheesecake tin and place in the freezer to set.
  3. Process the lemon and lime filling ingredients in your food processor until smooth. This may take a while, depending on the strength of your processor.
  4. Stop every few minutes to scrape down the sides.
  5. Once smooth, pour the mixture onto the base layer and place in the fridge to set overnight.

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