Foods For Health,  Snacks

RAW Lemon Lime Cheesecake- YUM!!

Now I do enjoy the very occasional cheesecake….but I’ve never made one. I always thought they were too delicate for me to try.

But then I came across this recipe from Perth girl Cat Cannizzaro, & I just had to try it! Now I didn’t have the right cake tin….but found my silicone muffin tins provided very cute individual desserts.



  • 440g cashews
  • coconut oil for greasing
  • 210ml lemon juice
  • 210ml lime juice
  • 1 tsp  natural  vanilla extract
  • 1/2tsp sea salt
  • 350g honey
  • 1 tsp lemon zest
  • 1tsp lime zest
  • 270ml coconut oil, melted
  • zest & segments of limes to garnish


  • 160g almonds
  • 90g desiccated coconut
  • 6 medjool dates, pitted
  • pinch of Himalayan salt
  • 1/4tsp natural vanilla extract


  1. Soak cashews for 4hrs, then give a good rinse
  2. Grease the base of  tins with coconut oil & line with baking paper
  3. To make the base, process the almonds & coconut in a food processor until all broken up to a crumb consistency.
  4. Add dates, salt & vanilla extract & pulse until the mixture comes together.
  5. Press the mixture into the cake tins & evenly into the base. Refrigerate for at least an hour.
  6. Process the cashews, lemon & lime juice, vanilla & salt in food processor until thick & hard to mix. Give a stir using spatula, then add in honey – pulsing to combine. Add lemon & lime zest & pulse again to combine.
  7. Pour in the coconut oil & process until smooth & creamy. Pour mixture over the base & remove air bubbles by tapping the tin on the table.
  8. Place in freezer for 2-4hrs, or until firm.
  9. Remove the cheesecake from the tin while frozen & transfer to serving platter. Place in fridge for about 2hrs. When ready to serve, decorate with lime zest & segments.

Makes 12-15 muffin size, or x1 large cheesecake.

Seriously tasty – I love them….occasionally!!

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