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This raw cheesecake is rich and decadent, yet refreshing at the same time! The tart lemon and lime flavors cut through the richness of the cashews and coconut. This is definitely a dessert to show off to all your friends!

Raw Lemon Lime Cheesecake [Vegan, Gluten-Free]

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For the Base:

  • 1/2 cup almonds
  • 4 Medjool dates
  • 1 teaspoon coconut oil
  • Pinch Himalayan salt

For the Cashew Cream:

  • 1 cup raw cashews, soaked in water overnight
  • 2 tablespoons agave nectar
  • Juice of 1/2 lemon
  • Juice of 1 1/2 limes
  • 1/3 cup coconut cream
  • 3 teaspoons coconut oil, melted
  • Pinch Himalayan salt
  • Zest of 1 lime (3/4 in the cream plus 1/4 on top)


  1. In a food processor, add the almonds. Pulse until they've broken down a bit. Then add the remaining base ingredients and blend until the almonds are quite fine and everything begins to stick together.
  2. Line your mini spring form cake tin with some baking paper. I used a 4-inch mini spring form pan. Grease with coconut oil.
  3. Add the base mixture to the tin and press firmly down, until the mixture is evenly spread. Place in the fridge while you make the cashew cream.
  4. In the food processor, add the soaked cashew nuts, agave, lemon and lime juice, and coconut oil. Blend until all begins to come together. Slowly add the coconut cream until you reach a smooth consistency. Add the salt and lime zest and blend. The cream should be smooth and quite thick.
  5. When you're happy with the consistency of the cream, pour on top of the base layer, in the cake tin. Sprinkle on the lime zest and let it set overnight in the fridge.

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Nutritional Information

Total Calories: 1650 | Total Carbs: 136 g | Total Fat: 114 g | Total Protein: 37 g | Total Sodium: 880 g | Total Sugar: 92 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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