Dessert, Paleo, Raw, Recipes

raw coconut, lime and strawberry cheesecake


Fancy a tropical holiday in your mouth? Something about the combination of coconut with lime and strawberries just transports me to an island getaway, and this recipe does just that.

I’m not normally a cheesecake person (chocolate all the way) but ever since I came across Julia and Libby’s Raw Lime and Cashew Cheesecake (no cream cheese, no sugar, no crushed biscuits – hooray!) I’ve been inspired to make it.

Being so time poor I thought it would take massive effort to make them, but it took me less than an hour to put together as I slightly modified their recipe by simplifying it and swapping out a few ingredients and measurements to suit my taste.

I often have to remind myself that treats are a ‘sometimes food’, and although this recipe is gluten-free, wheat-free, dairy-free and free of refined sugars, it’s still high in fructose from the dates and high in calories from the nuts and coconut cream and coconut oil. A small slice goes a long way. Be warned though, this is one seriously addictive no-bake dessert! Bonus: this recipe is also great for those who aren’t raw food enthusiasts.

Makes: 1 medium cheesecake

Prep time: 50 minutes + 4 hours soaking time



1 tbsp coconut oil
1/2 cup walnuts
1/2 cup cashews
3/4 cups pitted Medjool dates
1/3 cup shredded coconut


1 tbsp coconut oil
1 cup cashews (soaked for a minimum of four hours, though overnight is preferred)
1/2 can of coconut cream
Juice of 1 lime, plus zest
4 pitted Medjool dates
1 tsp vanilla extract
1 handful of strawberries





1. Soak cashews in cold water for four hours (or overnight if you have more time for a silkier filling texture).
2. Soak the pitted dates and walnuts 20 minutes before using.
3. Mix all the base ingredients in a blender or food processor until it resembles crunchy-like crumbs.
4. Press the mixture into the cheesecake tin.
5. Put the base into the freezer.
6. Put all the filling ingredients in a blender or food processor until thick and creamy, almost yoghurt-like in consistency.
7. Take the base out of the freezer and pour the filling mixture on top, spreading it evenly.
8. Store in the freezer for four hours before serving.



P.S. If you like this recipe, you might also like to try my Raw Zesty Lemon Cheesecake.


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