Lemon Lime Cheesecake with Raspberry Coulis

LL cheesecake
LL cheesecake

Whether you are new to the idea of raw & vegan “cheese” cakes or you have made many before this is one to try for sure!

This is a recipe I created for a dinner party after going to the local markets and stocking up on organic and local lemons and limes. It has a rich lemon/lime flavour, which can be adjusted depending on the amount of juice and zest added. The berry coulis is nice and tangy and gives the whole cake a sweeter flavour.



  • 2 cups raw almonds
  • ½ cup almond meal
  • 6 pitted dates soaked in boiling water for 5 mins
  • ½ cup water from soaking dates
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Zest of one lemon
  • ½ cup melted coconut oil


  • 3 cups of cashews soaked for at least 6 hours
  • Zest of one lemon
  • Zest of one lime
  • Juice of 3 lemons
  • Juice of 2 limes
  • ½ cup melted coconut oil
  • ½ cup rice malt syrup
  • ¾ cup coconut cream

Raspberry coulis:

  • 200g frozen raspberries
  • 1 tablespoon rice malt syrup
  • Juice of one lemon


1.Soak the cashews at least 6 hours before you want to start making the cake! I started soaking the nuts at about 10am and made the first two layers at about 4pm. I made the final layer at about 7pm and it was ready to serve and eat at 9pm.

Base: blend it all together, keep checking to make sure the mix is the right consistency. It will become like a giant bliss ball! Spoon it into a greased (use coconut oil) tray, press it down firmly and set in the freezer.

Filling: blend all the ingredients together for about 5 minutes and continue scraping down the sides. Once it is silky smooth pour it out over the base and put in the freezer to set for a couple of hours.

Raspberry topping: I used a thermo-mix for this step, however, it would work by gently heating all the ingredients in a small pot and then blending it. Wait for it to cool before you pour it over the top after the middle has completely set (is firm to touch) and then set in the freezer.


Once all layers are set in the freezer, serve and enjoy!

It can then be stored in the freezer for a couple of weeks or keep it in the fridge to keep eating it!

- Peta xx