Raw No Bake Lime Cheesecake

Raw No Bake Lime Cheesecake


Servings 12
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 1/2 cup Almonds
  • 2 tbsp Desiccated Coconut
  • 3/4 cups Medjool Dates
  • 1.5 Raw Cashew Nuts
  • 2 tbsp Coconut Oil
  • 1/2 cup Coconut Milk
  • 1/2 cup Lime Juice (fresh)
  • 1 tbsp Fresh Lime Zest
  • 2 tbsp Maple Syrup

Nutrition Information

Qty per
161g serve
Qty per
Energy 6892cal 4270cal
Protein 0.14g 0.08g
Fat (total) 149g 92g
 - saturated 32g 20g
Carbohydrate 8.2g 5.1g
 - sugars 1.76g 1.09g
Dietary Fibre 0.26g 0.16g
Sodium 15.8mg 9.8mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Raw No Bake Lime Cheesecake

This Raw No Bake Lime Cheesecake is also vegan.  Just remember that you have to soak the cashews either overnight or for eight hours first.  That’s the key with most great vegan or vegetarian recipes – they take a long time because many of the ingredients need to be soaked first.  This recipe was submitted by Cassey Butterfield (thanks Cassey) who has sent us a few dozen fantastic recipes in the past that always turn out totally delectable!

You can keep this Raw No Bake Lime Cheesecake in the freezer until thirty minutes before serving.  So it would be just lovely on a hot summer’s day – totally refreshing and delicious!

Raw No Bake Lime Cheesecake | Stay at Home


  1. Place the raw cashews into a jug and fill with fresh tap water.  Cover and soak overnight (or 8 hours)

  2. Remove the pips from the Medjool Dates and cut them into quarters.  Place the dates into a jug and fill with hot top water.  Allow to steep for 30 minutes before draining.

  3. Place the dates, almonds and desiccated coconut into the food processor and pulse until the mixture resembles a paste.

  4. Pour the mixture into a 8 inch Springform pan that has been lined with baking paper and greased well.  Press the mixture down with the bottom of a glass so that it is compacted and even. Place this base in the fridge to set.

  5. Next drain the cashews and rinse them well.  Place them into a food processor with the fresh lime juice and zest, the coconut oil, coconut milk and maple syrup.  Process until well combined and the mixture is light and creamy.

  6. Pour the cheesecake mixture over the base and freeze.

  7. To serve, remove from the freezer 30 minutes before, cut into slices and serve.

Recipe Hints and Tips:

  • The Raw No Bake Lime Cheesecake can remain in the freezer for up to eight weeks.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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