Raspberry, lime and coconut cheesecake slice



If there is one combination I love its coconut and lime. Add summer raspberries into the mix and you have summer on a plate. This recipe is great because it looks a bit complicated and time consuming but really its super easy, all you need is a food processor or high speed blender.



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Nutrition: this cheesecake is dairy and gluten free (so good for those with allergies or intolerances).

Raspberry, lime and coconut frozen cheesecake slice
Prep time
Total time
Recipe type: Dessert
Serves: 6-8 serves
  • For the base:
  • ¼ cup raw almonds
  • ¼ cup shredded coconut
  • ¼ cup sunflower seeds
  • 5-6 fresh dates, pitted
  • Filing:
  • 1¼ cups raw cashews soaked for 3 hours or overnight
  • ⅓ cup sweetener of choice (honey, maple syrup, agave, raw sugar, coconut sugar or rice malt)
  • Zest and juice of 2 small limes (or 1 large)
  • ½ cup coconut milk
  • 3 tbsp melted coconut oil
  • ½ cup frozen raspberries
  • extra raspberries and flaked coconut, to decorate
  1. For the base: process all ingredients in a food processor until it sticks together when you pinch a bit between your fingers.
  2. Press into a loaf pan lined with baking paper. Refrigerate while you make the filling
  3. Filling:
  4. In a food processor process all ingredients except for the raspberries until really smooth and creamy.
  5. Spoon half of this over your base and freeze.
  6. With the remaining half of the filling, add the raspberries and process until smooth. Spread this over your first layer and decorate with extra berries and coconut.
  7. Freeze again.
  8. When ready to serve, remove from the freezer at least 5 mins before serving.
When you are making the filling feel free to add a little extra sweetener or lime depending on your tastes.


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