Raw Lime & Coconut Mini Cheesecakes

Raw Lime & Coconut Mini Cheesecakes | Nadia Felsch
Raw Lime & Coconut Mini Cheesecakes | Nadia Felsch

Raw Lime & Coconut Mini Cheesecakes | Nadia Felsch

Raw Lime & Coconut Mini Cheesecakes
Prep time
Cook time
Total time
yield: 17
  • ½ cup Medjool dates
  • ½ cup raw pecans
  • ½ teaspoon salt
  • 1.5 cups raw cashews, soaked
    overnight and drained
  • ½ cup dessicated coconut
  • 2 teaspoons grated lime zest
  • ⅓ cup fresh lime juice
  • 2 tablespoons rice malt syrup
  • ½ teaspoon vanilla powder/1 teaspoon vanilla extract
  • Fresh lime zest and pieces to garnish
  1. Pit dates
  2. Blend all base ingredients in a food processor until combined though still chunky
  3. Spoon mixture into mini silicone muffin moulds
  4. Tightly pack into bases and freeze while you make the filling
  5. Combine all filling ingredients into a clean food processor
  6. Process until well combined and smooth
  7. Take moulds out of freezer and spoon filling onto base to the top
  8. Set moulds in the freezer for 2 hours and thaw slightly to serve
A raw dessert without a long list of ingredients and just as good for your own consumption as for when you’re looking to impress.

You’ll need roughly 2 ½ large limes for this recipe.
Almonds and walnuts work for the base also.
Soak your cashews overnight and be ready to go!

Keep these as mini cheesecakes for easy portion control and transport.
Or use the recipe to make a larger celebration cake when the occasion calls.

Can be kept in the fridge in an airtight container for one week and in the freezer for 3 months.

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