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  • YIELD: 6″ CAKE

A delightfully creamy vegan coconut lime cheesecake.

This recipe is free from gluten & grains, refined sugars, and added oils, and can easily be made raw.




  • 1 cup toasted coconut chips*
  • 3 soft medjool dates, pitted
  • 1 ½ tbsp coconut butter (manna), slightly warmed so that it’s softened**
  • 1 tbsp maple syrup
  • 1 tbsp water


  • 1 ½ cups raw cashews, pre-soaked and strained***
  • ½ cup coconut cream****
  • zest of 1 lime
  • ½ cup freshly squeezed lime juice
  • ½ cup maple syrup
  • ¼ tsp salt

Lime Layer:

  • ¼ tsp spirulina powder
  • ¼ tsp turmeric (spice)


1. Process all crust ingredients into a moist sticky crumble in a food processor. Transfer into a 6″ springform pan and press down firmly into a crust. Set aside.

2. Blend all filling ingredients into a completely smooth and creamy consistency in a power blender. Transfer half of this mixture into a pitcher of some kind and set aside.

3. Add the lime layer ingredients to the remaining mixture in the blender and blend to combine.

4. Pour some of the lime colored mixture into the center of the pan (about a quarter of it). Then pour about a third of the lighter mixture into the center of the lime mixture you just put in the pan (this will cause the lime mixture to spread out a bit towards the sides). Then pour more of the lime mixture into the center of the white layer you just poured (which will create something like a bullseye pattern), then repeat with the light mixture. Keep alternating until you run out of the two mixtures. Then tap the pan lightly on the counter to level out the mixture in the pan. Use a skewer or a small spoon to lightly swirl some patterns into the top of the cheesecake.

5. Freeze for 6 hours or overnight. Then thaw out slightly and enjoy! (Keep leftovers frozen).


*For the coconut chips, you’ll want to use ones that are as similar to these in texture and consistency (crisp, thick, and nicely toasted). They add a good dose of coconut flavor to this cake. I used these. You can usually find them at health food shops and the natural aisle of many grocery stores, or online (amazon or iherb etc.).  If you can’t find those, look for something similar, just keep in mind that if you’re using finer chips, for example, you might need to make a bit more of the crust as they’ll process into a finer consistency. For a raw version, there are similar coconut chips available that are raw. Alternatively, if you prefer, you can use almonds or other nuts / seeds of your choice.

**Can also use 1 tbsp coconut oil instead, if you prefer.

***To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.

****The firm white stuff from the top of a chilled can of full fat coconut milk. I used two 160 ml / 5.4 oz cans of the Thai Kitchen brand.


recipes from unconventional baker

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