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When thinking about a summer dessert, my tangy raw cashew and lime cheesecake instantly springs to mind. Unlike traditional cheesecakes, this recipe uses macadamia and cashews nuts as the main component of the cake. Both of which offer much nutrition including:

Macadamia nuts: good source of monounsaturated fats (healthy fats), magnesium, potassium, copper, iron, vitamin B3 & B1, phosphorus, zinc and vitamin E.

Cashew nuts: also a good source of monounsaturated fats, copper, magnesium, potassium, iron, zinc, biotin and also protein.

This recipe can be made into a single large cheesecake or several smaller cheesecakes, depending on your preference. The high fat content means you will feel satisfied by just a small amount so keep this in mind when serving the cheesecake.

Next time you are hosting a dinner party, afternoon tea or simply looking to satisfy your sweet tooth, I recommend trying my raw cashew and lime cheesecake – you won’t be disappointed!

Raw Cashew and Lime Cheesecake

Serves: 8-12
Pre: 10 minutes (4 hours soaking)
Cooking: 180 minutes

2 cups macadamia nuts
1 ½ cups cashews
½ cup dates, pitted
¼ cup dried coconut
6 tbsp. coconut oil
¼ cup lime juice (fresh)
¼ cup honey or maple syrup
½ vanilla bean
3 cups mixed berries such as blueberries and raspberries


Place macadamia nuts in a large bowl, and cover with cold water. Place cashews in a separate bowl, and cover with cold water. Soak nuts for 4 hours, then rinse, drain, and set aside.

Pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of an 8-inch pie pan. Press macadamia nut mixture onto coconut to make a crust.

Place cashews, coconut oil, lime juice, honey/maple syrup and 6 tbsp. water in the bowl of a food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth.

Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in the fridge for 1 hour, or on the countertop 30 minutes; top with berries; and serve.