Lime, Pistachio, Coconut Cashew Cheesecake

Photography, Natasha Nicholson

Recipe & Food Styling, Carol Dudar

Cheesecake base:

1 cup (250ml) medjool dates; pitted and halved

1/2 cup (125ml) desiccated coconut

1/2 cup (125ml) raw almonds

1/2 cup (125ml) roasted and unsalted pistachos, shelled

3 tbsp (45ml) coconut oil, melted

grated zest of 1 lime (@1tbsp (15ml)

1/2 tsp (2.5ml) ground cinnamon

1/4 tsp (1ml) sea salt

Cheesecake Filling:

2 cups (500ml) cashews, soaked overnight

1/4 cup (50ml) coconut oil, melted

1 cup (250ml) can of coconut cream

1 1/2 cups (375ml) desiccated coconut

grated zest of 1 lemon (@1 tbsp (15ml)

grated zest of 1 lime (@1tbsp (15ml)

2 medium limes, juiced (@4 tbsp (60ml)

1 tsp (5ml) vanilla extract


1/4 cup (50ml) maple syrup

toasted coconut chips

1/2 cup (125ml) chopped toasted pistachios

thin lime slices lime zest


Line a 9”x 5” loaf pan with parchment paper. Leave enough length of parchment paper to be able to have as handles to pull out the cheesecake after chilled/finished. Use the food processor to mix the base ingredients until very fine and holds together. Press the base mixture into the loaf pan and freeze for an hour. Use the food processor to blend the filling ingredients together until smooth. Pour the filling over the base and smooth the top surface. Put back in the freezer and freeze for at least 4 hours or overnight.

Remove from pan and place on serving dish. Garnish with the lime slices, coconut chips, chopped pistachios, and lime zest. Drizzle maple syrup over top. Cut into slices and serve

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