Raw Macadamia Lime Cheesecake

raw macadamia lime cheesecake

This mouth watering raw macadamia lime cheesecake is a must have dessert for a special occasion.

If you want to impress your friends and family with some amazingly delicious and guilt free raw food then can I suggest you start with this.

I came across this recipe when browsing through a great blog called Quirky Cooking.

There are some awesome healthy whole food recipes that will definitely help you flourish.

Raw Macadamia Lime ‘Cheesecake’

(Makes one 20cm cheesecake)

Recipe by Jo Whitten from Quirky Cooking (quirkycooking.blogspot.com.au)


Grind all the base ingredients up together in the Thermomix on speed 9 for 20 seconds, or until finely ground.

  • 130g raw macadamia nuts (either unsoaked, or soaked and dehydrated)
  • 70g organic shredded or flaked coconut (additive free)
  • 8 fresh dates (eg. Medjool), pitted
  • a pinch of fine Himalayan salt

Grease the inside of a 20cm springform cake tin with coconut oil. Press the base mixture firmly into the base of the tin, and up the sides if you like. Set aside.


Blitz vanilla beans and lime zest on speed 10 for 10 seconds

  • 2 vanilla beans, snipped into 4 pieces (can use 1 bean in a pinch)
  • zest from 2 limes (just peel off with a sharp potato peeler)

Add cashews and grind on speed 10 for 8 seconds.

  • 150g raw cashews*

Add remaining ingredients and blend on speed 9 for 1 minute, scraping down as needed, until lovely and smooth.

  • flesh of 1 lime
  • 320g fresh avocados (or frozen, cut in 1-2cm cubes)
  • 100g pure maple syrup
  • 55g coconut oil
  • a pinch of fine Himalayan salt

Pour filling into spring form tin, spreading over the base. Place in freezer for at least half an hour.

If using soaked raw cashews, only soak for up to 6 hours, drain well and pat dry with tea towel, then mix with the other ingredients (lime, avocado, etc) all at once, blending until smooth.


Mix together until smooth on speed 9:

  • 150g raw macadamias (soaked for a few hours, then drained and dried off a bit)
  • 150g Ayam coconut cream (or other thick coconut cream)
  • 1 tsp vanilla extract or vanilla bean paste
  • juice of 1 lime
  • 30g pure maple syrup

Pour over filling and smooth with spatula.


While topping is still soft, before freezing, add extra macadamia nuts and lime zest for decoration, sprinkling first the nuts, then the zest, around the edge of the cheesecake. (See photos)

  • a good sized handful of macadamia nuts, roughly chopped (if you haven’t bought them already in pieces)
  • zest of one lime, grated with a zester

Place the finished cheesecake, covered with a plastic bag, in the freezer and leave it alone for at least 2 hours, preferably more. It’s best eaten semi-frozen. It will last for weeks in the freezer… but we all know that’s not going to happen. 😉


Click here to download a PDF of the recipe

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