Naual Hansen

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Raspberry lime cheesecake is easy-to-make cake with the refreshing taste of lime zest. It requires a high-speed food-processor for achieving a refined smooth texture of filling. Tasty blend of dates, cashews and almonds makes it healthy, rich in aminoacids, and very easy to digest. It is suitable for those who are strictly on a raw food diet and avoiding refined sugar. 

Sweetness of cake comes from natural sweeteners such as maple syrup and dates, and it can be easily adjusted to a more or less sweet taste just by adding some extra or less maple syrup and dates.

Pastel green colour is achieved by adding avocado and matcha powder, as well as fresh raspberry juice for the rose part of this raw vegan cheesecake. The cake has a mild creamy taste with an impactful hint of lime zest. 

This delightful cake is a great option for a healthy refreshing dessert at hot summer period, but not only then. Can be stored in the freezer for up to one week.




For the Base:
  • 130 gr dates;
  • 150 gr of almonds;
  • 1 tbsp. of cold water;
  • 2 tbsp. of raw dark cocoa powder.
Cake form: springform size 20 cm.
For the Filling :
  • 300 gr of soaked cashew nuts (soaked in water overnight);
  • 140 ml of maple syrup;
  • 1 can of cold full-fat coconut milk, only the creamy part (after removing coconut water);
  • 5 tbsp. of natural cold-pressed coconut oil.
For the colours of filling: 
  • For the green part: 1/2 of avocado, 1 teaspoon of matcha powder, lime zest of 1 large lime (or 2 small), all mashed together into green paste;
  • White part – this is the largest part that stays uncoloured;
  • For the rose part (rasperry juice):  a big handful of raspberries, freshly squeezed, drained and strained, with no leftover seeds.

Preparation time

2 hours and 20 min

Cooking time




For the cake base :
  • Put dates and almonds into a high-speed food-processor and pulse until it’s well chopped. Add water and cocoa powder and pulse until it becomes well incorporated, then press it gently into the cake form and let it sit in the freezer for 10 min.

For the filling:

  • Place cashew nuts, maple syrup, and coconut milk into a high-speed food-processor and blend it until it gets a smooth creamy texture. Add coconut oil, then pulse several times until oil is well incorporated.                                 

Dividing and colouring:

  • Separate one third of prepared cashew filling. This one third should be divided on two equal parts and  coloured afterwards – one part should be coloured with green paste, and the other with raspberry juice. The largest rest of filling stays uncoloured (white middle section of cake).
  • Start with colouring: add ” green ingredients” to the first third and mix well in the food-processor until it gets smooth texture. Take the cake out of the freezer and pour the green part over it, then return to the freezer. Let it sit for the next 30 minutes. 
  • After 30 minutes take the cake out and pour over white part, return to the freezer and let it sit for 30. min.
  • Add raspberry juice to the second third of filling and mix well in the food-processor to get a smooth consistency. Take the cake out of the freezer and pour rose part over it, return to the freezer for 30 min.
  • Garnish with pistachios, almond and dried fruits, or put some of filling into piping bags with cake nozzles and make small flowers (as in pictures).

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