This raw cashew and lime blender cheesecake will save Christmas

Sweet, satisfying AND healthy? This no-bake cheesecake ticks all the boxes, and is vegan and refined-sugar free. 

The versatility of the blender-based recipes and making foods that are quick – is a great way to be dynamic with the food that we are eating but also not compromise good nutrition.

I am the first one to put my hand up for something sweet, but it’s got to be healthy and this recipe ticks all the boxes!

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
  • ¼ cup honey or maple syrup
  • ½ vanilla bean
  • 3 cups mixed berries such as blueberries and raspberries


  1. Place macadamia nuts in a large bowl, and cover with cold water. Place cashews in a separate bowl, and cover with cold water. Soak the nuts for four hours, then rinse, drain, and set aside.
  2. Pulse macadamia nuts and dates in a blender (like the KitchenAid K400 Variable Speed Blender) to a sticky, crumb-like consistency.
  3. Sprinkle dried coconut on the bottom of an 8-inch pie pan. Press macadamia nut mixture onto coconut to make the crust.
  4. Place cashews, coconut oil, lime juice, honey/maple syrup and 6 tbsp of water in the bowl of the food processor.
  5. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth.
  6. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm.
  7. Remove from the freezer, slice while frozen, and transfer to a serving platter. Defrost in the fridge for 1 hour, or on a countertop for 30 minutes; top with berries, and serve.

Recipe courtesy of Zoe Bingley-Pullin for KitchenAid.