Raw Macadamia and Lime Cheesecake

Dec 17, 2019



  • 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


  • 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)
  • 150g raw cashews*
  • 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


  • 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
  • Decoration
  • 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




  1. Grind all the base ingredients up together in a blender/food processer/thermomix until finely ground.
  2. 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.


  1. Blitz vanilla beans and lime zest.  Add cashews and grind down.  Add remaining ingredients and blend, scraping down as needed, until lovely and smooth.
  2. Pour filling into springform tin, spreading over the base. Place in freezer for at least half an hour.


  1. Mix together all ingredients for the topping until smooth.  Pour over filling and smooth with spatula.


  1. 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.
  2. 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.


Recipe from Quirky Cooking


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