Recipe: Raw Lemon & Coconut Cheesecake

When life serves you lemons.......... make cheesecake. This tastes as good as it looks we promise.

Meal Type: Dessert
Recipe Type: -
Serves: 6
Prep time: 00:30
Cook time: -



1/2 cup desiccated coconut
1/2 cup raw brazil nuts
pinch pink Himalayan salt
5 medjool dates, pitted
zest of 1 organic lemon (see note above)
1 Tbsp coconut oil, gently melted (see note below)

Lemon Coconut Filling

1 cup cashews, soaked 
2 lemons, juiced (plus zest of 1)
1/4 cup drinking coconut milk (or nut milk of choice)
1/3 cup pure maple syrup (can be substituted for raw honey)
pinch himalayan pink salt
1/4 cup coconut oil,  gently melted 
1 Tbsp cacao butter, gently melted


Start by soaking the cashew nuts, place them in a bowl, cover with filtered water and leave to stand for 4 hours. Drain off the water and rinse the cashews well.

Line a 10cm x 25cm loaf tin (or tin of your choice) with a double layer of cling film and set aside.

To make the base, gently melt the coconut oil first.  Place the desiccated coconut, brazil nuts and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (ensuring you have removed the pitts!) and blend until well combined. Add the lemon zest now if you are using. Lastly add the melted coconut oil while the motor is running. Press the base mixture evenly into the prepared tin, then place in the fridge to set.

To make the lemon coconut filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). Place the soaked and drained cashews into a high speed blender along with the lemon juice, zest (if using), coconut milk, pure maple syrup and sea salt, and blend until smooth.

Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth lemon cream. Pour the lemon coconut filling onto the prepared base, smooth with a spatula and place in the freezer to set for a minimum of 1 hour.

Transfer the lemon coconut cheesecake to the fridge a few hours before you want to serve it. To serve lift the cheesecake out of the tin using the cling film, place on a chopping board and peel back the cling film. Cut into slices, place on serving plates and decorate with freeze dried berries of your choice. Once defrosted the raw cheesecake will keep covered in the fridge for up to 5 days.