Raw & Zesty Coconut Cheesecake

Raw Cheesecake made with Zesty Lemon and Coconut If everyone who gets weak at the knees for cheesecake just raise your hand?  As presumed, I see my hand and many others rise for the classic treasure.

Sadly, our humbled friend the cheesecake can be fraught with high fructose corn syrup (HFCS), emulsifiers (lecithin) and gums. Not to mention the unnecessary amount of weight these ingredients will put on our waistlines and the cravings you are left with after your bodies receptors are wired on sugar and searching for more.

So I whipped up a health alternative, inspired by Made by Margie‘s fig and coconut cheesecake bars, but less likely to fuel a FODMAP induced stomach ache, just from a few ingredient swaps.

The ingredients in this cheesecake are so lush…

Coconut Oil is rich in caprylic acid, a fatty acid known for its anti-fungal properties. Coconut oil is also wonderful for satiating cravings and hunger, meaning you feel fuller for longer.

The juice of half a lemon picked from a family members garden, provides the zing this cheesecake needs as well as assisting our organs through the process of detoxification.

Almonds provide a hit of healthy fats and the vitamins E  and K responsible for the skins regeneration process, elasticity and circulation. Remember, we need healthy fats, so never shy away from them!

The tweaked recipe was filling, delivering a beautiful balance between the sweetness of the medjool dates and the creaminess of the coconut milk. The touch of lemon juice bound it all together perfectly.

Makes 6 large servings (3cm x 3cm) or 12 small servings (3cm x 1.5cm)

** Note the smaller serving is appropriate for those suffering from FODMAP sensitivity given the quantity of fibrous almonds used and the fructose content of the medjool dates.


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  • 1/2 Cup Roasted Almonds (Activated)
  • 1/2 Cup Medjool Dates
  • 1/2 tsp Pink Himalayan Salt (Sea Salt as an alternative)


  • 3/4 Cup Blanched Almonds (Activated) or Cashews if you don’t have FODMAP sensitivities
  • 1/4 Cup Full Fat Coconut Milk
  • 1/4 Cup Coconut Oil melted
  • 1/4 Cup Rice Malt Syrup
  • 1/2 a Lemon juiced
  • 1 tsp Vanilla Essence
  • Fruit of choice for topping

How to

  1. A few hours before you plan to make this recipe, soak your blanched almonds or cashews in a bowl of hot water. Room temperature water can be used but this will take 4-6 hours instead of 1-2.
  2. Line a small cake tin (I used a plastic storage container) with glad wrap. You want to ensure there is enough plastic wrap overhanging the sides to a) cover the cheesecake during the freezing process and b) to help you heave that baby out of it’s container when you want to tuck in)
  3. In a blender (I use my Thermomix) combine the roasted almonds and medjool dates blending until a loose dough forms. Ideally the mixture should easily binds together if you pinch a bit between your fingers. If your dough isn’t sticky enough add another date or two.IMG_0995 copy
  4. Once the dough is formed, scoop it into your cake tin/plastic container and press it firmly into place to create a flat base for the cheesecake filling. 
  5. Now for the filling! Drain the water off the almonds/cashews and pop in your blender along with the coconut milk, coconut oil, rice malt syrup, lemon juice and vanilla essence and blend until it forms a smooth, creamy texture.
    **Note it took many scrapings of the Thermomix and re-blending to get the desired consistency I was after. Just keep scraping down the sides of the bowl and blending – you will get there. Ultimately a food processor with a smaller bowl would work better. IMG_0998 copy
  6. Pour the filling on top of the base and top with your fruit of choice or any other topping you desire. I tried mine without the fruit topping and I loved it!
  7. Cover with the excess cling wrap and place in the freezer.
  8. Let defrost for 10 or so minutes and snack away! It still tastes delicious frozen!

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Such a wonderful treat to welcome the warm weather! 


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