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Lime Cheesecake, Coconut Pistachio Crust and Mango Coulis

By 23/06/2017October 19th, 20184 Comments

You may have noticed that I’ve been posting a fair few cheesecake recipes as of late. Well, each time I teach my Raw Cakes Class I feel inspired to try something new and different afterwards and this is the latest batch of inspiration.

The flavour inspiration came from a desire to use mango and lime and a good ole flick through The Flavour Bible, which brought about the use of pistachio and matcha (although, I knew I’d use matcha as the colourant, I didn’t know that it pairs well with lime and mango too… bonus feature!) and so it came together ; Lime Cheesecake, Coconut Pistachio Crust and Mango Coulis.

Fermented Cashew Cheese

250g (1 ¾ cups ) cashews, soaked
1 tsp probiotic powder
100g ( ½ cup ) water to blend


  • Blend the cashews with the probiotic powder just enough water to create a thick mixture
  • Transfer to a mixing bowl, cover with cling film, pierce a few holes in the cling film and pop in a warm space for 12-20 hours.
  • The mixture should be aerated and slightly sour smelling when you check on it.
  • Either use it straight away or store in an airtight container in the fridge for up to 1 week before using.

Lime Cheesecake

100g ( ½ cup ) xylitol
45g ( 3 tbsp ) lime juice
1-2 tsp matcha tea powder ( the brightest you can find, it’s usually the more expensive brands )
1 tbsp lime zest
100g ( ½ cup ) coconut oil, melted
5 drops lime medicine flower extract ( optional )
3 drops vanilla medicine flower extract or vanilla extract ( optional )


  • Combine all ingredients in a food processor and blix. 

It’s best that the cashew cheese is at room temperature before doing this, otherwise the oil and butter will seize when you add it to the cold cheese.
 If this happens, simply allow it to blend in the food processor until it warms enough that the mixture goes smooth and runny.
  • Once the mix is ready pour it into your prepared crust. Tap the tin against the worktop to settle the mix and release air bubbles.
  • Pop in the freezer 20 – 30 mins or until firm to the touch.

Coconut Pistachio Crust

150g ( 1 ½ cups ) desiccated coconut
50g ( ⅓ cup ) pistachio nuts
30g ( 2 tbsp ) honey or maple syrup
2 tsp lime zest
15g ( 1 tbsp ) lime juice
Pinch salt

30g ( 2 tbsp ) coconut oil, melted


  • In a food processor, pulse the first set of ingredients until the pistachios are a rough texture. We don’t want to break them down into a fine meal, leave some texture.
  • Add the coconut oil and pulse just to combine, about 5 seconds.
  • Line a baking tin with cling film and press the crust into the tin, bringing it up the sides of the tin. This is the tin I used.
  • Pop in the freezer while you make the filling and glaze.

Mango Glaze

100g ( 1 cup ) dried mango
2 tbsp honey or maple syrup
2 tsp lime juice
30g ( 2 tbsp ) coconut oil, melted


  • Soak the mango in enough water to cover for 4 – 8 hours.
  • Sieve the water from the mango. Reserve the soaking liquid to use in smoothies or drink as is.
  • In a Vitamix, blend all ingredients using a tamper stick until smooth.
  • Transfer to a piping bag or zip bag and, once cheesecake is ready, cut the tip off and pipe on top if the cheesecake.
  • Use an offset spatula to evenly spread the glaze on top. You can also try warming it under hot water, wipe dry and then smooth the surface.
  • Pop back in the freezer to set about 20 mins or so.
  • Store in an airtight container in the freezer for several months, taw for 10-15 mins before wanting to eat.

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