The inspiration for this zesty raw lemon & coconut cheesecake came from one of my favourite organic, raw food eatery’s called Greenleaf Organics. Their version was almost like a lemon custard slice. The lemon filling had an amazing consistency which (after failing to replicate it with my usual ingredients) must have been achieved with a gelling agent like Irish moss. Although my version doesn’t contain Irish moss or have quite have the same custard-like quality, it’s still beautiful in it’s own right. It has a very delicate, light texture, with a fresh lemon flavour, which is quite different to the usual heavier style raw “cheesecake”.


  1. 1/2 cup desiccated coconut
  2. 1/2 cup raw brazil nuts
  3. pinch pink Himalayan salt
  4. 5 medjool dates, pitted
  5. zest of 1 organic lemon (see note above)
  6. 1 Tbsp coconut oil, gently melted (see note below)

Lemon Coconut Filling

  1. 1 cup cashew, soaked (see note below)
  2. 2 organic lemons, juiced (plus zest of 1)
  3. 1/4 cup drinking coconut milk (or nut milk of choice)
  4. 1/3 cup pure maple syrup, rice syrup or raw honey
  5. pinch himalayan pink salt
  6. 1/4 cup coconut oil,  gently melted (see note below)
  7. 1 Tbsp cacao butter, gently melted (see note below)


  • 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 by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). 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 (e.g. Vitamix/Blendtec) along with the lemon juice, zest (if using), coconut milk, pure maple syrup and sea salt, and blend until smooth.