Zesty Lemon and Lime Cheesecake

My rabbit food days are now officially over.

Who says that avoiding sugar, wheat and dairy needs to be a dreary, flavourless, unexciting experience? For many of us, one of the most difficult things about transforming your health is facing the reality that you’ll be leaving beloved junk or processed food behind. Cream filled desserts and sugar crammed treats are given their goodbyes, but are often sadly replaced by a tedious and tiresome lifestyle of spinach and lettuce munching.

If your lunch plate resembles the diet of Peter Rabbit, or your health journey is leaving your taste buds neglected and your tummy growling, something’s gotta give. In the world of gluten, sugar and dairy free foods, there are limitless possibilities to enjoy the most decadent, mouthwatering meals; all that is required is some thought and creativity and the ability to get a little wild with your mixing spoon.

I refuse to accept that desserts and treats have to fit into the “off limits” category. That’s why I’ve been discovering my magician skills in the kitchen lately, working to create this zesty lemon and lime cheesecake.  My goal? For sugar addicts and sweet toothed friends to now rejoice in a spectacularly sweet, creamy and dreamy cheesecake that will generate a tidal wave of joy in your tummy.

You don’t need to spend one more second of your time drooling over your friend’s dessert plate, or daydreaming about those shiny-packaged candies that scream out to you every time you hit the shops; the time has come to raise your standards to the wonderful ingredients around us and to make use of them.

What’s so heroic about this tantalizing treat, with its zingy flavour’s and velvety texture, is that after you’ve taken your first bite, you’ll simply turn up your nose on those sugar-filled sweets and run-of-the-mill chocolate bars that seem to stalk you every day.  It only takes a bite to succumb to this cheesecake’s cheeky charms.

Aside from the scrumptiously nutty base and the heavenly zestiness of the cheesecake filling, you’ll be blown away by the seriously supercharged ingredients; this ‘sweet treat’ is loaded with nutritional benefits. A delectable dessert that is healthy? I say yes!

So you may be wondering what the deal is?  A cheesecake with no cheese, no cake???

Being completely raw, means that every precious enzyme and nutrient is safe from any damage that heat may bring.  The beauty in raw dessert making is that there are endless opportunities to include different flavour combinations to appeal to your taste. Once you’ve given this recipe a go a few times, you can get experimental; adding more zing, or creatively transforming the ingredients to suit your senses. Think blueberries and lime.

The base is made from cashews and shredded coconut, a powerful pair, in the world of raw dessert making, due to their natural sweetness and nutritional profiles. Cashews are a much loved favourite of mine; packed with energy, antioxidants, minerals and vitamins that are essential for thriving health. Cashews are high in the important mineral magnesium.

Everyone knows that calcium is important for bone health, but magnesium is also of vital importance. Did you know that about two thirds of the magnesium in our body is found in our bones? Magnesium helps both with the physical structure of our bones, and the rest is accumulated on the outer surface of them, which is stored, and drawn upon as needed by the body.  Magnesium is also a wonderful calming mineral; studies show magnesium easing muscle cramps and spasms, lowering blood pressure, promoting normal sleep patterns and reducing the severity of asthma.

Coconut is another of my favourite ingredients. I use coconut and coconut oil in so many of my recipes, as it contains countless vital health benefits. Once labeled as a no-go by doctors, modern medical science is now confirming that coconut, either in the form of its beautiful oil, or the creamy flesh, has demonstrated the ability to improve digestion, improve the absorption of other nutrients including vitamins, minerals and amino acids, reduce inflammation, relieve the symptoms of chronic fatigue syndrome, improve calcium and magnesium absorption, support and aid immune system function, support thyroid function, as well as helping with a multitude of other fundamental processes.

Coconut oil contains lauric acid, which studies show to be a powerful antibacterial, antiviral and antifungal agent. Unrefined, organic cold-pressed or expeller-pressed coconut oil is the best, and is wonderful for cooking due to its high smoke point. To enjoy the host of benefits that coconut has to offer; try my exotic Quinoa and Vegetable Curry, warming Pumpkin and Coconut Soup, or these delectable Chocolate Chip Coconut Bars for another sweet, sugar free treat.

The good news is that you can now enjoy an indulgent food experience, minus the guilt and the dreaded tummy ache that follows when you devour those starchy, cream filled cakes.

Serve this zingy cheesecake to your friends and family and they won’t even know that they’re filling their body with goodness. Enjoy 🙂

Zesty Lemon and Lime Cheesecake


  • 125 gms cashew nuts
  • 1 cup shredded coconut (no additives)
  • ¼ tsp powdered stevia
  • 3 TBS lemon juice
  • 1 TBS melted coconut butter


  • 250 gms cashew nuts
  • ½ cup coconut butter
  • Zest of two limes
  • Juice of 2 limes and 2 lemons
  • 1 tsp vanilla extract
  • 1/4 tsp stevia
  • 3 TBS coconut milk
  • Firstly make the base, place nuts and coconut in blender until finely chopped
  • Stir in remaining ingredients- adding some filtered water if necessary
  • Mould into a dough and then press into a 20 cm spring-form cake tin
Cheesecake Base
  • Place in freezer
  • In a blender place all of the filling ingredients and blend until smooth
Pile on topping
  • Place the mixture into the base from freezer and smooth
  • Place in freezer or fridge until set
  • Top with shredded coconut to serve

For more gluten, wheat, dairy, yeast and sugar free recipes visit supercharged.wpengine.com

18 Responses to “Zesty Lemon and Lime Cheesecake”

  1. Brittany says:

    that looks so yummy!! But I cannot eat coconut milk as I have fructose malabsorption. Can you suggest a substitute?

  2. Katrin says:

    Hi Lee, is this recipe in your cookbook? I would like to purchase your book and this recipe would be a wonderful bonus. Thanks for letting me know. Katrin

  3. Helene says:

    Is the a more common and cheaper ingredient that can replace the coconut butter. Or can it be made at home from shredded coconut and coconut oil

  4. jillianmckee says:


    I have a quick question about your blog, do you think you could email me?


  5. Alice says:

    Hi Lee.. the only downside of all this healthy eating is the cost. Its not cheap to buy all these sort of ingredients and organic, especially when you are a student like I am 🙁 this does look great though

    • I actually get my nuts, coconut butter etc from a co-op or buy them in bulk so they are cheaper. I know it is tough being a student and trying to make ends meet though. I guess what is helpful is to try and buy in season, some places like food co-ops and markets are reasonably priced and if you can’t afford to eat organic then soaking the nuts will help to remove insecticides etc and make them easier to digest.

  6. Hello Lee
    Thanks for the Zesty Lemon and Lime Cheesecake recipe.
    I’ll create one for sure, my kids are gonna like it 🙂
    If you don’t mind, can you submit your Zesty Lemon and Lime Cheesecake photo in http://www.foodporn.net ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.

  7. Trish says:

    Hi Lee, how long would this recipe keep?

  8. Trish says:

    Hi again Lee, just wanted to say a HUGE THANK YOU for this recipe!! It really does taste like cheesecake!! I’ve been on a candida diet for a couple of months now it’s wonderful to be able to treat on something guilt-free.

    With coconut butter, what’s the best way to soften it so it’s easier to use? I keep mine in a glass jar – do you think it would be ok to “melt” it in hot water every time I need to use some and then let it solidify again?


  9. Gina Macdonald says:

    Hi there, this looks devine! I was wondering if you can’t eat cashew nuts are there any other nuts that you suggest could be used instead? I was hoping almonds might work (or perhaps just use almond meal?? Thanks so much 🙂

  10. Kate says:

    Hi Lee, I was wondering what brand of Stevia you use? Presuming it is pure Stevia and not a blend that includes Erythritol? I just purchased your beautiful new book and cannot wait to start the 4 week cleanse. Thank you x

    • lee says:

      I hope you enjoy the book. I use the Now stevia brand which doesn’t contain erythritol. You can find out more about it here supercharged.wpengine.com/shop

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