Raspberry, Lime and Coconut Cheesecake

Healthy Recipes - A bright and fresh tasting raspberry, lime and coconut allergy-friendly vegan cheesecake on a raw seed and cacao base.

You’ll Need:

For the base:

  • 1 cup dates
  • 1 cup sunflower seeds
  • 1/2 cup dessicated coconut
  • 1/2 cup cacao powder or substitute cocoa
  • 1/4 cup buckwheat groats
  • 1/4 cup coconut oil melted if solid
  • 1 tbsp chia seeds
  • 1 tbsp sesame seeds

For the topping:

  • 2 cans lite coconut cream (totalling 800ml)
  • 2 cups raspberries (I used frozen, there's no need to defrost)
  • Zest and juice of one lime (approximately 2 tbsp lime juice)
  • 1/4 cup maple syrup or sweetener of your choice
  • 3 1/2 tsp powdered agar
  • 2 tbsp coconut oil


  1. Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. Some of the buckwheat will remain whole, and that's fine, they provide a welcome crunch.
  2. Tip the mixture into a 22cm diameter non-stick springform cake tin. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the cheesecake out when it comes to serving time.
  3. Get full recipe==>>quitegoodfood.co.nz