Raw Passionfruit, Lime and Lemon Cheesecake

Creamy, Zingy, Zesty and absolutely delicious. This cheesecake will delight your tastebuds, and will impress even the fussiest of guests! 

You all know I have a huge love for Chocolate. But my second biggest love when it comes to desserts is Lemon and Passionfruit. I love the zingy and zesty flavours, which make my tastebuds come to life. Make this dessert on a beautiful Spring day, it'll impress all of your guests, and it only takes 5 minutes to make, so it'll impress you too! 

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Raw Passionfruit, Lime and Lemon Cheesecake 



For the base

200g of pitted Medjool dates

150g cups of raw Cashews

70g of shredded coconut

30g of lemon rind

4 drops of Young Living Lemon Essential Oil

4 drops of Young Living Lime Essential Oil

Tiny pinch of salt

For the topping

200g of raw cashews (soaked as long as time permits)

1x 270ml tin of Ayam Coconut Cream

3 TBSP of Organic Coconut Oil

1 TBSP of Maple Syrup

60ml of lemon juice

8 drops of Young Living lemon essential oil

4 drops of Young Living Lime essential oil

Tiny pinch of salt

Flesh of one ripe passionfruit - add this at the end.


1 Ripe Passionfruit

Toasted Coconut Chips


First, soak your filling cashews with warm water, for as long as time permits.


Place the lemon rind in your food processor & blitz on a very high speed until pulverised.

Add the remaining ingredients & blitz on high speed until all the ingredients have broken down.

Line a 20cm loaf tin with baking paper

Empty the ingredients into the tin & smooth with the back of a dessert spoon.


Drain the cashews from the water & place into the food processor with the remaining ingredients (except Passionfruit).

Blend on a high speed until smooth & creamy (this will take about 1-3 minutes depending upon your food processor). Add your passionfruit pulp and stir through to combine. Do not blend.

Pour your topping onto your base and gently bang your tin on the bench a few times to even out the topping. 

Passionfruit swirl

Using a teaspoon, remove half the passionfruit from the skin and dot onto the cheesecake. Do dots on the top half, dots on the bottom half. 

Then, using a chop stick, move your chop stick slightly up & down, in a zig zag motion to create a swirl effect.