Lemon & Lime Cheesecake Submitted by Cat Cannizzaro - Wild Raw

Leading Raw Food Gourmet Chef Cat Cannizzaro is a published writer of people, food and all things chocolate. Cat created WildRaw in 2011 and since then has been in demand. Executive Chef and recipe developer for Embracing Health Detox Retreats, personal chef for Superfood Guru David Wolfe when on tour in Australia, consulting executive chef for the Vegie Bar in Melbourne, recipe developer and writer for raw food cook books, Cat is rarely found at home.

However, when she is at home in her much loved seaside town of Dunsborough, you will be able to join her in one of her very sought after and heavily booked raw organic gourmet workshops and hands on chocolate classes.



  • 1 cup activated almonds
  • 1 cup desiccated coconut
  • 12 medjool dates
  • 1 tsp Himalayan salt
  • 1/2 tsp vanilla


  • 440g cashews (soaked overnight)
  • 420g lemon & lime juice
  • 350g  raw honey
  • 270g coconut oil (melted)
  • 2 tsp organic vanilla
  • 1/2 tsp Himalayan Salt
  • 1 tsp lemon zest
  • 1 tsp lime zest



  1. To make the crust, process the nuts and coconut until broken up to a nice crumble and then add the dates and when your mixture comes together and holds well it’s ready. If you over process the nuts will release a little too much oil and it will become oily.


  1. Blend the cashews, lemon and lime juice, vanilla and salt. The mixture will be thick and hard to mix so stop the blender and give it a stir using a plastic spatula. Now add the honey, blend and the lemon and lime zest. The last ingredient is going to be the gently warmed coconut oil. Blend that into your cheesecake mix and you will see it will become more fluid. Blend until smooth and has the texture of cream and adjust to taste. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on the table.
  2. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator if required.
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