Coconut & Lime Cheezecake Slice
Vegan | Gluten-Free | Dairy-Free | Refined Sugar-Free | Grain-Free | Egg-Free
This zesty no-bake slice is the ultimate refreshing treat! Creamy, tangy, and beautifully smooth — this Coconut & Lime Cheezecake Slice is completely plant-based and made with nourishing, wholefood ingredients.
It’s perfect for warmer months, dinner parties, or when you just want something that tastes like cheesecake (without the dairy, gluten or refined sugar).
🍋 Created by qualified nutritionist and GAPS practitioner Jordan Pie — find more of her work at reallifeofpie.com
Recipe: Coconut & Lime Cheezecake Slice
Makes: 15 squares
Freezer-friendly: Up to 2 weeks
Best enjoyed: Slightly frozen!
✨ Base Ingredients:
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1 cup desiccated coconut (preservative free)
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12 dried apricots (preservative free)
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2 to 2.5 tbsp coconut oil
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½ cup almond meal
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½ tsp cinnamon
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1 tbsp chia seeds (optional)
🥥 Filling Ingredients:
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5 cups cashews (soaked if possible for a creamier texture)
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300g coconut milk powder + 300g filtered water or 1 can (400ml) coconut cream
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½ cup softened coconut oil
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⅓ cup fresh lime juice
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¼ cup maple syrup or xylitol/sugar-free sweetener
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Zest of 2 limes
👩🍳 Method:
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Add all base ingredients into a food processor and blitz until well combined.
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Press the mixture evenly into a lined slice tin.
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Place in the fridge to set while you make the filling.
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Add all filling ingredients into a high-speed blender and blitz until smooth and creamy.
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Pour the filling over the base and smooth the top.
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Place in the fridge to set for a few hours.
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Just before serving, pop it in the freezer for 15 minutes — it’s delicious slightly frozen and cheesecake-like!
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Slice and enjoy. Store in freezer for up to 2 weeks.
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🍋 Thanks to Jordan Pie for this vibrant recipe. For more nourishing, gut-friendly creations visit reallifeofpie.com