Raw "Cheesecake" with Lime Zested Strawberries & Mangoes


Come Saturday morning my body immediately wanders to...homemade scones, americano with cream & fresh fruit.  Yet, this Saturday morning, the scones were out & the cream.  And I was okay with that.  Honestly!

What wasn't out was the fruit, and with fresh fruit creeping up on the horizon, one cannot help but to enjoy the timelessness of it.  You know those first tastes of strawberries, cherries, & peaches marry a memory.  For me, sitting around the coffee table with the big yellow tupperware bowl, paring knife & trash on the other end.  Next to the bowl sat mounds of fresh fruit with my dad slicing mango skins off & handing them to my brothers & me to eat off the small remains of mango (while one of us anxiously awaited the coveted seed).  

It was fruit salad night!  

Saturday morning was chopped up mangoes & strawberries.  But, it didn't seem quite right.  Sure those two happen to be some of my favorite of fruits, but really, kind of boring sitting in that bowl staring at one another.  They needed some zest in their relationship, and lime would do the job well.  It's a blissful match.  This match would pair nicely with my experiment of soaked raw cashews transformed into a raw "cheesecake."  And it also happens to fit nicely with a Paleo potluck. 

What's your favorite summer fruit?   


Raw "Cheesecake" with Lime Zested Strawberries & Mangoes

I used a 9-inch springform pan; however, I would recommend using an 8-inch one (my 8-in bottom got lost). 

"Cheesecake" Ingredients:

1 lb raw cashews (soak for 3 hours)

20 dates, soak in hot water for 10 minutes

3/4 + 2 Tb freshly squeezed lime juice

3/4 cup coconut oil, no need to warm it

1/4-1/2 cup warm water

zest of one lime

1 vanilla bean, scrape the seeds out

1 tsp sea salt

additional coconut oil

1/2 cup unsweetened shredded coconut



2 mangoes, cut into small cubes

1 pint of strawberries, cut into small cubes

zest of one lime

Directions: Put your soaked cashews & dates (sans soaking water), along with lime juice, coconut oil, salt, & vanilla bean into a hefty blender.  Blend until nice & smooth.  You will most likely hit a wall & need to add water.  Add 1/4 cup of water & blend.  Add more water until the mixture is pureeing together nicely.  Add lime zest and puree again (I had to transfer my mixture to a food processor to ensure it was nice & smooth). 

8-inch Springform pan, or 9-inch.  Rub the bottom with a thin coating of coconut oil.  Sprinkle with unsweetened shredded coconut until the bottom of the pan is evenly coated.  Pour the the cheesecake mixture into the prepared pan.  Smooth out the top, cover with foil & refrigerate for a couple hours (2-3 hours).

Combine cut mangoes & strawberries in a medium bowl & top with lime zest.  Mix all around and allow the fruit to be kissed by the lime zest. 

Serving time: Using a butter knife to run along the edges of the pan before removing the ring.  Then, carefully remove the ring & top with the fruit.  Serve.


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