Lime Cheesecake


Mango Topping


• 1/4 C Unsweetened Shredded Coconut
• 1 1/2 C GF Oats
• 15 Pitted Dates (soaked 5 mins and drained)
• 1/2 C Raw Almonds
• 1/2 tsp Vanilla

• 2 C Raw Cashews (soak overnight)
• 6 Limes
• 1/8 C Unsweetened Shredded Coconut
• 1/2 C Maple Syrup
• 1/2 Tsp Pink Himalayan Sea Salt
• 1 Tbsp Coconut Oil

• 3 C Frozen Mango
• 1 Lime
• 1 Tbsp Maple Syrup
• 1/8 C Water
• 2 tsp Agar Agar
• 1/4 tsp Pink Himalayan Sea Salt


Blend crust ingredients in food processor until it starts to come together. Press into bottom of springform pan and place in freezer.

Zest 3 of the limes, juice all 6 limes and add zest and juice to blender (or food processor) with remaining filling ingredients. Blend until smooth. Pour over crust and smooth. Freeze at least 2 hours or overnight.

When cheesecake is set add all topping ingredients to small pot over med-high heat. Once mango is thawed, blend with hand blender and bring to a boil. Take off heat as soon as it boils and allow to cool until lukewarm before pouring into cheesecake. (I put it in the fridge for around 5-10 mins) Cover with plastic wrap and place in fridge until set. (At least 2 hours)