Raw Lime Superfood Cheesecake

Raw Lime Superfood Cheesecake

Raw Lime Superfood Cheesecakes


Deserts don’t have to be taboo, full of crap or uninteresting!

Raw Cheesecake tastes amazing, most people cannot tell that it’s raw. Raw Lime Cheesecake is not one of those that is too sweet tasting and by adding in some Superfoods of course healthy too yet undetectable!

Instead of a big cheesecake I decided to make cupcake style ones and threw in a little hemp too to make little healthier. Many raw food deserts are dense – but aren’t many good deserts (lol). It’s just nice knowing that you can have a sweet and it doesn’t have to be unhealthy, taste bad or have no or little nutritional value.



You could use lemon instead of lime – I just so love the smell of fresh limes!!

This recipes makes 1 full muffin tin tray of the cakes – I found it easy to put the paper in there (easier to remove). You could also just make one cheesecake if you desired!!



– 1 cup raw Almonds

– 1/4 cup Hemp seeds

– 1/2 cup Madjool dates (pits removed)

– 1 tsp Vanilla

– pinch Himalayan Sea Salt

Put the Almonds in a food processor (or Vitamix) and process till almost fine. Throw in the other ingredient and process until a ball forms or it’s sticky enough to stick together.

Press in the bottom of the paper cups (that are in the muffin tin tray) to the thickness you desire but make sure it’s pressed together firm – you don’t want it falling apart as you eat it.

Raw Lime Superfood Cheesecakes


– 11/2 cup raw Cashews

Throw raw Cashews into the Vitamix (or blender) and process first on their own a bit, not necessary but I find it makes it smoother faster.

Add in

– 1/4 cup Hemp seeds

1/4 cup L.O.V. Plain (optional and it is a Purium product, if omitted add in a few more Cashews or Hemp – 1/8 cup approx)

– 3 tbsp cold pressed Coconut Oil

– 1/2 cup nut Mylk (Almond, Hemp, Cashew – your choice!)

– 1/2 cup fresh Lime juice

– 2 – 3 tbsp Honey or Agave (your choice, I used 2 tbsp but you may like it a tad sweeter with the lime juice)

Blend all ingredients together until smooth, pour into each cupcake / muffin tin or paper (or cheesecake pan). I tap the container on the counter a few times to get air bubbles out if there are any.

Put in fridge or freezer to chill. From the freezer it’s more like an ice cream – either way is good. I would eat these within 2 days.

Please feel free to share, contact me with any questions and of course enjoy.

Eat Healthy

Live Well

Create a Life YOU Love!


Pumpkin Cheesecake

Pumpkin Cheesecake

Vegan Pumpkin Cheesecake


Pumpkin Cheesecake – Vegan almost Raw style!!

It was my son’s birthday the other day – he turned 20 – boy does time fly!!!

He usually asks for a Pumpkin Pie for his birthday cake – this year I said I would switch it up some – he resists me a little at this age on eating too healthy but was quite impressed with the Vegan almost Raw Pumpkin Cheesecake – I got two thumbs up from him and his friend!!

Enjoy the fall colors and the Pumpkin Cheesecake!!


Vegan Pumpkin Cheesecake



–  1 cup Madjool Dates

–  11/2 cups Almonds (skins on)

–  1 cup Peacans

–  1 tsp Vanilla

Put all ingredients into a food processor and process until crumbly and it’s sticking together somewhat – as when you spread the mixture into the cheesecake pan you want it to stick together somewhat.  Once done, put mixture into cheescake pan and press down mixture until evenly spread out on the bottom to form the crust.

Pumpkin Cheesecake


Pumpkin Filing

–  1 15 oz can organic Pumpkin  puree

–  13/4 cups raw Cashews

–  1/2 cup Agave

–  1/4 cup Coconut Oil

–  1 tsp Pumpkin Pie spices

–  1 tsp Vanilla

– pinch Himalayan Sea Salt


You will need a very good blender or a Vitamix to thoroughly blend all ingredients together until smooth.  If you are using a blender, mix all ingredients together and use small batches to blend until very smooth – no nut chunks.


Pour the mixture on to the crust and spread out evenly.  Put this into the freezer and let sit for an hour or two.


Whip Topping

–  2 cups raw Cashews

–  4 tbsp Agave

–  1 tsp Vanilla

–  8 oz water

Put the cashews, agave and vanilla in the Vitamix or blender and slowly add water.  You may need all the water or a little less. Process until smooth and pourable but not runny.  Pour and spread evenly on top of the pumpkin mixture.  Keep in freezer for several hours.  You can keep it i the fridge but it is much softer.  Both are good!

Pumpkin Cheesecake


If you like this recipe and want to learn how to add in more plant-based, whole foods into your diet but don’t know where and how to get started, please feel free to contact me via or by phone 778-836-2922. I’m more than happy to help. I can help you with Health Coaching, Kitchen Make Over, Transformation Cleanse and Ladies Raw Dinner Preparation. I have also compiled my vegan recipes which I have perfected through many years of being in the kitchen.   Get a free copy of my book, Amazing & Tasty Vegan Recipes That Are Easy to Make [Kindle Edition]. Please take note, it’s free only from 10/21/2014 – 10/23/2014.

Raw Eggnog Cheesecake

The days are counting down as we get closer to Christmas.  The lights are up and everywhere is decorated so nicely this time of year.  We have no snow here, but have been having lots of rain, with a mixture of sun and whatever through the day, it really doesn’t know what it wants to do here during the day!!

Steph……you are the winner for the last giveaway, I will be in touch…..congrats!!!

For this giveaway, leave a comment below about what you love most about Christmas.  Comments taken until 10 pm Thursday night. The giveaway is……another spot in the 7 Day Healthy and Raw Challenge in January!!

Good Luck!!

Raw Eggnog Cheesecake


1 3/4 cups almonds, ground up in processor

Add in 1 tbsp vanilla

pinch sea salt

6 – 8 dates (more could be added if not sticking together and raisins can be substituted for dates)

Mix together until crumbly yet it sticks together.

Put into bottom of pan, you can use either a rectangle pan or a spring form one.  Spread out evenly and press down firmly until bottom is covered well.


3 cups soaked cashews (soak for several hours, I soak them overnight usually)

2 cups almond milk

3/4 cup honey (you can use maple syrup (not raw) or agave)

1 tsp lemon juice

1/2 cup coco butter melted

1/4 cup coconut oil (melted if you like)

3 tbsp lecithin

11/2 tbsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

Put all ingredients in blender and blend until smooth.  That could take a few minutes depending on your blender.  If it’s having a hard time divide the filling into 3 batches and blend it up that way. Pour onto crust after each one is blended then lightly mix together.

Put in freezer if like for about an hour, then into the fridge or put directly into fridge.