Cheesecake is my kryptonite.

I eat a piece of the real stuff every year for my birthday (yep, the REAL stuff. Remember, 80/20), but for other times of the year when I have the urge for some cheesecake as a reward day treat, I like to have my real food remixed options available.

These pistachio lime “cheesecake” squares are the perfect real food remixed remedy for that cheesecake itch, as they have that same kind of rich, creamy cheesecake texture, but without the refined sugars, dairy and flours we may find in traditional cheesecake.

If you’re a cheesecake fan and dig that pistachio-lime flavor vibe, give these a try!

These pistachio lime cheesecake squares are recipe ingredient-friendly:

  • raw
  • paleo
  • vegetarian & vegan
  • gluten-free & grain-free
  • dairy-free
  • made with real food ingredients

Ready for a bite?

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INGREDIENTS

Makes:  9-12 cheesecake squares

Crust:

1 cup raw almonds, soaked in water minimum 4 hours 

1 cup raw pistachios, soaked as well

8 large medjool dates, pitted (go up to 9-10 if they’re smaller)

2 tablespoon lime zest, grated fresh 

1 teaspoon vanilla extract

1/2 teaspoon pink salt

Filling:

2 cup raw cashews, soaked in water minimum 4 hours

4 tablespoon raw unpasteurized honey  (maple syrup or maple butter works too)

1 cup shredded coconut

1/2 cup coconut cream

1/2 cup lime juice

1/4 cup coconut oil

2 teaspoon vanilla extract

links above are brands I personally use and recommend

Other:

Handful of extra pistachios for the top (about 1/4 cup)

Extra lime zest for the top (about 1/2 teaspoon)

Optional:  tiny lime slices for garnish when serving (see pictures)

KITCHEN NOTES

Crust nuts:  These raw crusts can be made with different nuts.  The goal I like to hit is 2 total cups. For this particular crust since it’s a pistachio-lime overall vibe, I did 1 cup almonds + 1 cup pistachios as the crust… but I also made this recipe a few times to get all the ingredients right and for one test recipe I used 2 cups almonds and another one I used 1 cup of walnuts and 1 cup of pecans.  Why?  That’s what I had, and they work fine each time.  So the point in me telling you this is:  Use what you got!  Nuts can be pricey at the store, right?  So if you don’t have the exact nuts, know that you can switch some up.  If you have a question on the nuts you have before you make it, just ask in the comments below and I’ll let you know my thoughts.  Quick note: for the filling you need the cashews!  I don’t ever switch those out.  They’re the creamiest for a recipe like this.

 

DIRECTIONS

Pictures below. Detailed printable directions at bottom.

pistachio lime cheesecake - raw crust

Crust base added to 8 x 8 pan

pistachio lime cheesecake squares

“Cheesecake” filling added and topped off with pistachios and lime zest

pistachio lime cheesecake squares - final

Slice up into squares

pistachio lime cheesecake squares - up close

Oh you fancy?  Garnish the top with some lime wedges if you want some extra flair

pistachio lime cheesecake - raw paleo vegan

The perfect reward day treat if you’re looking for that pistachio-lime flavor vibe

METHOD

  1. First things first:  add the almonds and pistachios to a bowl with some water to soak.  Add the cashews to a separate bowl and add water as well.  These each need to soak for a minimum 4 hours.
  2. Let’s do our crust:  After the raw almonds and pistachios have soaked, drain, rinse and dry them well.
  3. Add all the crust ingredients to a food processor and blend until everything is well combined. 
  4. Add crust ingredients to a plastic wrap lined 8 x 8 pan and press them out evenly to form the bottom layer crust (you can use parchment paper too).
    1. Although I’m not a huge fan of plastic wrap, it can be used safely when lining a pan that is going into the fridge-  we never want to heat plastic wrap though
  5. Once the crust is evenly pressed out and molded to the pan (see picture above), place the pan in the fridge to let it setup a bit while we do our filling.
  6. Now let’s do the filling:  after the cashews have soaked, drain, rinse and dry them well.
  7. Add all filling ingredients to a food processor (except coconut oil) and blend really well until all ingredients combined into a smooth creamy mixture.  I’ll usually blend it for at least a few minutes, stopping every minute or so to scrape down the sides if necessary.  We want it really smooth!  No cashew chunks.
    1. For the coconut oil:  Melt it down to liquid in a sauce pan and then I like to slowly pour it in the top of the food processor while it’s blending.
  8. Grab the crust from the fridge and add the filling ingredients on top and smooth it out evenly with a spatula (see picture above).
  9. Take a handful of pistachios and grind them up in a coffee grinder or crush them well with your hands and sprinkle all over the top (see picture above).
  10. Grate a pinch of fresh lime zest all over the top.
  11. Cover the pan with some plastic wrap (try not to let it touch the top of the cheesecake) and place it in the fridge to setup at least a few hours, and ideally over night if you can.  As it sets up over night, the filling gets more and more dense like a cheesecake consistency (and all the other flavors get more and more happy together).  I definitely recommend letting it setup over night.
  12. After it’s setup, gently remove the cheesecake from the pan by lifting the plastic wrap.
  13. Cut the cheesecake into 9 large or 12 medium-sized squares.  Optional:  garnish with some tiny lime wedges if you like (see pictures above).
  14. Grab a fork, indulge and smile.

Keep refrigerated and enjoy this health-ified real food remixed version of cheesecake as a reward day treat and overall healthy lifestyle!

Looking for some other real food remixed cheesecake recipes?  Search here.

Have a question about this post?  Let me know in the comments!

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