Prep time: 
Total time: 
  • Base:
  • 1½ cup nuts (I used soaked almonds and macadamias)
  • 1 cup medjool dates (remove seeds)
  • 2 tablespoons coconut oil
  • 1 tablespoon fresh grated ginger
  • pinch of Himalayan salt
  • Filling:
  • 2½ cups cashews soaked for 3-4 hours
  • 1 cup medjool dates soaked in warm water for 15 mins (remove seeds)
  • 3 tablespoons fresh grated ginger
  • 2 lemons juiced
  • 2 tablespoons of lemon zest
  • 1 teaspoon natural vanilla essence
  • 4 tablespoons coconut oil
  1. Blend all the ingredients for the base together for about 45 seconds or until it is well combined. It will become a dough like texture.
  2. You will need a round spring form cake tin, pour the mixture in the tin and with your fingers push down until all the base is covered.
  3. Place in freezer for 1 hour.
  4. Place all ingredients for the filling into blender or food processor and blend for about 45 seconds or until the mixture is well combined.
  5. Take the base out the the freezer and pour the filling on top of the base, smooth over the top with a icing knife.
  6. Place back in freezer for about 3-4 hours.
  7. Take the cheesecake out the the freezer and with a knife go around the sides making sure it’s not sticking.
  8. Carefully take the cheesecake out of the tin and place on a cake plate.
  9. You can use any topping you desire! I used lemon zest, grated ginger, and pistachio nuts.
  10. Store in freezer.
Recipe by Life of Goodness at