Three Berry Lime Nourishing Cheesecake

Looking for a tasty dessert to bring to your next social gathering or enjoy with family, look no further, this cheesecake is simply delicious.  A few years ago I discovered this amazing Blueberry Lime Cheesecake, that is plant based created by Emily with Pretty Pies

There were so many amazing pieces to this cheesecake.  I am so grateful for Emily’s recipe that inspired me to expand on this and add a few extras.  A little hint, surprise your friends and family and don’t share it is plant based.

Emily’s recipe is beautiful.  This photo features Emily’s Blueberry Lime Cheesecake, where the Lime Zest is part of the garnish.

I wanted to make a few changes, which are highlighted below.

The crust

  • I have added pecans and coconut oil to the base, which I bake for 10 minutes.
  • I find soaking the Medjool dates for 20 minutes to be very helpful.
  • As vanilla is also added to the Cheesecake Layer I do not include it in the crust.

The Cheesecake Layer

  • I typically use a blend of Blackberries, Blueberries and Strawberries.  (Frozen has worked so well)
  • The zest of lime is added to the Cheesecake mixture and not used as a garnish.
  • As well, I have added additional Cashews, just because.

List of Ingredients


  • 3/4 cup Walnuts
  • 3/4 cup Pecans
  • 1 cup Medjool dates (soaked)
  • 2 tbsps Coconut Oil (melted)

Cheesecake Layer

  •  3 cups raw cashews (soaked)
  • 1/3 cup Maple Syrup
  • 2 tsp vanilla extract
  • Lime juice from 2 limes
  • 1/3 cup Coconut Oil (melted)
  • Lime Zest from 2 limes or Orange Zest from 1 orange
  • 1 cup – Blackberries, Blueberries and Raspberries.  Put aside several berries to use for the garnish.


To make the Crust:

  1. Cut the Medjool dates in small pieces and soak in water for 20 minutes.
  2. Chop or blend Walnuts, Pecans and Almonds by hand or in a blender or food processor.
  3. Melt Coconut Oil.
  4. Drain the water from the dates and mix all above ingredients together.
  5. Press into a prepared 7″ Spring Form Pan.
  6. Bake at 350 for 10 minutes.
  7. Remove from oven and let cool.

To make the Cheesecake Layer:

  1. In your blender soak cashews in water overnight, or minimally for 4 hours.
  2. Drain water.
  3. Add lime juice, lime zest, maple syrup, vanilla and blend.
  4. Melt the coconut oil and blend well.  Highly encourage doing a taste test.
  5. Pour half of the mixture over the crust for your white layer.
  6. Add your berries to the remaining cheesecake mixture, and blend.
  7. Pour over your white layer.
  8. Garnish with additional berries to your liking.
  9. Cover with a cloth or bees wax cover, and place in the refrigerator for 3 hours.

I have typically used frozen berries for this Cheesecake and found it to work so well.  For the garnish encourage you to use fresh as the frozen berries have more water.  Great reason to visit your local farms for fresh blueberries, raspberries and blackberries. Or visit your local trail and enjoy blackberries that are being kissed by the sun and perfect for picking.

For a recent trip to the lake we enjoyed this Cheesecake for several days.  We had several visitors all with different food sensitivities.  It was such a gift to have a dessert on hand that everyone could enjoy.

This Three Berry Lime Cheesecake refrigerates extremely well.

What dessert will you enjoy at your next social gathering?

Be kind.

Be patient.

Be nourished in all you do.

At The Nourished Executive we coach business professionals and share strategies to invest in wellbeing, manage stress and prevent burnout. Our founder is a holistic nutritionist and certified breath coach, with an extensive business background.  We have a strong commitment to giving back, investing in local community creating space for all students to consider careers in construction, science, technology, engineering and math. 


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