Berry Lime Cheesecake

[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_video _builder_version=”3.0.105″ src=”″ /][et_pb_text]

Serves 12

Cheesecake. Berries. Lime. Need I say more?

Ingredients for BASE:

  • 1 cup almond meal
  • 1/3 cup desiccated coconut
  • Stevia to taste (I used Nirvana Organics Brand)
  • 2 Tbsp. coconut flour
  • ½ tsp. baking powder
  • ½ tsp. vanilla extract
  • 100gms melted butter


  1. Preheat oven to 180C.
  2. Place all base ingredients in a bowl and mix until well combined.
  3. Press into a greased/lined tin.
  4. Bake for 8-10mins until golden.
  5. Then set aside to cool and increase oven to 250°C.

Thermomix Method:

  1. Add all ingredients to TM bowl (butter doesn’t have to be melted)
  2. Blitz until butter is mixed through dry ingredients
  3. Mix for 5 minutes at 90C on speed 2. (to melt and combine butter)
  4. Give a final blitz up to speed 5 at the end.

Filling Ingredients:

  • 250gms softened cream cheese
  • 1/3 cup full fat sour cream
  • 3 organic eggs
  • Juice and zest of 2 limes
  • Stevia or rice malt syrup/sweetener of your choice


  1. Beat together until fluffy (with a spoon or with your blender/Thermomix)

Put it Together:

  1. Pour filling over cooked base.
  2. Add 200gms of mixed berries to the top and press gently into mixture if they don sink. (fresh or frozen is fine).
  3. Place the cheesecake into the oven and turn the oven down to 100°C straight away.
  • This temperature drop allows even cooking and create a lovely texture.
  • After it has baked, remove from oven and allow to cool.
  • Place in the refrigerator for at least an hour. Overnight is best.
  • Serve with fresh whipped vanilla cream and more berries.

Serves 12. Per serve – Total Fat 19g. Carbs 3g. Protein 3g. Dietary Fibre 2g