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Lime Cheesecake with Cinnamon Base

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


360 g Cashews

50 g Natvia

80 g Melted coconut Oil

5 teaspoon cinnamon

5 Juice of 5 limes

3 Zest of 3 limes

7 Leaves of gelatine

1.5 Ripe avocados

500 g Cream cheese

120 g Natvia Icing Mix


  1. Preheat over to 200 C
  2. line the bottom of a 9" round springform tin
  3. To make the base, blitz the cashews, Natvia and cinnamon in the food processor for a couple of minutes until mixture resembles crumbs. Add the melted coconut oil and mix together.
  4. Press the mixture into the bottom of the cake in evenly, and place in over for 10-15 minutes. Place aside to cool while you make the filling.
  5. To make the filling, soak the gelatine leaves in cold water.
  6. Peel and add the avocado to the food processor together with the lime juice, zest, cream cheese and Natvia Icing Mix. Blitz until smooth.
  7. Drain the gelatine leaves, squeezing out the excess water. Heat them gently until they melt.
  8. Add gelatine to the cheesecake filling mixture slowly, stirring continuously. Pour on top of the base and leave in the fridge to chill and set.
  9. Decorate the top with some more lime zest!
No nutritional info supplied

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