Alkaline Lime Cheesecake (Raw, Vegan, Keto)

raw alkaline cheesecake recipe

Oh yes. This is the follow up to my wildly popular “Alkaline Salted Caramel Slice“.

It’s DELICIOUS, raw, vegan, low-sugar, alkaline, keto-friendly – AMAZING.

The eagle-eyed among you will notice that the base is exactly the same as the Caramel Slice, but the topping is very different and tastes just as good.

This is, of course, not perfectly alkaline, but it is pretty darn good for being this tasty.

I’m not going to wax lyrical about the nutrient goodness, because that’s not what this is about. This is about healthy decadence. Enjoy.

Alkaline Cheesecake Recipe

closeup of cheesecake


1.5 cups of shredded coconut
6 soft Medjool dates
A pinch of cinnamon

Layer Two:
1 large Hass avocado, pitted and peeled
1 ½ cups raw cashews, soaked in water for at least 2 hours, and drained
½ cup melted coconut oil
¼ cup freshly squeezed lime juice
½ cup pure rice malt syrup
1 teaspoon vanilla extract
Pinch sea salt
1 tablespoon lime zest

Optional: Roughly chopped pistachios to top


1) start by blending the base ingredients together until they look like a regular ‘biscuit base’ then add these to a baking tin (regular round one or a rectangle one – whichever you have), or in mini-tins/ramekins like in the photo.

2) Blend together the layer two ingredients until smooth and then pour over the base. Freeze, covered for 3-4 hours.

Serve with a big dollop of coconut yogurt

If you are going to eat all of them between yourself, family, guests, etc within a couple of days, put them straight into the fridge. However, if you are planning on having them slowly over a week or two, cover and put them in the freezer as sliced individual serves. You can remove them and enjoy them within just 10-15 minutes of taking them out of the freezer.

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Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Margaret Reply

    Will this cake be OK for diabetics? Thanks

  2. Trish Reply

    Hi Ross
    I have a coconut allergy. I’m guessing there is no other oil I could use for this???

    • ross Reply

      MCT oil 🙂

  3. Catherine Reply

    I do not like all coconuts ( in any form). What can I use instead,please!

  4. Karen / Rob Cook Reply

    Hi Ross, this looks delicious, but if I’m not very active (broke hip last year) and diet isn’t keto, would this recipe be high in calories and maybe add to my weight worries

  5. Mita Reply

    Thanks Ross, I will surprise my daughter and her husband with this cake. I’m sure they will loved it.

  6. Tammy Reply

    I can’t wait to try this recipe. Those cakes look sooooooooooooooooo yumm! :-))

  7. Pixie Reply

    Hi Ross
    Did I inspire you with this recipe?? 😋😁
    Thanks anyway 🙏🏻

  8. Gay Maloney Reply

    About the rice malt syrup….can’t Swerve be substituted for it?

  9. Lori Reply

    What can you use in place of rice malt syrup? Also, is there a sub for the dates in the crust? I am trying to balance an alkaline diet for my husband and I with lower carbs as he is diabetic (diet-controlled.)

  10. Francesca Hale Reply

    Hi Ross – can I please check that this recipe is definitely keto – what with the dates and rice syrup


  11. Keri Reply

    Is there a paleo substitute for the rise malt syrup?

  12. Irina Vainer-Ogungbemi Reply

    Thank you. Is there any substitute for malt syrup? I don’t think it is gluten free and I am intolerant to gluten.

    • Samantha Reply

      Hi Irina, I don’t eat gluten either, and I like to use coconut sugar (which also comes in a syrup form) because it has a lower glycemic index than other sweeteners.

    • ross Reply

      It is absolutely gluten-free.

  13. Irene Turner Reply

    Yay! I have all those ingredients!
    Thanks Ross

  14. Wanda H. Reply

    Can’t wait to make these! Perfect summer treat.

  15. Genevieve Forde Reply

    Thanks Ross. It looks yummy!