Mel Christensen

Mel Christensen

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Berry Lime Cheesecake with Strawberry Sauce. *Sugar Free, Gluten-Free, Nut-Free Option


Berry Lime Cheesecake with Strawberry Sauce

*Sugar Free, Gluten-Free, *Nut-Free Option



For Crust:

  • 1 cup (150g) almonds, (or your preferred nut such as hazelnuts or macadamias) *See note at end of recipe for nut-free option
  • 1 cup (100g) desiccated coconut lightly toasted in a frypan)
  • 2 tbsp (40g) coconut oil
  • 3-4 Dates
  1. Line a 23cm springform tin with a bit of coconut oil and baking paper.
  2. Mix all crust ingredients together in a food processor until it resembles fine biscuit crumbs. Press into a prepared tin and place in freezer or fridge while you prepare the filling.

For Filling:

  • 500g European block- style cottage cheese (NOT the stuff that comes in a tub!   – I use Brancourt’s farm-style cheese from Costco but if you can’t get it then I recommend using Quark OR Light Philadelphia Cream Cheese will do too.)
  • 300g Fresh Ricotta
  • 10 g  gelatine leaves
  • 150ml boiling water
  • ¼ cup xylitol or stevia (you should taste as you add as sweetness level depends on which you use and your personal taste.)
  • 1 – 2 tbsp of pure organic maple syrup (optional –  add quantity to suit your sweet tooth)
  • 1 tsp vanilla extract
  • Juice of 1 lime and 1 lemon
  • 1 cup fresh or frozen berries, fresh or fozen.



  1. Soak gelatine leaves in cold water for 5 minutes. Then remove them, squeeze out excess water, and them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow mixture to cool.
  2. Combine cheeses and sweeteners in the bowl of a food processor (such as a thermomix or similar) or in a large bowl with a hand beater until smooth and light. It’s a good idea to taste the mix at this point to check for sweetness and adjust according to taste. Add cooled gelatine mixture along with the vanilla, lemon and lime juices and mix well until smooth and light.
  3. Using a spatula, fold in the berries, and then pour cheesecake filling onto your prepared “biscuit” base
  4. Refrigerate for at least 2 hours. – Overnight is best.
  5. Serve topped with *Strawberry Sauce (recipe below) and Enjoy!!


Strawberry Sauce

  • 250g punnet strawberries, diced
  • 1 Tbsp.  Lemon juice
  • ¼ cup maple syrup (or agave nectar)


  1. Add the strawberries, lemon juice, and syrup to a saucepan.  Cook until the mixture thickens to the desired consistency. This takes about 20 minutes.
  2. Cool and serve.

*This sauce can be frozen in is great to have on hand for desserts, pancakes etc.
NOTE: If you are unable to use nuts in the crust, I recommend increasing the coconut to 1 ½ cups and adding ½ cup Psyllium husks.