This no bake dairy-free cheesecake makes for the perfect tart cake this summer. Clean like fruit, decadent like dessert. Indulge in this guilt-free dessert anytime!


Crust Ingredients:

  • 1 cup raw pili nuts
  • 1cup raw cashew
  • 3 ounce date paste (add more if it needs more binding)
  • 1/8 tsp salt
  • 1/4 tsp Vanilla
  • Virgin Coconut Oil (VCO)


  1. Process all ingredients in a food processor or blender. Add VCO if necessary.
  2. Lightly grease cheesecake pan with VCO. Settle the crust at the bottom layer to flatten.  


Calamansi Filling


  • 3 cups raw cashews , soaked overnight
  • 1 1/2 cup cashew milk (or blended cashews with water)
  • 1 /2  cup calamansi juice
  • 3/4 cup honey
  • 1 tbsp vanilla
  • 3/4 cup  Virgin Coconut Oil (VCO)


  1. Put all ingredients in blender except VCO.
  2. Blend well until smooth and creamy.
  3. Add oil.
  4. Pour into pie pan with prepared crust.
  5. Place in freezer to set for 1-2 hours or until middle of pie is firm.
  6. Finish and garnish pie.