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Margarita Cheesecake

Prep Time:

Cook Time:

60 Minutes

0 Minutes



6 Servings


About the Recipe

We use simple ingredients including our delicious Primal Alternative hand-baked Fat and Seedy Granola to create the base and top with a coconut cream cheesecake filling flavoured with fresh squeezed lime juice, orange juice and a teaspoon of tequila. Gorgeous, real food!


200g Primal Alternative Fat and Seedy Granola

20g melted butter, organic ghee or coconut oil

200g raw cashews (soaked until soft)

64ml melted coconut oil

65ml of coconut cream

60ml of fresh lime juice

35ml freshly squeezed orange juice

65ml pure maple syrup

5g vanilla powder or 1 tbsp vanilla extract

6ml gin (or tequila)

3g sea salt


  1. Step

  2. Line a square slice tin or round cake tin with baking paper.

  3. Blend the granola and melted butter together to combine.

  4. Press the mixture evenly into the lined tin.

  5. Place in fridge to set.

  6. Add all of the filling ingredients to a food processor and blend till completely smooth - scrape down the sides and go again

  7. Pour the filling over the chilled base and chill in the fridge overnight

  8. Garnish with a handful of Primal Alternative Fat and Seedy Granola, fresh berries, fresh mango (or your own favourite combo) and some delicate slices of lime or lemon zest for additional pop and colour.

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