Healthy recipes to enjoy with your family

Chocolate and Lime cheesecake Recipe

chocolate and lime cheesecake


Chocolate and Lime Cheesecake Recipe


I have been hoping to share this cheesecake recipe with you for some time.   However, we were super busy with all the end of summer term school activities, and then promptly went off on our summer holiday to Italy.  I’ve tried it out on the family a couple of times now and it always seems to disappear very quickly, so I hope your families enjoy it too.

I’ve made an alternative cheesecake base using almond meal and coconut to provide a biscuit like flavour but without all the added sugar you usually find from using processed biscuits.  Let me know in the comments what you think.  I’m hoping this alternative base also helps those of you who may be gluten intolerant.  Let me know if this fits with your dietary recommendations.


Chocolate and Lime Cheesecake

This is a lovely, summery and indulgent cheesecake but made without any sugary, processed biscuits in the base.
Prep Time30 mins
Overnight chilling10 hrs
Total Time10 hrs 30 mins
Course: Dessert
Cuisine: British
Keyword: cheesecake, chocolate, dessert, lime
Servings: 6


  • Food mixer
  • springform cake tin



  • 1 cup ground almond (almond meal)
  • 2 tbsp cocoa powder
  • 2 tbsp desiccated coconut
  • 1 pinch salt
  • 1 tbsp maple syrup
  • 50g butter (melted)


  • 200g /1 cup Philadelphia cream cheese
  • 150 ml cream
  • 70g 1/3 cup caster sugar
  • 1 lime - grated rind and juice


For the base

  • Grease a springform cake tin (20cm diameter).
  • Mix all the ingredients together. Then using fingers, press the mixture across the base of the tin to provide an even covering.
  • Pop the tin in the freezer to chill, whilst preparing the filling.

For the Filling

  • Beat the cheese and cream together in a food mixer, until they form stiff peaks.
  • Add the sugar, grated lime rind and lime juice and beat again until smooth.
  • Place the filling over the base mixture, smoothing the top.
  • Leave to set overnight in the fridge or all day.
  • Before serving decorate with melted chocolate and lime slices.

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Carrot and Pecan Overnight Oats

bowl with carrot and pecan overnight oats with strawberries


Fruit and Vegetables – we all know we should be consuming more than just ‘five a day’.

This breakfast overnight oats recipe will help get you started in the morning with the first of your vegetable servings for the day.

Carrot and Pecan Overnight Oats

Fruit and Vegetables - we all know we should be consuming more than just 'five a day'.
This breakfast overnight oats recipe will help get you started in the morning with the first of your vegetable servings for the day.
Prep Time10 mins
Course: Breakfast
Cuisine: British
Keyword: breakfast, carrot, healthy, oats, pecans
Author: Janine at


  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tbsp pumpkin seeds
  • 2 tbsp chopped pecans
  • 1 cup milk of choice
  • 1 1/2 cups rolled oats
  • 1 carrot grated
  • 1 tbsp honey
  • 2 tbsp greek yogurt


  • Combine all the ingredients together in a bowl.  Cover and leave overnight in the refridgerator.  
  • Serve with fruit toppings of choice

I hope you enjoy this healthy breakfast.  Let me know how you get on when you try it.

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You might also like these recipes: Fruit’n’nut Chocolate Energy Slice RecipeSpiced date and walnut vegan loaf cake

Puff Pastry Plum Tarts


Puff Pastry Plum Tarts Recipe


This is a super easy and quick dessert recipe that you can whip up in an instant.  If you prefer to use home made puff pastry then it will be even better!

Puff Pastry Plum Tarts

This is a really, quick and easy dessert that you can whip up mid week to help you get over the Wednesday slump.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Keyword: dessert, pastries, plums
Servings: 6
Author: Janine at New Leaf Health and Wellbeing


  • 1 block ready made puff pastry
  • 1/4 cup Cream Cheese
  • 1/2 tbsp sugar
  • 1/4 tsp mixed spice
  • 5-6 plums stone removed and sliced


  • Pre-heat the oven to 200C/400F/Gas Mark 6
  • Roll out the puff pastry into a large rectangle about 0.5cm thick
  • Cut the puff pastry into six smaller rectangles and place on a greased baking tray.
  • In a bowl, combine the cream cheese, sugar and mixed spice and then spread over the puff pastry rectangles evenly.
  • Arrange the plum slices over the pastry and cream cheese mixture. 
  • Sprinkle over a little sugar
  • Bake for about 10-15 minutes or until the pastry has puffed up and browned.
  • Serve warm


These slices will keep for a couple of days in an airtight container in the refrigerator.  You can also eat them cold if preferred.


I hope you enjoy this recipe – don’t forget you can print it off to keep forever!

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If you have a bit of a sweet tooth you might also like my Fruit’n’nut Chocolate Energy Slice Recipe

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Spiced date and walnut vegan loaf cake


spiced date and walnut vegan loaf cake recipe


This week, I have another recipe for you.  I have been playing around with some new tech on my website.  I now have a super new recipe layout which hopefully you should be able to print off to use whenever you like.

I’d love to know what you think of it.  Do you like the layout of the recipe, is it easy to read, and is it helpful to be able to print the recipe off?  Let me know in the comments below, or comment on my Facebook Page or Instagram Page.



Spiced date and walnut vegan loaf cake

Enjoy this loaf cake with a cup of tea or coffee for your morning snack.  It's packed full of dates, walnuts and oats to provide a nourishing energy boost without eggs or butter.  
Prep Time20 mins
Cook Time55 mins
Resting time5 mins
Total Time1 hr 15 mins
Course: healthy, Snack, vegan
Keyword: dates, healthy, loafcake, snack, vegan, walnuts
Author: Janine Harris, New Leaf Health and Wellbeing


  • 1 cup pitted chopped dates
  • 1 cup boiling water
  • 2 tbsps maple syrup
  • 1 1/4 cups plain flour
  • 1 tsp bicarbonate of soda
  • 3/4 cup rolled oats
  • 1 cup chopped walnuts
  • 1/2 cup brown sugar
  • 1 tsp mixed spice


  • Preheat oven to 180C/365F/Gas mark 4 1/2.  Grease and line a 6.5cm x 9cm x 19 cm loaf pan.
  • Place the dates in a heatproof bowl and pour over the boiling water.  Add the maple syrup and allow to stand for 15 minutes
  • Sift the flour and bicarbonate of soda into a mixing bowl.  Add the mixed spice and stir to combine. 
  • Add the oats, walnuts and sugar,  Stir well to combine.
  • Add the date mixture to the dry ingredients, again stirring well to combine.
  • Spoon the mixture into the prepared loaf pan. 
  • Bake for 50-55 minutes or until a skewer inserted into the middle comes out clean.
  • Stand for 5 minutes in the tin before turning out to cool on a wire rack.
  • Once cool, the loaf cake should be kept in an airtight container.
  • Serve sliced.


You can serve each slice of loaf cake with a spread of butter, cream cheese or a vegan substitute if desired.  

Wishing you a super week.

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Fruit’n’nut Chocolate Energy Slice Recipe

fruit'n'nut chocolate energy slice


This is a super indulgent, energy slice.  It is rather high in calories due to the dried fruit and dark chocolate so it’s best to eat it pre or post exercise or as an occasional indulgent treat.

Fruit’n’nut chocolate energy slice


Makes approx. 32 slices


375g mixed dried fruit

125g of chopped nuts of choice (I used pistachios and walnuts this time)

150g dried cranberries

1/4 cup of plain flour

150g butter

1/2 cup of honey

1 egg lightly beaten

200g good-quality dark chocolate



  1. Preheat your oven to 170C.  Grease a 3cm x 18 cm x 28 cm baking tray.  Line with baking paper.
  2. Combine the dried fruit, nuts and cranberries in a large bowl.  Stir in the flour.
  3. Combine the butter and honey in a small saucepan over a low heat.  Cook stirring for about 3-4 minutes or until the butter has melted.  Allow to cool slightly.
  4. Add the honey and butter mixture, plus the egg to the fruit mixture and stir well.
  5. Spoon the mixture into the prepared pan and smooth the surface.  Bake for approximately 30-35 minutes or until golden brown.
  6. Set aside in the baking tray to cool completely.
  7. Break the chocolate into pieces and place in a microwave safe bowl.  Microwave on low for about 2-3 minutes, stirring every minute with a metal spoon, until the chocolate has melted.  Stir well to ensure the chocolate is completely smooth and then spread over the cooled slice.
  8. Refrigerate the slice for about 2-3 hours, until it is completely set and firm.
  9. Cut into slices.  Keep in an airtight container in the refrigerator.


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fruit'n'nut chocolate energy slice


Wishing you all a super week.

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