Raw Lime & Thyme Cheesecake

Servings: 8-10 servings Lime Thyme Cheesecake



  • 1 cup almonds
  • ½ cup unsweetened, desiccated coconut
  • 6 Medjool dates, chopped
  • 1 tablespoon raw coconut oil
  • Pinch Himalayan salt or sea salt


  • 2 cups cashew nuts, soaked overnight, drained and rinsed
  • ¾ cup coconut oil
  • Juice and zest of 4 limes (reserve some zest to sprinkle on top)
  • 1/3 cup maple syrup
  • 2 tablespoons thyme, chopped
  • 1 tablespoon desiccated coconut for sprinkling on top




  1. Place the almonds into a food processor and process until they form a crumble.
  2. Add the remaining ingredients and blend until well combined.
  3. Pat firmly down into an 8-inch spring-form pan. Then set aside until the filling is ready.


  1. Place the cashews and lime juice into a food processor and blend on high until the cashews begin to breakdown into tiny pieces.
  2. Melt the coconut oil over a low heat and add to the food processor, along with the maple syrup. Blend until smooth. 
  3. Add the lime zest and chopped fresh thyme and pulse a couple of times to blend.
  4. Pour over the base and smooth down. 
  5. Sprinkle the coconut and remaining lime zest on top.
  6. Refrigerate overnight or for a minimum of 4 hours.


The flavour of this raw cheesecakes improves overnight. 


What’s nourishing about this recipe…

Information coming soon.