Raw Mini Lime Cheesecakes

By Chef: Vanessa Vickery
Posted: February 1, 2017 


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Did you know that you can use food grade essential oils to bring flavor and life (and medicinal benefits!) to your raw food desserts? In this raw cheesecake recipe, a few drops of pure lime essential oil brings a crisp, bright citrus flavor, as well as an uplifting and energizing effect to the body.


  • 1/2 cup macadamias
  • 6 medjool dates
  • Pinch of sea salt
  • 1 cup macadamias, preferably soaked overnight or minimum 4 hours
  • 1/2 cup coconut cream
  • 1/4 cup pure maple syrup
  • 4 drops food grade lime essential oil (or 1/4 cup lime juice)
  • Zest of 2 limes, grated
  • 1/4 cup water
  • Lime zest or lime wedges


  1. Process the base ingredients in your food processor/high speed blender/thermomix until it resembles crumbs and sticks together when pressed.
  2. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon.
  3. Add the cheesecake ingredients to your food processor/high speed blender/thermomix and process until smooth. Add to the bases and smooth over with the back of a teaspoon and place into the freezer for 2 hours to set.
  4. Top with either grated lime zest or lime wedges


Note: Keep stored in the freezer in an airtight container