Tarragon Lime Pine Nut Cheesecake

Tarragon Lime Pine Nut Cheesecake (Raw & Free From: gluten & grains, dairy, refined sugar, and cashews)

5 from 1 review

Make this raw vegan cheesecake when you feel like something's cashew-free, refreshing, and has a surprising flavor twist. Gluten-free.



  • ½ cup raw pine nuts
  • 1 soft medjool date
  • ½ tbsp coconut oil
  • ½ tbsp maple syrup


  • ¾ cup raw pine nuts
  • 6 tbsp maple syrup
  • 4 tbsp lime juice (can do a bit less / adjust to taste if you don't like a strong citrus flavor)
  • 3 tbsp coconut oil (I used an unscented kind -- so no coconut flavor)
  • 1 tsp pure vanilla extract
  • 1 tsp dried tarragon (spice)
  • ¼ tsp salt

Optional Toppings:

  • more fresh pine nuts
  • dried edible heather flowers (the little pink specs)
  • fresh strawberry flowers (the white flowers)
  • non-edible decorative dried sprigs


  1. Process all crust ingredients into a sticky crumble in a food processor. Transfer to a 4" springform pan (or make a few mini-cupcakes / use a lined small dish of a similar size) and press down into am even crust along the base. Place the pan in the freezer while working on the next step.
  2. Blend all filling ingredients in a high-speed blender into a smooth consistency. Pour this mixture into the springform pan. Decorate with any toppings and freeze for 5-6 hours (or overnight) to set. Enjoy! Store leftovers in the freezer.