Tulsi-Infused No-Bake Lime Cheesecake | Gluten-Free + Dairy-Free

We put herbs in a lot of things around here, so a tea-infused cheesecake only felt natural. Steeping Sage Advice Herbal Tea into the filling does exactly what it does in a mug: mellow, grounding, a little green. 

Cashews and creamy coconut milk give this no-bake cheesecake real body, but because it's not over-sweetened, it feels light and refreshing.

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from your herbal pantry:
Sage Advice Herbal Tea

The filling is infused with Sage Advice Herbal Tea, steeped straight into the coconut milk before it ever hits the blender. A grounding, everyday blend of tulsi, goldenrod, mullein, lemongrass, peppermint, sage, and yarrow, with a floral, ever-so-slightly peppery bonus that turns a basic lime filling into something worth pausing over.

We blended Sage Advice for daily immune support, the kind of tea you drink not because you're sick, but so you don't have to think about it. Herbs like tulsi, goldenrod, and yarrow have long been used to help the body stay steady through seasonal shifts and everyday demands, gently supporting immune function and overall resilience along the way. 

Tulsi, also called holy basil, is the reason this tea (and this cheesecake filling) takes on a delightful herbaceous floral hint. It's been used for generations as a stress-easing adaptogen, and here it just tastes grounding and delicious.

 

Gingerbread Herbal Honey

Our fall/winter seasonal Gingerbread Herbal Honey helps bring a no-bake nut-based crust to life. A luscious blend of honey, molasses, cinnamon, clove, and nutmeg with an herbal bonus of marshmallow root and ashwagandha stirred right in. Rumor has it that it tastes just like grandma's gingerbread cookies.

We blended Gingerbread Herbal Honey for warming digestive support for the season when it's needed most. Spices like cinnamon, ginger, nutmeg, and clove help to increase circulation and gently stimulate metabolism, effectively warming our bodies from the inside out while supporting healthy digestion.

Ashwagandha's been used for generations as a grounding, stress-easing root, and in this herbal honey it just tastes like warmth. Marshmallow root, despite the name, has nothing to do with the campfire kind. Rich in mucilage, it's used to soothe the tissues of the digestive tract.

‼ If you missed snagging this one while it was on the shelves, just substitute more maple syrup.

 

 

None of this is meant to turn dessert into medicine. It's more that once you start cooking with herbs regularly, you stop thinking of them as a separate wellness category and start thinking of them the same way you'd think of a really good olive oil: something that just makes the food better, and happens to be good for you too.

HOW TO MAKE:

Tulsi-Infused Lime Cheesecake
No-Bake + Dairy-Free

A no-bake, dairy-free lime cheesecake with a gingerbread-spiced almond crust and a lime filling infused with Sage Advice Herbal Tea. It's bright, citrusy, and herbaceous with the specific whisper of floral that only comes from tulsi.

Serves 8-10.

Ingredients:

For the no-bake "graham cracker" crust:

• 2 cups almond flour (not almond meal)
• 1 cup shredded coconut
• 1 tablespoon maple syrup
• 2 tablespoons Gingerbread Herbal Honey (or sub more maple syrup)
• 3 tablespoons coconut oil, melted, room temp
  
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon ginger, ground
• 1/8 teaspoon sea salt

For the no-bake lime cheesecake filling:

• 1/2 cup full-fat coconut milk
  
• 2 tablespoons Sage Advice Herbal Tea
• 2 cups cashews, raw, soaked overnight
• 1/4 cup coconut oil, melted, room temp
• zest of 1 lime
• 1/2 cup lime juice
• 1/4 cup maple syrup
  
• optional: 1/2 teaspoon spirulina or matcha for color

Instructions:

1. Make the tea infused coconut milk. Add the coconut milk and Sage Advice Herbal Tea to a small saucepan and bring to a boil. As soon as the coconut milk starts to boil, remove from the heat, give a stir to make sure the herbs are submerged, and place a lid on it. Allow to infuse for 15-20 minutes, while you make the crust.
   
   
2. Make the crust. Prepare and 8" cake pan (or springform by lining with parchment paper. 
   1. Add the almond flour and shredded coconut to a food processor and pulse until the shredded coconut is more finely ground. Then add in the remaining ingredients and continue to pulse together until uniformly combined.
   2. Spoon the crust mixture into your prepared pan and use the back of a spoon to press it firmly and evenly into the bottom of the pan.
      
      
3. Strain the tea-infused coconut milk. Use a fine-mesh strainer to strain the tea from the coconut milk into the container of a high-speed blender.
   
   
4. Make the filling. To the blender, then add in the soaked cashews, coconut oil, lime zest, lime juice, maple syrup, and if using, the spirulina or matcha for color. Puree on high until uniformly smooth and creamy. (Expect the mixture to be fairly thick. It's helpful to use a high-speed blender with a tamper.
   
   
5. Assemble the cheesecake and chill. Use a spatula to pour the filling over the crust and spread evenly. Chill in the refrigerator 4-6 hours or overnight. (Alternatively, you can place in the freezer for 2 hours.)
   
   
6. Slice & serve. Once the cake is set, use the parchment paper to lift out of the pan & place on a cutting board. The colder the cheesecake is, the easier it will cut. Run your knife under hot water, dry with a towel, and then use the warm knife to easily slice through the cheesecake. Repeat with each cut.

🍴 Serving & Storage Tip: This cake is best served cold right out of the refrigerator. Store in the fridge until ready to serve, then enjoy immediately. Store leftovers in an airtight container in the fridge for 3-5 days, or in the freezer up to 1 month.

 

shop this ✿ recipe

Sage Advice Herbal Tea

Our daily immune support blend. Herbaceous and grounding, built for steady support day in and out.

Gingerbread Herbal Honey (Seasonal)

A warming digestive blend full of nostalgic flavor, just like grandma's gingerbread cookies. Good for stirring into coffee, spreading on toast, or drizzling over baked apples. Only available fall/winter.