Vegan Mini Key Lime Cheesecakes (Edit recipe)

These raw vegan mini key lime cheesecakes are perfectly tart, creamy, and so satisfying. They're made with ingredients like cashews and coconut to lighten things up while feeling totally luscious and decadent! The rich texture and fresh, citrusy flavor of the cheesecake filling balances nicely with the crunchy cashew coconut crust. I promise you will not miss the dairy, gluten, or refined sugar when you take a bite of these. Unlike most cheesecakes, these are easy to make and require no oven! They're just the right size for an individual dessert, making them great for sharing or hosting.

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	322
Fat:	26 g
Carbohydrates:	21 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	138 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Chloe Martin

Serves: 8

Ingredients

For the Crust

1 cup Raw Cashews
0.5 cup shredded Coconut, unsweetened
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar (Syrup)
0.25 tsp Salt

For the Filling

0.75 cup Raw Cashews
0.5 cup Coconut Cream, thick part at the top of 1 can of full fat coconut milk; scoop out and do not shake the can (see notes)
0.25 cup Agave Nectar (Syrup)
2 Tbsp Coconut Oil, melted
2 Tbsp Lime Juice, use key limes if accessible; can substitute regular limes
1 Tbsp Lime Zest
1 tsp Vanilla Extract
0.25 tsp Salt
1 pinch Turmeric, for color (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To prepare cashews for cheesecake filling: Bring a small pot of water to a boil, add 3/4 cup cashews, and continue to boil for 10 minutes. Alternatively, add cashews to a large bowl and cover with water, and leave on the counter to soak at least 2 hours or overnight. When cashews are ready, drain and rinse. Set aside.
For the crust: Add 1 cup cashews (not the soaked cashews) to a food processor or blender. Pulse for 10-20 seconds or until it resembles a crumb texture. Add in shredded coconut and pulse for about 10 seconds to slightly break it down. Transfer mixture to a medium mixing bowl. Add in melted coconut oil, agave, and salt. Stir until well combined. Line a muffin pan with 8 liners, or use a silicone muffin pan. Divide the crust mixture into 8 of the muffin cavities and press down firmly.
For the cheesecake filling: Add soaked/boiled cashews, coconut cream, agave, melted coconut oil, lime zest and juice, vanilla, salt, and turmeric to a food processor or blender (a blender will result in a smoother texture). Blend for 1-2 minutes or until very smooth. Divide mixture over crust and spread evenly. Refrigerate at least 3-4 hours or until firm.
Carefully remove from muffin pan and liners if using. Top with coconut whipped cream and lime wedges or zest if desired. Enjoy!

Notes

Depending on climate, your can of coconut milk may be separated with solid cream at the top, or it may be more of a liquid texture throughout. Just be sure to scoop out only the top part and do not shake or tilt the can too much, as the bottom of the can has coconut water, which will result in a mushy texture in the cheesecakes. For best results, you can refrigerate the can of coconut milk overnight prior to making the recipe so that the coconut cream is thicker. Store in the fridge for up to 10 days or in the freezer for up to 3 months. Let thaw before eating. Cook time refers to boiling; no baking involved.