No-Bake Mini Vegan Key Lime Cheesecakes are a terrific dessert for parties and potlucks. I like to make them for the holidays!
Celebrate with Vegan Key Lime Cheesecakes!
Key Lime Pie, or Mini Key Lime Cheesecakes in this case, might not be the first dessert that comes to mind when you think of Christmas, but it’s a tradition in our house to have it for the holidays. Dennis’s birthday is December 24th, and while I love chocolate cake, he’s more of fruit pie person. Key Lime Pie is his favorite, so every year I make a birthday pie for him. There are always leftovers, so we usually have it for dessert on Christmas Day, as well as on his birthday. I try to mix it up, so we don’t end up having the same thing year after year. This year, he’ll be blowing out the candles on a mini cheesecake.
These little cheesecakes are easy to make, and they can be made in advance. I like to make them ahead of time and and freeze them. It makes preparing for the holidays much easier!
The amount of cheesecakes you end up will depend on the size of your pan. I like to make these in a mini tart pan, and I end up with 18. If you use a muffin pan, you will have 12.
Their small size makes these No-Bake Mini Vegan Key Lime Cheesecakes perfect for gatherings. They’re great for Christmas or New Year’s Eve festivities.
Mini No-Bake Key Lime Cheesecakes
Ingredients
Crust
- 1 ½ cups raw macadamias
- 6 medjool dates, pitted
- ¼ cup shredded coconut
- ½ teaspoon sea salt
Filling
- 1 ½ cup raw cashews, soaked for at least two hours, drained and rinsed
- 1/2 cup key lime juice
- 1/2– 3/4 cup full-fat coconut milk, depending on thickness of mixture
- 1/4 cup agave
- 1/4 cup coconut oil, melted
- 1 teaspoons vanilla extract
- ½ teaspoon sea salt
Toppings, optional
- zest from one key lime
- sliced berries or pomegranate seeds
Instructions
- Lightly brush melted coconut oil on the sides of a mini tart pan or muffin tin. You can also use cupcake liners in a muffin tin, if you’d like.
- Mix together the crust ingredients in a food processor until the mixture resembles crumbs.
- Take a bit of the crumb mixture and press it firmly into the bottom and sides of the pan. Repeat with the other 11 sections of the pan. If you find that you have a lot of crust left over, you might want to make a few more mini cheesecakes in another pan. Set the pan aside.
- Mix all of the filling ingredients together in a high powered blender or food processer until smooth and creamy. Start with 1/2 cup of the coconut milk and add more later if you need it. If you’re using a Vitamix and you’re worried about the mixture getting “stuck”, start on a low speed and gradually increase it. Turn it up the highest speed, and let it blend until completely smooth. It may struggle for a few seconds at the beginning, but once it gets going it should blend smoothly. If it seems too dry, add more coconut milk, a tablespoon at at time. Once the filling is smooth and creamy, pour it into the prepared crusts.
- Place the pan in your fridge or freezer for an hour or two to let it set.
- Garnish with zest and berries or pomegranate seeds, if using, right before serving.
If you enjoyed the Mini Vegan Key Lime Cheesecakes you may also like:
- Vegan Chocolate-Peanut Butter Truffle Mini Tarts
- Blossom’s Raw Key Lime Pie
- No-Bake Pumpkin Swirl Cheesecake
- Mini Chocolate Marble Cheesecake
[…] Mini No-Bake Key Lime Cheesecakes […]