Mini No-Bake Key Lime Cheesecakes
No-Bake Mini Vegan Key Lime Cheesecakes are a terrific dessert for parties and potlucks. I like to make them for the holidays!
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
- ½ cup key lime juice
- ½ cup full-fat coconut milk more, if needed
- ¼ cup agave
- ¼ 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. 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 ½ cup of the coconut milk and add more later if you need it. If you’re using a high-speed blender 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.