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Vegan Mini Key Lime Cheesecakes

Chloe's Creative Kitchen Verified

Foodsocial.io

Ingredients

Warning0 allergens identified

Vegan Mini Key Lime Cheesecakes

For the Crust

1 cup Cashews, Raw

½ cup CoconutShredded

2 tablespoons Coconut Oilmelted

2 tablespoons Agave Nectar Syrup

¼ tsp Salt

For the Filling

¾ cup Cashews, Raw

½ cup Coconut Creamthick part at the top of 1 can of full fat coconut milk; scoop out and do not shake the can (see notes)

¼ cup Agave Nectar Syrup

2 tablespoons Coconut Oilmelted

2 tablespoons Lime Juiceuse key limes if accessible; can substitute regular limes

1 tbsp Lime Zest

1 tsp Vanilla Extract

¼ tsp Salt

1 pinch Turmeric(optional)

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!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Soak Cashews for Silky Texture 💧
Soak raw cashews in hot water for 15-20 minutes before blending to ensure an ultra-creamy, luxurious filling without any graininess.
Zest Lime Before Juicing 🍋
Always zest your limes first while they're whole and firm, as it becomes nearly impossible to zest after juicing—this captures maximum aromatic oils.
Freeze in Layers for Clean Release 🧊
Set the crust for 30 minutes before adding filling, then freeze the complete cheesecake for at least 4 hours; this creates distinct layers that release cleanly from muffin cups.
Toast Coconut for Deeper Flavor 🥥
Lightly toast the shredded coconut in the crust mixture for 2-3 minutes before pressing to add complexity and prevent a raw, flat coconut taste.
Balance Tartness with Proper Sweetness ⚖️
Taste the filling mixture before freezing and adjust agave and lime juice simultaneously—too much lime without enough sweetness creates an unpleasantly puckering result.