Vegan Mini Key Lime Cheesecakes

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.

Author: Chloe's Creative Kitchen

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 328 kcal per serving

Ingredients

1 cup - Cashews, Raw
½ cup - Coconut
2 tablespoons - Coconut Oil
2 tablespoons - Agave Nectar Syrup
¼ tsp - Salt
¾ cup - Cashews, Raw
½ cup - Coconut Cream
¼ cup - Agave Nectar Syrup
2 tablespoons - Coconut Oil
2 tablespoons - Lime Juice
1 tbsp - Lime Zest
1 tsp - Vanilla Extract
¼ tsp - Salt
1 pinch - Turmeric

Instructions

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!

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