These Vegan Mini Key Lime Cheesecakes are a burst of tangy flavor wrapped in a creamy, nutty crust. Perfect for hot days or when you crave something refreshing!
Making these little treats is super fun! I love how easy they are to whip up. Just blend, pour, and freeze—no baking needed. Plus, they’re a hit at parties! 🎉
Key Ingredients & Substitutions
Cashews: They create the creamy base for these cheesecakes. If you’re nut-free, try silken tofu for a similar texture. You might need to adjust the sweetness and add a bit of lemon juice for tang!
Coconut Cream: This gives a rich, creamy texture. If you’re not a fan, you can use heavy coconut milk instead. Just chill it and scoop out the solid part, or use cashew cream for a nut-based option.
Key Lime Juice: Fresh key lime juice is best for that tart flavor, but regular lime juice works, too. If you want something sweeter, consider adding a touch more sweetener when using regular limes.
Maple Syrup: This natural sweetener adds flavor. You can swap it with agave nectar or even date syrup if you prefer something less processed.
How Do You Achieve the Perfect Creamy Filling?
To get that smooth and creamy filling, soaking the cashews is essential. This softens them, making them easy to blend into a creamy consistency. Here’s how to ensure success:
- Soak your cashews in water for at least 4 hours, or overnight. This is key to getting that creaminess.
- Drain and rinse them well before blending. This removes any bitterness.
- Blend with the coconut cream and other filling ingredients until silky smooth. Stop to scrape down the sides to ensure everything mixes well.
Take your time blending, as the creaminess comes from proper mixing. This step will ensure your cheesecakes have that desirable, rich texture!
Vegan Mini Key Lime Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup vegan graham cracker crumbs (or digestive biscuits, crushed)
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup or agave nectar
For the Filling:
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight, then drained
- 1/2 cup full-fat coconut cream
- 1/3 cup fresh key lime juice (or regular lime juice)
- 1/3 cup maple syrup or agave nectar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- Coconut whipped cream (store-bought or homemade)
- Lime zest, for garnish
- Small lime wedges for decoration
How Much Time Will You Need?
This delightful recipe requires about 15 minutes of prep time and at least 4 hours to freeze. It’s a hands-off dessert that you can prepare earlier in the day or even the night before. Just allow some time for the cheesecakes to set in the freezer!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Stir everything together until the mixture resembles wet sand. This will be the base of your cheesecakes.
2. Assemble Crusts:
Take about 2 tablespoons of the crust mixture and press it firmly into the bottom of each cup of a mini muffin tin or silicone mold. Make sure it’s well-packed. Place the assembled crusts in the freezer to set while you prepare the filling.
3. Make the Filling:
In a high-speed blender or food processor, blend the soaked and drained cashews, coconut cream, key lime juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Keep blending until the mixture is very smooth and creamy. You might need to stop and scrape down the sides to get everything well mixed.
4. Fill the Molds:
Once the crusts have set, remove them from the freezer. Carefully pour or spoon the cheesecake filling evenly into each crust, filling them almost to the top. Use a small spatula to smooth the tops if needed.
5. Freeze:
Cover the mini cheesecakes with plastic wrap or a lid and place them back in the freezer. Let them freeze for at least 4 hours, or overnight for the best results!
6. Serve:
When you’re ready to serve, let the cheesecakes thaw at room temperature for about 10 minutes. Top each one with a dollop of coconut whipped cream, a sprinkle of fresh lime zest, and a small wedge of lime for decoration.
7. Enjoy!
Now, dig in and relish these creamy, tangy vegan mini key lime cheesecakes! They’re perfect for parties, special occasions, or just a refreshing treat on a warm day.
These treats are not only easy to make but also provide a delightful burst of flavor. Enjoy!
Can I Use Different Sweeteners in This Recipe?
Absolutely! If you prefer a different sweetener for your mini cheesecakes, you can use agave nectar, coconut sugar, or even date syrup. Just make sure to adjust the quantity to taste, as some sweeteners are more concentrated than others.
How Do I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the freezer for up to 2 weeks. To enjoy, allow them to thaw in the fridge or at room temperature for about 10–15 minutes before serving.
Can I Make These Mini Cheesecakes Without Nuts?
Yes, you can! For a nut-free option, use silken tofu instead of cashews. Blend the tofu with coconut cream and adjust the sweetness to your liking for a creamy texture without the nuts.
What Can I Substitute for Coconut Cream?
If you’re not a fan of coconut cream, you can use full-fat coconut milk—just scoop the solid part after chilling it. Alternatively, cashew cream can also work well for a similar creamy consistency.