Mini No Bake Vegan Key Lime Cheesecakes

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Happy Summer! These summer months are some of my favorites. I love the warm weather and all the delicious foods the summer brings. And one of my favorites has to be fresh citrus, including limes! They are simply perfect for every occasion. Whether it’s to add a nice citrus to your salad dressing, add some flavor to your water or my personal favorite, to add a little something to your gin and tonic! Below I made a lighter, healthier and colder version of the traditional cheesecake that’s perfect for this hot summer nights! Here is my recipe for Mini No Bake Vegan Key Lime Cheesecakes.

Mini No Bake Vegan Key Lime Cheesecakes

Mini No Bake Vegan Key Lime Cheesecakes

Mini No Bake Vegan Key Lime Cheesecakes

Mini No Bake Vegan Key Lime Cheesecakes

Mini Vegan Key Lime Cheesecakes

Mini No Bake Vegan Key Lime Cheesecakes

Makes 12

Ingredients:

Directions:

  1. Put the cashews in a small bowl.  Fill with water until completely covering the cashews.  Let soak for 4-8 hours. Drain excess water completely.
  2. In a food processor blend together pecans, dates, salt and cinnamon until it becomes one.
  3. Prepare cupcake tins by taking two strips of one inch wide parchment paper and making an x with them (as seen here) and evenly distribute the pecan mixture into each tin.  Form pecan mixture to bottom of the pan to create the crust.
  4. In the food processor blend together cashews, coconut oil, almond milk, lime juice, lime zest, salt and truvia.  Mixture should be creamy.
  5. Evenly split up the cashew mixture by layering it on top of the pecan mixture.
  6. Place in freezer for 1 hour.
  7. If making this the day ahead of time, take out of freezer 30 minutes before serving.

 

 

What Is your favorite summer food?

What exciting plans do you have for this summer?