Mini Key Lime Cheesecakes
Its (almost) SUMMERTIME and I've been craving guilt-free goodies. Nothing taste more like summer to me than a giant slice of key lime pie and a margarita, and today, I'm going to do just that. One mini-cheesecake, one stiff drink, a beach towel, and a book. Anyone care to join me?
These cheesecakes are so easy to whip up they'll have you feeling like you really ARE on summer vacation already. And maybe you are! In that case, have two margaritas. This recipe is broken up into several 'set it & forget it' steps, followed by a large serving of DELICIOUS. You're gonna love the creamy, zesty lime flavor, accented by a sprinkle of coarse sea salt and the chewy, sweet, date & nut crust. Perfect for sharing, summer sized-portions, and adorable snacking. Can also be made in cake pan-size, if you prefer. Either way, I'll see you at the beach. Enjoy! 
Ingredients:
Crust: 1/2 cup pitted dates 1 1/2 cup nuts (I used almonds and cashews) 3 tablespoons melted coconut oil Cheesecake: 3 cups soaked cashews 3/4 cup freshly squeezed key lime juice 2/3 cup agave nectar or maple syrup 3/4 cup melted coconut oil 1 teaspoon sea salt 1 teaspoon vanilla extract 1 key lime, zested (about 1 teaspoon) sprinkle of coarse sea salt, for garnish Directions: Crust: Blend all ingredients together in a food processor or high speed blender. Grease or line 4-6 ramekins or tart dishes OR 1 9-inch spring form pan. Press date & nut mixture into bottom of ramekins or pan. Refrigerate or freeze to set coconut oil, about one hour. Cheesecake: Soak cashews in warm water for at least one hour. Blend cashews, lime juice, agave, coconut oil, salt, vanilla, and lime zest in a food processor or high speed blender until completely combined. Remove ramekins or cake pan from the fridge and fill to the top with key lime mixture. Put in the freezer or fridge to set for at least 3 hours before serving (or just eat it- it might not keep its shape as well but it'll still taste delicious). When ready, remove from the fridge and plate. Sprinkle with coarse sea salt and a lime wedge to garnish. Serve, and enjoy! Great topped with coconut whipped cream or all by itself. Last indefinitely covered in the freezer and at least 1 week in the fridge. Makes 4-6 small ramekins or tarts OR one 9-in cake pan worth of cheesecake. 
20 Comments
6/7/2014 04:48:49 am
Wow those look delicious! Love your photos, they are making me drool right now. :) No-bake cheesecakes are awesome in this weather too.
Ginger Sayor
6/7/2014 05:14:55 am
Wow, looks terrific! Can't wait to try. It's such a good feeling when you already have the ingredients. ;-) 6/7/2014 06:47:23 am
Oh this looks delicious - I have never tried to make anything like this before but I think I shall give it a try - thank you for the recipe.
Jen
6/7/2014 01:52:33 pm
Hi,
Marty
6/8/2014 07:52:00 am
Eric and I just made this. It is in the freezer setting up. I just spent the last half hour with my tiniest spatula scraping every drop from under the bottom of my Vitamix. That stuff is HEAVEN on a spatula! I am vegan, but there is no need to be vegan to love this. I could sell this for $10 to $15.00 a slice to anybody.
Marty
6/8/2014 07:54:17 am
I made a 9 inch cheesecake and it makes a big thick cheesecake. More than enough for a dinner party.
Marty
6/8/2014 11:50:00 am
Eric ate his slice of cheesecake and pronounced it wonderful. He went on to say the crust was "the best thing I have ever eaten" He them asked if I could make this same cheesecake, but chocolate. Any ideas?
Amber St. Peter
6/8/2014 11:53:25 am
Thanks! As for chocolate, we've got you covered- check out our Chocolate Orange Cheesecake: http://www.fettlevegan.com/recipes/orange-chocolate-cheesecake
Jen
6/8/2014 12:13:11 pm
So, how is it at room temp, anyone? I'd like to make this in a week :)
Amber St. Peter
6/8/2014 12:17:08 pm
Hi Jen! Sorry I missed your previous comment. It will be fine at room temp, but soft, more like a pudding cake if warmer than room since the coconut oil will melt. Should be fine, but keep it as cold as possible for as long as possible. Enjoy!
Liz Arcaro
6/14/2014 05:18:36 am
Anything you can substitute for the coconut oil if you don't cook with oil? Thanks! Hi Liz! Actually, in this recipe, I'm not sure I can think of a NON-OIL substitution. The coconut oil here acts as both a fat to bind the ingredients together and because of its properties when cold, helps to ind the cake into shape. I suppose you could try using something like avocado, but your cake may not harden and may be more of a 'cream' cheesecake. LMK if you try it, I'm curious! Best of luck!
vegana
6/18/2014 11:59:21 am
perhaps agar agar flakes? I have often used agar agar flakes which create gelatin.
suzie blair
6/16/2014 04:14:24 am
I would like to try your recipe, but I have one question. Can I freeze the cheesecake and just pull out what I will eat as I want it. I am the only vegan, raw person in the house.
Amber St. Peter
6/16/2014 04:15:31 am
Definitely! That's the way we enjoy them, freeze until ready to eat. They'll last indefinitely in there! :)
suzie blair
6/16/2014 06:30:07 am
Thank-you!! I will buy the making tomorrow and make myself a lime cheesecake!!
jn
6/18/2014 07:50:24 am
This looks delicious, but what exactly do you mean by guilt-free? Usually when food is described like that it means "healthy", but these are really high in fat. Yes, "good fat", but still fat. So I'm thinking you meant something else? Hi JN. Thanks! Actually, even though there are plenty of 'good fats' in here, I don't consider super unhealthy. Fat is a necessary component for survival- might as well enjoy it in just a delicious way! Also, I was more referencing the comparison between this healthier vegan cheezecake and an animal fat & cholesterol-laden cheesecake. Hope that clears things up for ya!
Samantha
7/4/2014 06:39:00 am
I made them in cupcake tins to be party-sized--made 24 tiny cakes. Perfect summer barbecue dessert! Leave a Reply. |
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