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!
1/2 cup pitted dates
1 1/2 cup nuts (I used almonds and cashews)
3 tablespoons melted coconut oil
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
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.
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.