These Vegan Mini Key Lime Cheesecakes are a tasty treat that brings a zesty, refreshing flavor in bite-sized portions. They have a creamy texture and a delicious crust made from nuts!
They’re perfect for parties or a fun dessert at home! I love serving these chilled—it’s like sunshine on a plate. Just remember, you’ll want to save some for later, but good luck with that! 😄
Key Ingredients & Substitutions
Vegan Graham Cracker Crumbs: These are essential for a classic cheesecake crust. You can substitute with crushed digestive biscuits or even nut-based flour if you’re gluten-free.
Coconut Sugar: It adds a subtle caramel flavor. You can use brown sugar if you prefer, or use a sugar substitute like maple syrup in small amounts if you’re aiming to reduce sugar.
Raw Cashews: Soaking them makes them creamy when blended. If you’re allergic to nuts, try using silken tofu for a similar texture.
Coconut Cream: This gives the cheesecake a rich texture. If you can’t find it, use full-fat coconut milk, but make sure to chill it first to separate the cream from the liquid.
Fresh Lime Juice: The key to that refreshing flavor! If you can’t find key limes, regular limes work just fine, but adjust the amount slightly to taste.
How Do You Get the Perfect Cheesecake Texture?
For the best texture in these mini cheesecakes, blending the filling properly is crucial. Smoothness is key! Here’s how to achieve it:
- After soaking the cashews, rinse them well. This removes any gritty texture.
- Add all filling ingredients to your high-speed blender. Start on a low speed and gradually increase it to high.
- Scrape down the sides often to ensure everything blends evenly. This might take a few minutes, so be patient.
- Pour the filling over cooled crusts and tapping the pan gently helps settle the mixture and eliminates air bubbles.
- Chilling is essential. Let them sit in the fridge at least 4 hours, but overnight is even better for a firmer texture.
How to Make Vegan Mini Key Lime Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup vegan graham cracker crumbs (or digestive biscuits, crushed)
- 2 tbsp coconut sugar or brown sugar
- 3 tbsp melted coconut oil or vegan butter
For the Filling:
- 1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
- ½ cup full-fat coconut cream
- ½ cup fresh key lime juice (or regular lime juice)
- 1 tsp lime zest
- ½ cup maple syrup or agave nectar
- 1 tsp vanilla extract
- Pinch of salt
For Topping:
- Vegan whipped cream
- Lime slices
- Additional lime zest for garnish
How Much Time Will You Need?
This delicious recipe requires about 15-20 minutes of active preparation time, plus at least 4-6 hours for chilling. For the best results, consider chilling overnight. This allows the cheesecakes to firm up nicely, ensuring a creamy and delightful dessert to enjoy!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the vegan graham cracker crumbs, coconut sugar, and melted coconut oil. Stir until the mixture looks like wet sand. Next, take about 1-2 tablespoons of this crust mixture and press it firmly into the bottom of each mini cheesecake mold or muffin tin lined with paper liners. Then, pop the molds into the oven and bake for 8-10 minutes. Once they’re done, remove them from the oven and let them cool while you prepare the filling.
2. Prepare the Filling:
Now, drain and rinse the soaked cashews. In a high-speed blender or food processor, toss in the cashews, coconut cream, key lime juice, lime zest, maple syrup, vanilla extract, and a pinch of salt. Blend the mixture on high until it’s completely smooth and creamy, scraping down the sides as needed. Be patient; this process may take a few minutes!
3. Assemble the Cheesecakes:
Time to fill those crusts! Pour the creamy filling evenly over the cooled crusts in the molds, filling them almost to the top. Give the pan a gentle tap on the counter to release any air bubbles. This will help achieve a lovely, smooth surface.
4. Chill:
Next, cover the molds and place them in the refrigerator. Chill the cheesecakes for at least 4-6 hours or until they are set and firm. For the best texture, leaving them overnight is a great idea!
5. Serve:
Once they are set, carefully remove the mini cheesecakes from the molds. Top each one with a dollop of vegan whipped cream, and garnish with a slice of lime and a sprinkle of lime zest for a lovely presentation.
6. Enjoy!
Serve these refreshing vegan mini key lime cheesecakes cold and enjoy the delicious, creamy, and zesty flavors!
This delightful vegan dessert features a tart and creamy filling with a crunchy base, perfect for any occasion. Your taste buds will thank you!
Can I Use Other Nuts Instead of Cashews?
Yes! If you can’t use cashews, try using soaked raw almonds or sunflower seeds for a similar creamy consistency. Just keep in mind that the flavor may vary slightly.
How to Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. They taste even better after sitting for a day as the flavors meld together!
Can I Freeze These Mini Cheesecakes?
Absolutely! These mini cheesecakes freeze well. Wrap each cheesecake individually in plastic wrap and then store them in a freezer-safe container. They can be kept frozen for up to 2 months. Just thaw in the fridge before serving.
What If I Can’t Find Key Limes?
No problem! Regular limes are a great substitute. Just remember to taste as you go, as regular limes are a bit more acidic than key limes, and you may want to adjust the quantity a little based on your preference.
