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No-Bake Vegan Key Lime Mini Cheesecakes

Ingredients

Scale
  • 1 cup almonds, soaked for a few hours (or overnight if time permits)
  • 1/2 cup dates, pitted and sliced
  • 1/4 cup coconut oil, melted (measure after melting)
  • 1/4 cup agave nectar, or honey for a paleo version (optional)
  • 1/8 tsp sea salt
  • 1/2 cup coconut oil, melted (measure after melting)
  • 1/23/4 cup lime juice
  • 1/4 cup agave nectar, or honey for paleo option
  • 1/4 tsp vanilla extract
  • 2 cups cashews, soaked for a few hours (or overnight if time permits)

Instructions

  1. Add almonds, dates, coconut oil, agave nectar or honey (if using), and sea salt into high-speed blender and mix until well combined. Use tamper if your unit has one to prevent clogging and motor burnout.
  2. Scoop mixture into mini muffin tins, filling cavity 1/4-1/3 full. Press down with back side of spoon.
  3. Place in freezer to set.
  4. Clean high-speed blender to prepare it for the filling.
  5. Add coconut oil, lime juice, agave nectar or honey, and vanilla extra to blender and mix on low speed until combined.
  6. Add soaked cashews and blend until smooth. It will start out runny, however continue blending. The cashews will thicken the mixture. Use a tamper if your high-speed blender comes with one.
  7. Scoop filling onto almond date crust. You can do swirls or level the cream off for an even look. You will store these in the freezer, so however the filling looks going into the freezer is how it will look coming back out when you serve them.
  8. Store in airtight container
  9. Remove from freezer a few minutes before serving. You can also store them in the fridge for about 10 minutes, if you want them to be soft before serving. However, do not store them in the refrigerator long-term as the mixture will soften.