She put de lime in de coconut!
Nothing is better than refreshing citrus on a hot summer day if you ask me.
I love that these mini key-lime cheesecakes are sugar-free and completely plant-based and I think you will, too.
BONUS: These are single serving, allowing you to treat yourself (responsibly) and conveniently store the rest for later.
With only 9 ingredients, this recipe is the perfect go-to for that summer cookout dessert.
Makes: 12-18 Mini Cheesecakes
Prep Time: 30 minutes
Chill Time: 5 hours (Overnight preferred)
1 Cup Raw Cashews
1 Cup Coconut Cream (Solid portion at the top of 1 can full-fat coconut milk or coconut cream)
1/2 Cup Fresh Lime Juice (4-5 Limes)
1 Tbsp Lime Zest (2 Limes)
2 Tbsp Arrowroot Starch
3/4 Cup Allulose Liquid Sweetener *I use this brand sweetener: https://shop.wholesomesweet.com/products/allulose-liquid-sweetener?variant=41071179727011
1 1/4 Cup Blanched Almond Flour
4 Tbsp Plant-Based Butter
1 tsp Cinnamon
Pinch Sea Salt
* I highly recommend using a NutriBullet or similar high-powered blender to blend the filling.
*Secondly, use a silicone muffin mold like this: https://www.target.com/p/12ct-silicone-muffin-pan-made-by-design-8482/-/A-76198980?type=scroll_to_review_section#lnk=sametab
*This recipe uses liquid Allulose sweetener. Allulose is delicious and completely calorie-free. It tastes just like sugar... but with a mild, clean sweetness and absolutely no bitterness or aftertaste. A rare sugar found in figs, raisins and kiwi, Allulose is perfect for low-carb diets and has no glycemic impact on blood sugar (nor does it contain any fillers or artificial flavors).
Place cashews in high speed blender cup and cover with hot boiling water. Set aside for 15-20 minutes.
You can toast the almond flour to add a darker color and depth of flavor, but this step is optional. Merely stir almond flour continuously in a shallow pan over low-medium heat. Once the flour begins to turn golden in color, remove from heat. Watch carefully as this happens quick!
Combine almond flour, plant-based butter, sea salt and cinnamon in a medium bowl. (If you aren’t toasting the almond flour, melt the butter before combining)
Transfer the crust mixture to the silicone molds and flatten the crust (2 tbsp per mold) and set aside.
Preheat oven to 350 F (190 C)
Drain the cashews.
Add coconut cream, Allulose syrup, arrowroot, lime juice and zest to drained cashews in high speed blender cup.
Blend, taste and adjust Allulose or lime juice to your preference.
Pour filling over each mini crust in the mold (3-4 Tbsp)
Bake for 15-20 minutes or until they are slightly jiggly but not watery.
Rest on counter for 15 minutes, then place in fridge to cool for 5 hours (overnight preferred)
When ready to serve, carefully push bottom of each mold and the minis should slide right out.
Serve with whipped coconut cream and enjoy!
Per 1 Mini Cheesecake (Batch of 17)
Calories: 100 Carbohydrates: 4 g
Fat: 9 g Saturated Fat: 3 g
Fiber: 1 g Sodium: 31 g
Sugar: 1 g Protein: 2 g
This recipe was inspired by: Lime Pie Bars | Minimalist Baker Recipes