I’m a big fan of Key Lime Cheesecake. Vegan Key Lime Cheesecake of course.
My favorite Key Lime Cheesecake recipe with crust can be found here and if you do eat dairy there is an awesome Greek Yogurt Key Lime Cheesecake Recipe that you can find here.
For a guilt free Key Lime Beauty Smoothie check out this recipe.
For one of my favorite simple secret ingredient recipes try my Key Lime Pie here.
If you enjoy cheesecake on a stick (Yea, I said on a stick) you can find our Key Lime Cheesecake Lollipops here.
And… for Key Lime Macaroons go here!
The recipe below for Mini Key Lime Cheesecake Cupcakes. They are super easy to make, adorable to look at and taste divine.
If you are looking for a fresh, yummmy treat try these little bites.
This recipe is vegan, gluten free, raw, freezer made, grain free, dairy free, sweet, creamy, tangy and delicious.
Ingredients:
- 3 Cups Pre-Soaked and Drained Cashews (soak for 2 hours in a covered container in water)
- 1/4 Cup Coconut Oil
- 1/4 Cup Maple Syrup (or 10-15 Drops of Liquid Stevia to make this recipe sugar free)
- 1 tsp Vanilla Extract
- Zest of 1 Lime (set some aside for decorating later)
- Juice of 1 Lime
- Toasted Coconut (for decorating)
- Coconut Whipped Cream (for dipping)
Directions:
- Place all cheesecake ingredients into your food processor and blend until smooth.
- Using a mini muffin tin and liners fill each cup with chocolate cheesecake.
- Place in the freezer for 4 hours (to overnight).
- Whip the coconut cream.
- Remove cheesecakes from the freezer and top each with whipped coconut cream, toasted coconut and lime zest directly before serving.
- Serve and enjoy.
- Tip - Store left overs in a sealed tight container in the refrigerator.
- Tip - These are best constructed right before serving as the cheesecakes are best straight from the freezer and the coconut cream is best straight from the refrigerator.
DAMY Members - 3 mini cheesecakes is a great treat option.
