Mini Raw Vegan Paleo Coconut Lime Cheesecakes

Coconut Lime Cheesecake updated


Mini Raw Vegan Paleo Coconut Lime Cheesecakes
  • Crust:
  • 1 cup raw almonds
  • 1 cup pitted medjool dates
  • zest of 2 limes, optional
  • Filling:
  • ¾ cup cashews, soaked overnight
  • 2 tbsp filtered water
  • 3 tbsp pure maple syrup or raw honey
  • 1 tbsp pure vanilla extract
  • 2½ tbsp unrefined coconut oil
  • 2 limes, juiced
  • 2 limes, sliced for garnish, optional
  • unsweetened shredded coconut, for garnish, optional
  1. Place the almonds and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides.
  2. Place spoonfuls of the mix into a greased mini cheesecake pan and pat down until the top is smooth and even. Fill each one about halfway.
  3. Blend all ingredients for the filling in a food processor until perfectly smooth. Scrape down the sides every minute or so. Taste and add more sweetener as needed.
  4. Place spoonfuls of the mix on top of the crust.
  5. Place in the freezer for at least 2 hours.
  6. Remove from freezer and let thaw for about 10 minutes. Remove from pan.
  7. Let thaw until soft enough to eat - about 10 more minutes. You can keep the uneaten ones in the freezer - they freeze great and last for quite a while!
Check out all my different mini cheesecake flavors here.

I have this mini Cheesecake mold from Amazon.


Leave a Reply

Your email address will not be published. Required fields are marked *