These Vegan Mini Key Lime Cheesecakes are a cute little treat! Made with creamy cashews, zesty lime juice, and a crunchy rice cereal crust, they’re both tasty and refreshing.
Perfect for a sunny day or a gathering, these mini desserts will wow your friends. I love how simple they are to whip up—just blend, pour, and chill! 🍰💚
Key Ingredients & Substitutions
Vegan Graham Cracker Crumbs: This is essential for that classic cheesecake crust. If you can’t find vegan graham crackers, try using crushed digestive biscuits or any nut-based or oat-based cookies that are vegan-friendly.
Cashews: They create the creamy texture for the filling. For a nut-free option, you might try silken tofu or sunflower seeds, but the flavor will be slightly different.
Coconut Cream: This gives richness to the cheesecake. If you’re in a pinch, you can use full-fat coconut milk, just remember to chill it first and scoop out the solid part. You can also substitute with a non-dairy cream cheese for a different taste.
Key Lime Juice: Key limes provide a unique tartness. If unavailable, regular lime juice works just fine. For added zest, you can also use lemon juice!
How Do I Get a Smooth Cheesecake Filling?
To achieve that dreamy texture, it’s crucial to blend the cashews well. Here’s how to nail it:
- Soak the cashews in hot water for at least 2 hours to soften them.
- Use a high-speed blender for best results – if your blender isn’t powerful, blending in small batches can help.
- Scrape down the sides frequently while blending to ensure everything is mixed evenly.
- Blend until completely smooth; no lumps should remain!
This will create a creamy filling that perfectly mimics traditional cheesecake without the dairy!
Vegan Mini Key Lime Cheesecakes
Ingredients You’ll Need:
For the crust:
- 1 ½ cups vegan graham cracker crumbs (or digestive biscuits, crushed)
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup or agave nectar
For the filling:
- 1 ½ cups raw cashews, soaked in hot water for at least 2 hours and drained
- ½ cup coconut cream (the thick part from canned coconut milk)
- ½ cup fresh key lime juice (or regular lime juice)
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or arrowroot powder (optional, for firmness)
For topping:
- Coconut whipped cream (store-bought or homemade)
- Lime zest for garnish
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients, 20-30 minutes for baking, and then at least 3-4 hours to chill, ideally overnight. In total, plan for around 4 to 5 hours for a perfect set!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot for your crust.
2. Make the Crust:
In a medium bowl, mix the vegan graham cracker crumbs, melted coconut oil, and maple syrup until well combined and crumbly. It should hold together when pressed.
3. Press the Crust:
Take about 1-2 tablespoons of the mixture and firmly press it into the bottom of each muffin cup to form the crust. Make sure it’s nicely packed!
4. Bake the Crust:
Bake the crusts for about 8-10 minutes, or until they’re lightly golden. Once done, take them out and let them cool while you prepare the filling.
5. Blend the Filling:
In a high-speed blender or food processor, add the soaked cashews, coconut cream, key lime juice, maple syrup, vanilla extract, and cornstarch (if using). Blend until it’s completely smooth and creamy. Remember to scrape down the sides to get everything blended evenly.
6. Pour the Filling:
Pour the creamy filling evenly over each crust in the muffin tin, filling each nearly to the top. Don’t worry if it overflows a little—it’ll settle!
7. Bake the Cheesecakes:
Bake the cheesecakes for 18-22 minutes. The edges should look set, but the center will still be slightly jiggly. That’s perfect!
8. Cool and Chill:
Remove them from the oven and let them cool at room temperature for a bit. Then, transfer to the refrigerator and chill for at least 3-4 hours, or overnight if possible, so they firm up nicely.
9. Add the Topping:
Once chilled, top each mini cheesecake with a dollop of coconut whipped cream and garnish with freshly grated lime zest for that pop of color and flavor!
10. Serve and Enjoy!
Serve these chilled and enjoy your delicious, refreshing Vegan Mini Key Lime Cheesecakes. They’re sure to be a hit!
Can I Use Non-Vegan Ingredients?
Absolutely! If you’re not strictly vegan, you can use regular graham crackers, butter instead of coconut oil, and standard cream cheese instead of coconut cream for the filling. Just keep in mind that it will alter the overall vegan aspect of the dish!
Can I Make These Mini Cheesecakes Gluten-Free?
Yes! Simply substitute the vegan graham cracker crumbs with gluten-free graham crumbs or ground nuts like almonds or walnuts mixed with coconut. The crust will still be delicious!
How Do I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. These cheesecakes are best enjoyed chilled, so just take them out and enjoy them straight from the fridge!
Can I Freeze These Mini Cheesecakes?
Yes, you can freeze them! Wrap each cheesecake tightly in plastic wrap and then place in a freezer-safe container or bag. They should keep well for up to 2 months. To thaw, simply place them in the fridge overnight.