These Vegan Mini Key Lime Cheesecakes are a tasty treat that is creamy and zesty! Made with simple ingredients like cashews and coconut milk, they’re refreshing and guilt-free.
Making these little delights is so fun! They are perfect for sharing, but let’s be honest—I often keep them all to myself! 🍰😄 I love how easy it is to whip them up for any occasion!
Key Ingredients & Substitutions
Vegan Graham Cracker Crumbs: These give your crust a nice crunch! If you can’t find vegan ones, crushed nuts or oats can work too, mixed with a bit of sugar and oil.
Raw Cashews: Soaking them makes a smooth filling. If you have nut allergies, try using silken tofu as a substitute; it will yield a different texture, but still creamy!
Coconut Milk: Full-fat adds creaminess, but you can use any non-dairy milk if you prefer a lighter version. Just note that it might not be as rich.
Key Lime Juice: Fresh is best for that zesty kick! If unavailable, regular lime juice works fine. You can also use lemon juice for a different flavor profile.
How Do I Ensure a Creamy Cheesecake Filling?
The key to a smooth and creamy filling lies in properly blending your ingredients. Start with soaked cashews, as they blend up perfectly. Here are some tips:
- Make sure your cashews soak in hot water for at least 2 hours—this softens them for easy blending.
- Blend ingredients in a high-speed blender to get the smoothest texture. You may need to stop and scrape down the sides a couple of times.
- If the mixture seems too thick, add a splash of non-dairy milk to help it blend smoothly.
Taking these steps will help you achieve that lovely, creamy consistency that makes these cheesecakes irresistible!
Vegan Mini Key Lime Cheesecakes
Ingredients You’ll Need:
For the crust:
- 1 cup vegan graham cracker crumbs (or digestive biscuit crumbs)
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup or agave nectar
For the cheesecake filling:
- 1 1/2 cups raw cashews (soaked in hot water for at least 2 hours, then drained)
- 1/2 cup full-fat coconut milk (canned)
- 1/3 cup fresh key lime juice (or regular lime juice)
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 1 tbsp cornstarch or arrowroot powder
For topping:
- Coconut whipped cream (store-bought or homemade)
- Lime zest
- Small lime slices or wedges
How Much Time Will You Need?
This delightful recipe requires about 15-20 minutes of prep time, plus 18-20 minutes of baking, followed by a chilling time of at least 4 hours. You’ll spend a short while mixing and preparing the layers, and then let them chill until set. Perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). If you’re using a mini muffin tin, line it with paper cupcake liners or lightly grease it for easy removal later on.
2. Make the Crust:
In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Stir until everything is evenly moistened and it holds together when pressed. This crust is what will hold all the delicious cheesecake filling!
3. Press the Crust Mixture:
Take about 2 tablespoons of the crust mixture and press it firmly into the bottom of each mini muffin cup to form a base. It’s important to pack it down well. Set aside while you prepare the filling.
4. Blend the Filling:
In a high-speed blender or food processor, combine the soaked cashews (drained), coconut milk, key lime juice, melted coconut oil, maple syrup, vanilla extract, and cornstarch. Blend until the mixture is completely smooth and creamy. This may take a couple of minutes, and you might need to scrape down the sides of the blender to get everything mixed well.
5. Fill the Muffin Tin:
Pour the creamy cheesecake filling evenly over the crusts in the muffin tin, filling each one about three-quarters full. Don’t worry if they look a little messy; they’ll bake up beautifully!
6. Bake:
Place the muffin tin in the preheated oven and bake for about 18-20 minutes. You want the edges of the cheesecakes to be set, while the center should still be slightly jiggly. This ensures a smooth texture once cooled!
7. Cool and Chill:
After baking, remove the muffin tin from the oven and let it cool to room temperature. Once cool, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours, or until they are fully set.
8. Remove from Tin:
When ready to serve, carefully remove the mini cheesecakes from the muffin tin liners. Take your time so they don’t break apart.
9. Add the Toppings:
Top each cheesecake with a generous dollop of coconut whipped cream. Sprinkle some lime zest over the top, and add a small lime slice or wedge for a pop of color and extra flavor.
10. Optional Garnish:
If you’d like, you can garnish your cheesecakes with fresh raspberries or mint leaves for an extra special touch.
11. Enjoy!
Serve these refreshing Vegan Mini Key Lime Cheesecakes cold, and watch them disappear! Enjoy every zesty, creamy bite!
Can I Use Different Nuts Instead of Cashews?
Yes, you can! While cashews provide a creamy texture, you can also use soaked silken tofu for a nut-free option. Just keep in mind that it will alter the flavor slightly.
Can I Make These Mini Cheesecakes Gluten-Free?
Absolutely! Just ensure that you use gluten-free graham cracker crumbs or an alternative like ground oats or almond flour mixed with a bit of coconut oil and sweetener to form the crust.
How Long Do Leftover Mini Cheesecakes Last?
Leftover mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. For best texture, enjoy them cold or at room temperature!
Can I Freeze These Mini Cheesecakes?
Yes, you can! To freeze, place them in an airtight container and separate layers with parchment paper. They can be frozen for up to 2 months. Thaw them in the fridge before serving for the best texture.
