Raspberry Lime Cheesecake Bites
Ingredients
For the Crust
- 3/4 cup walnut halves
- 1/2 cup vegan graham cracker crumbs
- 1/2 tbsp maple syrup
- 1/2 cup dates soft pitted Medjool dates
- 1/4 tsp cinnamon
- pinch of salt
For the Cheesecake Filing
- 1 1/2 cups raw cashews soaked for 4-6 hours or overnight
- 3/4 cup + 1 tbsp freshly squeezed lime juice (or more to taste)
- 1/3 cup coconut oil melted
- 1/2 cup shredded coconut unsweetened
- 1/2 cup full fat coconut milk
- 1/3 cup + 1 tbsp maple syrup
- fresh raspberries
- lime zest
Instructions
For the Crust
- Add all ingredients to a food processor and blend until combined, small pieces of walnut should remain. The crust should be sticky such that it will form into a ball. If it is too dry add a couple more dates.
- Grease a muffin tin with coconut oil. Place strips of parchment paper across the bottom of each slot. These little parchment tabs will make it easier to remove the cheesecake bites.
- Scoop 1 tbsp to 1 1/2 tbsp of crust mixture into muffin tin. Press down firmly with fingers. Place in freezer until crust is firm.
For the Cheesecake Filling
- Add filling ingredients to a food processor or blender and blend until mostly smooth. Taste filling and adjust amount of lime juice to taste. If you are having trouble blending add a bit more coconut milk.
- Remove muffin tin from freezer and spoon cheesecake filling on top. Top with fresh raspberries and lime zest.
- Freeze until hard (3-5 hours). Cut around edges of cheesecakes with a knife and then tug gently on the parchment tabs to remove. Either eat frozen or leave out for a few minutes to soften.
Notes
Mini Cheesecakes should be kept frozen (will keep for approximately 2 weeks in freezer).