Mini Key Lime Pie “Cheesecakes”
Sometimes I take recipe requests. 😉 When a friend of mine asked me to create a grain-free version of some key lime white chocolate cookies, I couldn’t resist! But I decided to go in a very different direction to make them mini “cheesecakes” of puréed cashews.
They’re a no-bake treat in addition to being dead simple and grain-free, because who wants to turn the oven on in the summer? Or wait and watch to make sure your baked dessert doesn’t burn? Not me. I love the spoon-it-out-and-freeze strategy when making treats, maybe you do too.
These mini key lime pie cheesecakes balance the creaminess of coconut milk with the natural sweetness of cashews, finished with the faintest tart flavor of lime. One note about key limes, while we’re on the topic: they have a slightly different flavor, leaning just a bit toward that of an orange, and are considered less sour than the more commonly available Mexican limes. However, with the addition of the other ingredients in this recipe, regular lime juice and zest will work just as well and be just as delicious. These mini key lime pie cheesecakes look fancy, taste fancy but are so simple to whip up. They’re a healthy dessert choice and take less than 10 minutes to make once the cashews have been soaked. When they’re finished and frozen, I let them soften for about 10 minutes on a plate at room temperature before serving.
Before we get to the recipe, you may have noticed a new little “Yum” button at the top of my posts, and a “Yummly” option in the share widget at the bottom of my posts. What is this about? If you’re not already familiar with it, Yummly is a recipe sharing site that puts every “yummed” recipe in the world in your pocket. A powerful recipe search, posts by all the bloggers you love, a digital recipe box option, recipe recommendations just for you, and a smart shopping list – all with you wherever you go. Yummly has the #1 iPhone, iPad and Android apps in addition to millions of visitors to the Yummly site. I was seriously impressed with how the Yummly iPhone app thoroughly screens your recipe recommendations according to your preferences/allergies, and I’m really excited to have my own Fresh Planet Flavor publisher page on Yummly, where you can see all of my yummed recipes at a glance, and add them to your digital recipe box and collections if you choose. The more recipes that you love and “yum”, the smarter your recommendations on Yummly get! So head over there, take a look around, and whenever you want to add one of my recipes to your recipe box, just hit the “Yum” buttons at the top/bottom of my posts here on Fresh
And now, mini key lime pie cheesecakes!
- 2 cups cashews, divided
- 1 cup dates
- ⅓ cup coconut milk
- ⅓ cup + 1 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tbsp lime juice
- To make the crust: pulse 1 cup of the cashews with the dates and 1 tablespoon of coconut oil into a coarse paste. Divide between 9 cups in a muffin tin, pressing crust firm and flat with your fingers. To make the filling: soak 1 cup of the cashews for 4-6 hours, drain, then purée until smooth with the coconut milk, ⅓ cup of coconut oil, the maple syrup and lime juice. Divide evenly over the crusts. Top with cashews and lime zest if desired, freeze until firm (minimum 1 hour).
- To serve, let the cheesecakes stand at room temperature for five minutes, then work a knife around the perimeter until the cheesecakes loosen. Enjoy chilled.