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lime coconut cheesecake

Mini Lime & Coconut Cheesecakes

Prep Time: 15 minutes
Freezing Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6

Ingredients

Cheesecake Base

Cheesecake Filling

  • 2 cups raw cashews soaked overnight
  • 1 cup coconut cream
  • ¼ cup maple syrup
  • 1 lime juice and zest
  • 1 tsp Superfood Greens Food Matters

Instructions

Cheesecake Base

  • Place all ingredients into a food processor and blitz until fine and combined.
  • Divide the base between 6 mini moulds (line moulds with baking paper or use silicone moulds)
  • Press down evenly. Place in freezer to set while you make the filling.

Cheesecake Filling

  • Place all the ingredients into the food processor and process until you have a smooth, silky texture.
  • Take the bases out of the freezer and pour mixture over bases, evenly.
  • Let the cheesecakes set in the freezer for at least 3 hours.
  • Keep cheesecakes in the freezer until 10-15 minutes prior to serving.
  • Top with some fresh lime and crushed nuts.
Tried this recipe?Let us know how it was!
Course Appetizer, Dessert, Freezer Friendly, Snack, Special Occasion - Adult Party, Special Occasion - Christmas
Keyword Cashew, coconut cream, macadamia nuts, Medjool dates, shredded coconut
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegan
Author: Food Matters