You’re going to love these no bake key lime pie cheesecakes that are made with simple ingredients, require no baking, are gluten free and can be made dairy free. They’re my favorite lightly sweet and tart freezer treat!
A no bake cheesecake that’s just as good as the real thing?! Yes! These no bake key lime pie cheesecakes are creamy and tart and made with simple ingredients like nuts, yogurt (or non-dairy yogurt) lime juice and lime zest along with a surprise ingredients (matcha!) that helps give them a green tint!
This week on Instagram I’m hosing citrus week which is a week full of citrus inspired recipes like banana lemon chia muffins, honey citrus glazed salmon and more! Rob loves anything and everything key lime flavored, so I knew I had to get creative with a different way to incorporate the flavors of key lime into a fun treat! P.s. he loves these!
Born was this no bake cheesecake recipe that makes 12 individual cheesecakes — these “freezer cheesecakes” harden in your freezer to become a tart little treat you’ll love being able to grab when you need a little sweet treat! After I made this batch, I immediately got started on a pumpkin version (but of course!) that I can’t wait to share with you soon!
You can make these recipe using regular yogurt or dairy free depending on your preference. Once they’e set in your freezer, you can simply pull one out of your freezer and let it thaw on your counter for a few minutes and enjoy!
ingredients for no bake key lime pie cheesecakes
- limes
- dates
- almonds
- cashews
- coconut oil
- cocoa powder
- vanilla yogurt or non-dairy yogurt (I like siggi’s regular and non-dairy options)
- unsweetened almond milk or non dairy milk of your choice
- matcha powder – you won’t be able to taste the matcha, it’s there to add a green tint to these cheesecakes!
- maple syrup
utensils / equipment:
- food processor
- high-speed blender
- muffin tin
- muffin liners
No bake key lime pie cheesecakes
Ingredients
for the crust:
- 1 cup raw almonds
- 1 1/2 cups pitted dates
- 3 tsp. coconut oil
- 1/4 cup unsweetened coconut flakes
- 1 tbsp. cocoa powder
- 1/2 tsp. sea salt
for the filling:
- 1 cup raw cashews
- 1/2 cup vanilla yogurt or non-dairy yogurt
- 1/2 cup unsweetened nut milk
- 1 tbsp. lime juice
- 1/4 cup maple syrup
- 2 tsp. lime zest
- 2-3 tsp. matcha powder
Instructions
- Line a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
- Add all crust ingredients to a food processor and pulse until well combined. Mixture will be thick and sticky.
- Press crust mixture into the base of lined muffin tin. Place in the freezer to set.
- Prepare the cheesecake filling by adding all filling ingredients to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
- Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin.
- Return to freezer to set completely, at least 6 hours or overnight.
- When ready to have remove from the freezer and let thaw on the counter for about 3-4 minutes. They’ll be easy to pop out of the muffin tin at that point!
Notes
more recipes like this you’re sure to love
- lemon sugar cookies {gluten & dairy free}
- almond butter carrot breakfast muffins {gluten & dairy free}
- banana lemon chia muffins {gluten & dairy free}
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