No bake key lime pie cheesecakes
Tart and creamy, these no bake key lime pie cheesecakes are fun to make and make individual mini cheesecakes that are a good portion size! Stash in your freezer for when you're craving a little treat!
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
I recommend storing in the freezer in a Tupperware with the muffin liners still on.