Indulge in the zesty delight of Key Lime Minis, a raw cashew-based cheesecake that’s as refreshing as a summer breeze! These wholesome treats are the perfect guilt-free dessert, offering a creamy, tangy flavor that’s both satisfying and utterly delicious. Whether you’re hosting a gathering or treating yourself, these mini cheesecakes are sure to brighten your day!
As I mentioned in a previous post, the Chocolate Hazelnut Cake I made for my daughter’s birthday was a big hit. Now, I’m already planning something special for my son-in-law’s birthday in August, although I’m not quite sure what it will be yet. Interestingly, as I predicted, his sister ended up making the birthday cake this year—she always does!
That said, I discovered he’s a big fan of key lime pie, so my daughter and I decided I would make Key Lime Minis for him instead. While they’re not exactly the same as a classic key lime pie, he absolutely loved them, and so did the entire family!
I had never made a Key Lime dessert before, but I can confidently say it won’t be my last! Their flavor is delightfully unique compared to regular limes. If you can’t find fresh Key Limes at your local store, Key Lime Extract is an alternative worth exploring, though I haven’t personally tested it yet. Luckily, one of our local supermarkets carries authentic Florida Key Limes, so I was able to enjoy the real deal for this recipe!
Do You Love Key Lime Pie?
By the way, are you a fan of key lime pie? Have you ever tried making it yourself? There are so many options to choose from—raw, baked, or even a mix of both. If you’ve had any experience, I’d love to hear about it! Feel free to share your tips or stories in the comments.
I hope you enjoy this recipe and give it a try. If you’re looking for something completely different, be sure to visit my Desserts page, where you’ll find a variety of raw vegan recipes. From Pitaya Mini Cheesecakes to Raw Mocha Mini Cheesecake and so much more, there’s something for everyone. Not to mention, all my desserts are refined sugar-free, and most are gluten-free too.
I’d love to get your feedback, so don’t hesitate to leave a comment or CONTACT ME by email. Thank you for visiting, and I hope you have a wonderful week!
KEY LIME MINIS: Your Easy Guide to a Wholesome Treat!
Equipment
- Food processor
- silicon muffin pan
- double boiler
- piping bag
- ice cream scoop
Ingredients
- CRUST
- 1 cup pitted Medjool dates soaked for 15 minutes and drained
- ¼ coconut oil melted above the steam in double boiler pot
- ¼ cup of raw almonds
- ¼ cup of raw pumpkin seeds
- ¼ cup of pecans
- ¼ cup of Brazilian nuts
- 1 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- FILLING
- 2 cups raw cashews soaked for 6 hours
- ½ cup of canned fat coconut cream
- 1/2 cup of coconut water
- ½ cup of lemon juice
- 1/3 cup of maple syrup
- 1 tsp pure vanilla extract
- ¼ coconut oil melted above the steam in double boiler pot
- 1 tsp key lime zest
- juice from 8 key limes
- ¼ tsp green spirulina
- 4 key limes to decorate
Instructions
- CRUST
- In a food processor, blend the dates with coconut oil and salt until smooth.
- Add the nuts and pulse briefly to grind them while keeping a slightly chunky texture.
- Transfer the mixture into a bowl and scoop approximately 3 tablespoons into each section of your muffin pan. A mini ice cream scoop works best for this.
- Press the mixture down with your fingers to flatten it. For an even smoother surface, place a piece of plastic wrap over each crust and press gently.
- Once finished, place the pan in the freezer. If you’re using a silicone mold, it helps to place it on a tray for stability, as silicone can be flimsy.
- FILLING
- Blend all the filling ingredients (except spirulina) in a food processor until smooth and creamy.
- Remove the crusts from the freezer and spoon or pipe about 6 tablespoons of filling onto each crust using a mini ice cream scoop, spoon, or piping bag.
- Gently tap the pans on the counter to help the filling settle evenly.
- Place the pans back in the freezer overnight.
- DECORATION
- Divide the remaining filling into two equal parts. Mix one half with ¼ teaspoon of green spirulina. If you prefer a more vibrant green, add a tiny bit more spirulina.
- Store both colors of cream in separate sealed containers in the refrigerator until ready to use.
- The next day, carefully remove the cakes from the silicone mold.
- Fill a piping bag with both colors of cream, ensuring the colors are evenly distributed. Test it beforehand to make sure both colors flow smoothly.
- Decorate your cakes as desired, then store them in the refrigerator or leave them at room temperature for 30 minutes before serving.
Notes
- These cakes can be stored in the freezer for up to one month if kept in a sealed container.
- In the refrigerator, they will stay fresh for up to three days.
