I was shopping the other day and had a big win in my eyes. Key limes. I love key lime pie as much as I love cheesecake. And I LOVE cheesecake. Of course the problem with both of those heavenly desserts is that I can’t have dairy. Look to the vegans again! They really have a solution for just about everything. Turns out a great substitute for cheese, especially in desserts, is soaked cashews. Well tickle me green, I love cashews! Is there anything I don’t love? Anyway, another story. This is perfect. The Vegan Key Lime Cheesecake Bite is coming into existence in my mind. So into the bowl go the cashews and cover with water overnight. Well that was easy(where’s that Business Depot button?…). Well so is the rest of this recipe.
Of course the key lime is a key ingredient to key lime cheesecake bites. It’s in the title for goodness sake. But, you’re right. They aren’t readily available to everyone. I get it. I’ve lived it. That is why I am giving the lime juice as a measured quantity, not in the number of key limes. Yes, of course key lime juice is different from regular lime juice, it’s sweeter. Now don’t be down and out because you only have regular limes at your finger tips, just add a little more of the coconut palm sugar! The world is a happy place again. I do encourage everyone to taste test this “cheesecake” mixture before pouring as some prefer things sweeter than others. I can eat 99% dark chocolate so I can streamline the sugar no problemo. Also keep in mind that the dates in the crust are sweet, so don’t go overboard on the sugar. If you can’t have sugar, the key limes and coconut milk with the date crust can be sweet enough on their own.
Everyone knows, that in a great cheesecake is a great crust. One of my favourite paleo/vegan dessert crusts is simple equal parts of pecans to pitted dates. I generally grab the medjool, but really any date will do. I haven’t tried toasting the pecans yet but as I type this I am mentally determined to do it next time, cuz it just sounds amazing. If you get there before I do, make sure to comment. I like my crust a little sticky, so I run the dates and pecans in the food processor until the mixture is fine and pretty clumpy. This makes for a great wet pack into the cups or cake pan. Just the way you want it. Simple. Delicious.
After all is blende and processed, it’s time to put it all together. Pack the crust mixture in a muffin tin, muffin cups, or cake pan and press down with your thumb or a low ball flat bottom glass until the crust is even and packed. Now pour the mixture on top. Pop them into the fridge for four hours or the freezer for an hour or two until set and you are in vegan key lime cheesecake bite heaven people. You know the drill. Try em, like em, comment on em, share em. I love the feedback.
Vegan Key Lime Cheesecake Bites
- 2-1/4 cups cashews
- 1-1/2 cups cocounut milk
- 1/2 cup cocounut oil
- 3/4 cup Lime juice
- 2 tsp heaping lime zest
- 2 tsp coconut palm sugar
- 1-1/2 cup pitted dates
- 1-1/2 cup pecans
- put the cashews in a bowl, cover in water (about 1″ above the top of cashews) and soak for 4 hours or overnight
- add pitted dates and pecans to a food processor
- process until the well mixed, wet looking, and starting to form clumps
- place 2 to 2-1/2 tbsp into each muffin mould of a cupcake pan (or into muffin cups or into a cake pan)
- press the crust mixture with your thumb (or the bottom of a flat glass) until its compressed and roughly level
- zest 6-8 key limes or 3 regular limes
- squeeze the limes until you have 3/4 cup
- add all filling ingredients to a blender
- blend on high until creamy and smooth (45-60 seconds)
- pour the filling into each of the muffin moulds until almost full
- put the muffin tins (or cups or cake pan) into the freezer for 1-2 hours until the filling sets
- remove from the freezer, remove from the tin, and plate
- sprinkle with some of the remaining lime zest and enjoy
- have 2 or 3, I won’t judge