I’m on a key lime flavor kick this summer.
I’m sure you know these are not actually cheesecakes, but they really taste like them! There’s just something about cashews that imitate that cheesecake taste and texture.
These delicious desserts are dairy-free, gluten-free, vegan, and mostly raw. They are made with cashews and coconut oil with a maple walnut crust. Fresh lime juice and lime zest give them their tropical key lime flavor.
While we are on the topic of lime zest, let’s talk about something.
Does anyone know of a high tech/futuristic/affordable tool that automatically zests citrus for you? ‘Cause I could really use one of those. Maybe there’s something on Kickstarter? Please help! You know I like to keep my recipes as simple as possible.
Zesting is about as fun as folding laundry. And unless you are one of those people who like folding laundry, you get what I’m saying.
I tried to think of ways I could make this taste like key lime pie without having to zest a single lime…but, yeah, I got nothing. Taking the time to zest a few limes is so worth it. That tart, limey zest just pops in your mouth.
I served these key lime cheesecakes at a shopping party and they were a big hit among dairy eating folks! My little food processor was able to handle this noble task. They aren’t super smooth, a texture you would get by soaking the cashews for hours or by owning a Vitamix–the 1st option requires advance planning, the 2nd requires, well….a Vitamix.
Ahhh Vitamix…I picture it standing tall on my granite countertop like the Lombardi Trophy of kitchen appliances (is it football season yet??). People will ooo and ahh and say things like, “Wow, you could sell these mini cheesecakes in a shop! They’re so perfect and smooth!”
But really, they don’t have to say anything. An empty plate where mini cheesecakes used to be is all I need to encourage me to keep making delicious dairy-free desserts–Vitamix or no Vitamix. They can always be smoother, but they still taste incredible.
These cheesecakes prove that you do not need a Vitamix to make this dessert. You do, however, need a food processor. If you don’t have a mini cheesecake pan, use a muffin pan lined with cupcake wrappers for easy removal.
They are soft, so keep them in the fridge until you are ready to eat. I hope you enjoy these yummy desserts as much as I did!
- 2 cups raw walnuts
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 cups raw cashews
- 1/2 cup coconut oil
- 2 tablespoons maple syrup (or more to taste)
- 1/2 cup key lime juice
- zest of 4-6 key limes
- In a food processor, pulse raw walnuts until finely ground. Add maple syrup and vanilla and pulse until ball begins to form.
- Press 2 teaspoons of the walnut crust mixture into each bottom of the 12 cup mini cheesecake pan, or into a muffin tin lined with cupcake wrappers.
- Clean out your food processor to prepare the filling. Add cashews and pulse until finely ground.
- Add coconut oil, maple syrup, lime juice, and lime zest, and pulse until well combined. Spoon mixture evenly on top of walnut mixture. Sprinkle with extra lime zest for a pop of color and flavor.
- Freeze for one hour and then store in refrigerator. Keep refrigerated until ready to serve.
