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Mini Key Lime Cheesecake

Vegan gluten free mini lime cheesecake - forkMini Key Lime CheesecakeVegan gluten free mini lime cheesecake

    Vegan & Gluten-Free Mini Key Lime Cheesecake

    If the saying “We are what we eat” is true, then we must be impressively sweet. Save room for cheese-less Mini Key Lime Cheesecake.
    You heard right, Simply Desserts Foodie Friend, @feliciasfabfoodz created a zesty, gluten-free and vegan recipe you’re going to love. 
    Makes 10 mini cheesecakes or one 6-inch cheesecake.
    4.5 from 4 votes
    Print Pin
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Freeze Time: 3 hours
    Total Time: 3 hours 30 minutes
    Servings: 10 mini cheesecakes or one 6-inch cake
    Author: @feliciasfabfoodz
    Diet - Gluten-Free, Vegan

    Equipment

    • 6-inch springform pan or lined muffin tin

    Ingredients

    Oat Flour Crust

    • 1 ¼ cup oat flour
    • ¼ cup runny nut butter (preferably almond, cashew or macadamia)
    • 3 tbsp of milk of choice 
    • 1 tbsp maple syrup
    • 1 tsp baking powder
    • Pinch of salt

    Cheesecake Filling

    • 2 ½ cups raw cashews (soaked overnight)
    • ¾ cup full fat canned coconut milk
    • ¼ cup vegan butter/coconut oil (melted)
    • ⅓ cup maple syrup
    • 1 small lemon (the juice)
    • 1 sachet Simply Desserts Lime Jel
    • 1 tsp nutritional yeast
    • 1 tsp vanilla extract
    • Pinch of salt

    Lime Cream Cheese Frosting

    • ½ cup cream cheese
    • 2 tbsp Simply Desserts Lime Jel
    • 2 tbsp water
    • Splash of maple syrup
    • Pinch of salt
    • Sliced lime & zest to top

    Instructions

    Oat Flour Crust

    • Preheat oven to 350°F.
    • Mix dry ingredients.
      1 1/4 cup oat flour, 1 tsp baking powder, Pinch of salt
    • Mix wet ingredients.
      1/4 cup runny nut butter, 3 tbsp of milk of choice , 1 tbsp maple syrup
    • Combine dry and wet mixtures until a firm crust is formed.
    • Transfer to prepared 6-inch springform pan or lined muffin tin and press to cover the base.
    • Bake for 25-30 minutes (whole cake) or 22 mins (mini's) or until firm.

    Cheesecake Filling

    • Combine all ingredients in a blender and blend until smooth.
      2 1/2 cups raw cashews, 3/4 cup full fat canned coconut milk, 1/4 cup vegan butter/coconut oil, 1/3 cup maple syrup, 1 small lemon, 1 sachet Simply Desserts Lime Jel, 1 tsp nutritional yeast, 1 tsp vanilla extract, Pinch of salt
    • Once crust has cooled, pour in the cheesecake filling on top of the crust. Freeze for a minimum of 3 hours.

    Lime Cream Cheese Frosting

    • Dissolve Lime Jel in water.
      2 tbsp Simply Desserts Lime Jel, 2 tbsp water
    • Beat with cream cheese, maple syrup and salt.
      1/2 cup cream cheese, Splash of maple syrup, Pinch of salt
    • Top with lime. Enjoy!
      Sliced lime & zest to top
    Lime Jel

    Lime Jel

    Pack Size: 6
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