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No Bake Key Lime Pie Cheesecakes

No bake key lime pie cheesecakes

Maggie Michalczyk, RDN
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! 
Prep Time 20 mins
Cook Time 8 hrs 8 mins
Servings 12 mini cheesecakes

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. 
Keyword no bake key lime pie cheesecakes; key lime cheesecakes