Do you like creamy desserts? Do you coconut and lime? If yes this recipe is for you.
* See an updated key lime cheesecake recipe here.
Mini raw dairy-free coconut lime cheesecakes
this recipe inspiration comes from our mom making a key lime pie. her pie is not one we would now eat. sorry mom. even though our mom’s pie is super easy and does taste good. we wanted to keep our version of key lime pie dairy free and made with wholesome raw ingredients that we love today.
we prefer the new and improved version we have created. and everyone in our family loved our version too! we think you will love it too.
this coconut lime cream cake is dairy free and raw, just like our chocolate one, making it super easy to make and promise everyone will love it.
if you are a fan of key lime then you will love love love this dessert.
This recipe makes about 12-14 mini cheesecakes, or one large 9 inch pie.Print
mini coconut lime cream cakes (raw, vegan, gluten free, grain free, soy free, dairy free, egg free)
A fat burning dessert that requires no baking and made from real ingredients! Mini raw dairy-free coconut lime cream cakes. Vegan gluten-free grain-free dessert recipe.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 12-14 mini cheesecakes, or one large 9 inch pie
- 1 cup almond meal
- 1 tablespoon mesquite flour (omit, we did for a little more flavor)
- 3–4 medjool dates (or 1–3 tablespoons maple syrup)
- 2 1/3 cup macadamia nuts or cashews, or a combo of the two nuts ( we did a combo of the two)
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/3 cup fresh lime juice
- about 2–3 tablespoons lime zest (about 6–8 limes)
- 1/4 cup water
To make crust:
- Place almond meal, mesquite flour, and dates into a food processor. and pulse till combined.
- Take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. set aside.
To make the filling:
- place all macadamia nuts, maple syrup, lime juice, lime zest and water into blender.
- blend for a little bit. then add in your coconut oil.
- continue to blend till everything is well blended and the batter is nice and smooth.
- adjust lime taste to your liking. add more or less zest.
- spoon lime filling on top of your crust in your mini cheesecake pans.
- if you want more of a lime flavor, top each one with a little lime zest.
- then place in freezer and let set for a few hours.
- remove from freezer and pop out the mini cream cakes (as we like to call them) and keep in refrigerator till ready to enjoy cold or room temperature.
since we have made this raw dessert a few times we wanted to share with you another variation. we did keep the base of the cream cake the same with using nuts and coconut oil.
why coconut oil? because it helps give it flavor, but mostly importantly helps with texture. coconut oil gets hard when cold, so the cake stays together!
Michelle’s variation number 1: she made this version while being home over Christmas.
Lime Coconut Cream Cake
- 1 cup coconut flakes
- 1/2 cup almond meal
- 3 dates
- 1 teaspoon vanilla extract
- 2 1/2 cups macadamia nuts, soaked for about 1-2 hours then rinse
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/4 cup lime juice
- 1/4 cup coconut milk (non-raw, unless you make your own)
- 2-3 tablespoons of lime zest
- 1/4 cup lucuma
follow directions as above to make this version.
Michelle made this back home for our family Christmas party and everyone enjoyed it.
but when I made the version back here for Gary and I to enjoy we decided that the crust was too much coconut like. so I made the crust more out of almonds. and added in mesquite for a nice unique flavor which I loved.
here is my (lori) first time making this lime cream cake awhile ago. I added some of the almond crust as a crumble on top. not a fan of how it looked with the crumbs on top so the next time we made it I left it with just the lime zest on top.
both macadamia nuts and cashews work great in this recipe. we did a combo of the two. remember to soak them as it helps not only with digestion but helps with providing a more creamy texture to the cream cake.
every time we made this raw coconut lime cream cake we never really thought we were going to share it. so as you can tell from the pictures we did not do our usual best picture taking. so we apologize for that, as we strive to take better pictures not only for your eyes but for our part in learning photography better.
guess that just means we need to make this again. and we got a sugar free version too 😉
another story behind the making of this recipe, besides the fact we love coconut and lime! but we received many requests for a non-chocolate version of our chocolate cream cake. so we hope you enjoyed our chocolate free recipe!
What recipes would you like to see us make? or re-make?
Have a great Friday!
ohh yum! I’m not a hugeee fan of key lime, but I do love lime and I think these sound way better than your typical key lime pie. That’s so great that you’re making the desserts yourself for the wedding, I’m sure there going to be a huge hit. Have a fabulous weekend!
UM, two word: YUM – OH.
I would LOVE to see you two create something savory! Maybe involving spaghetti squash? 🙂
i need limes. stat. that looks fantastic, and my mouth is watering over here…. haha!
How fun! They look delicious. I’m actually making a key lime pie next week for my Aunts birthday. I’ve been thinking about making minis instead
awesome Erica yes mini’s haha 🙂
Haha I do not think your mom would take offense to you not eating her pie when she sees these little gems! They look just as appetizing as the real thing, if not more so.
Because who doesn’t love cute little mini cakes? 😀
seriously, mini cakes all the way haha
Oooooo loves, these look great!!! I have this mild addiction with cheeseless cheesecakes, so friggin addicting and ever so healthy!!!
I’m making these!!!! YUM!
TGIF gals! Much Love!
haha Kris yes they are addicting 🙂 love them
Can you believe I never had key lime pie? Again, one of those things we don’t really have in Europe.. Those look delicious though, I’ll have to give them a try 🙂
Thanks you two for another awesome recipe
your welcome Helene!!
I love coconut lime cakes. Have you tried to replaced all sugar by stevia? How did you make base then? Did it taste very different from sugar version? And more question what kind of coconut milk did you use full fat one or light one? Thanks
I would like to see more recipes with fish if you still eat them. I mean I love salmon but do always the same bake with salt and pepper and some dill.
Wow, these look so good! Coconut and lime are such a great combo!
Yum!! Coconut lime is an awesome flavor combo! That filling looks good enough to just eat with a spoon 😀 Although I do really like how the mini ones look – very cute!
Do you girls use tofu? Whenever I go to a vegan place they have a tofu scramble that is to die for…then I make it at home and it’s not nearly as yummy as theirs. Have you ever made it…maybe you should and enlighten me! Also you both love chickpeas so much (socca)can you make falafel – in love with it, but wouldn’t object to a healthier recipe of it!!
I think your pics are out of this world! I love making coconut lime cake, and hadn’t thought of it as a St Pat’s day possibility–good call.
I have some decisions this w/e too. Good luck to Lori with those.
Tony would flip out over this. He absolutely loves key lime pie. This looks amazingly delicious!
I have all the ingredents!! MUST make tomorrow! Love lime, perfect St. Patty’s Day dessert!! Few questions…Do you soak your mac nuts in cashews in your most recent recipe for the filling? I notice in one of the other recipes you did. Also, do you think it would work in a cupcake pan since I don’t have a mini cheesecake pan? So jealous of all your fun little mini pans…donut, cheesecake, etc. 🙂
Crysta, yes we listed that we soaked the nuts for two reasons, easier to digest and helps them get soak so they get creamier. Yes it will work in a cupcake pan, just might be hard to get out of pan, unless you have the reusable silicone kind.
Yummy yummm these look so creamy and delicious!
Oh wow, these look amazing!!
I made this last night (the version without the extra coconut), and served it today to friends. They are gluten free, dairy free, corn free, most grains free…and I needed something cool and refreshing to go with our spicy meal. Perfect! Thank you so much! They can’t have tapioca so there was no dairy free ice cream at the store they could eat. Since I don’t have an ice cream maker I really didn’t know what to do until I found this recipe. Awesome! Thanks so much for your hard work at measuring and testing. I bought a mini cheesecake pan just to make your choc cream cakes last month. Loved those! So happy to use the pan again and see that the recipe was the perfect size. I would love more raw cream cake recipes. If I lived near you I would support your bakery. Thanks from South Dakota!
Delicious enough when in pie form but utterly drool-worthy when individual babies… so cute!
Oh. My. Goodness. I just made these, and practically licked the Vitamix clean. They are in the freezer now, and I will not be able to wait until they are set. I used ramekins. This may be the next thing I take to my raw food meetup group! Thank you so much for the great recipes!
Deana awesome!! yay, we love this recipe too.
Just came across this on fitsugar, and HAD to come visit your site for the recipe. They look absolutely scrumptious!! 🙂
Bonnie, thank you!! thanks for stopping and saying hey
These look amazing and I have all the ingredients at home! My only question is how well they hold together. I’m considering doubling the recipe and putting it in a 9×13 so I can cut into squares to bring to work. I just hope that would work and I don’t wind up wasting it all. Any thoughts or suggestions would be appreciated. Thank you. I can’t wait to try this!
Hi! I have a couple questions: 1- where can I buy lucuma? (is that powder?). 2- when you bake with coconut oil, do you make it liquid first and then measure or use measuring when it is still solid?
You can buy lucuma off the internet off amazon, natural zing, navitas naturals. and yes we have our coconut oil in liquid form when we use it to bake.
Can you replace the cashews for almonds? Looks awesome!
Sherry yes you can try, although almonds do not get as creamy as cashews.
Hi, I have never made a raw cheesecake before. When placing it in the freezer to set, will it make it completely frozen? If so, how long do I need to let it sit out before serving it. If I keep it out on the counter while serving it, will it melt?
I’m very new to cooking raw vegan.
Hi Heidi, yes when you freeze it – it will freeze completely. Then bringing it out to room temperature before slicing will take about 15-20 minutes. You can let it sit out on counter – depending on how hot the room is will depend on how long it can sit out. But we would say 30 minutes or so. If gets soft just store in refrigerator and it will keep it at perfect texture. Enjoy!