Rich creamy unbaked key lime cheesecake. A dessert filled with healthy fats like coconut oil to burn fat! Perfect to enjoy on a hot summer day. Easy to make and taste amazing.
Prep Time:20 minutes
Total Time:20 minutes
Yield:9 inch cheesecake or 13-14 mini cheesecakes 1x
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 or coconut nectar (could use honey if you like)
1/3 cup fresh lime juice
about 2–3 tablespoons lime zest (about 6–8 limes)
1/4 cup water
1 cup almond meal
1 tablespoon mesquite flour (can omit, we did for a little more flavor)
3–4 medjool dates (or 1–3 tablespoons maple syrup)
First make graham cracker cookies if you are using that as the crust and follow directions mentioned in our cookbook. You don’t have to bake them as there are no eggs in the crust. We just blended up the ingredients in our food processor and pressed into our mini cheesecake pan.
If using the other recipe for the crust — begin by placing almond meal, mesquite flour and dates into a food processor. And pulse until combined.
Take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. Set aside.
Next make the cheesecake filling.
We recommend soaking the cashews or macadamia nuts before blending and giving them a nice rinse.
Place nuts, maple syrup, lime juice, lime zest and water into blender.
Blend for a little bit.
Then add in your coconut oil and continue to blend until everything is well blended and the batter is nice and smooth. adjust lime taste to your liking. add more or less zest.
Spoon lime cream filling on top of crust in mini cheesecake pans.
If you want more of a lime flavor, top each one with a little lime zest.
Then place in freezer or refrigerator 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 until ready to enjoy at room temperature.
Recommend freezing leftover slices for longer shelf life.