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Vegan Key Lime Cheesecake Minis



1/4 cup vegan butter , melted ( we used earth balance )

1 1/4 cups graham cracker crumbs ( about 1 sleeve ) * add about 3 more individual crackers if you like more crust


1 cup raw cashews, soaked for 4-6 hours ( or overnight, which we did ) then drained

3/4 cup light or full-fat coconut milk, well shaken

1/4 cup coconut oil, melted

3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)

1/3 - 1/2 cup maple syrup (depending on preferred sweetness)


Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners.

Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.

Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.

Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup for added sweetness.

Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.

Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.


*Inspired by minimalistbaker *To keep this recipe gluten-free/grain-free, simply sub gluten-free cookies in place of the graham crackers OR use a walnut-date crust. *Prep/cook time doesn't include freezing.

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