Bright, tangy and perfectly portioned, these mini key lime pie cheesecakes are everything you love about the classic dessert—just in bite-sized form. A buttery graham cracker crust pairs with a smooth, zesty filling made with real key lime juice and creamy coconut for a refreshing treat that’s as fun to serve as it is to eat. Ideal for summer gatherings or anytime you’re craving a tropical twist.
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Mini Key Lime Pie Cheesecakes
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Ingredients
- 3 Tbsp. vegan butter
- 1 cup graham cracker crumbs
- 3/4 cup coconut cream
- 1/4 cup cashew butter
- 3 Tbsp. lime juice
- 2 Tbsp. lime zest
- 1 pinch all natural green colorant
- 1/4 cup vanilla protein powder
- 2 Tbsp. powdered monkfruit
Instructions
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Process graham crackers into fine crumbs and measure out 1 cup.
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Combine crumbs with melted butter.
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Press the mixture firmly into 9 silicone muffin liners.
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Bake at 350 degrees F for 10 minutes.
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Set aside to cool completely.
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Blend coconut cream for 30 seconds until smooth.
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Add remaining ingredients and blend until fully smooth, scraping down sides as needed.
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Pour filling over cooled graham cracker crusts.
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Place in freezer for at least 4 hours, until frozen solid.
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Once frozen, remove from silicone liners.
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Optionally top with whipped cream and lime zest.
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Store extras in freezer.
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Let thaw for about 5 minutes before serving.
Notes
Nutrition
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The post Mini Key Lime Pie Cheesecakes first appeared on The Upside by Vitacost.com.