Key Lime Pie Mini Cheesecakes
- prep time - 20 mins
- cook time - 240 mins
- total time - 260 mins
- serves - 12
If you can’t choose one healthy dessert recipe from our website, we suggest starting with this one. It’s definitely an all time favourite with the perfect balance of indulgent velvety texture, sweet & fresh flavour and a crunchy nut base. Impossible not to love this!
Ingredients
BASE:
- 80g Oats
- 125g Nut butter (eg cashew, almond, pistachio all good options)
- 3 tbsp Superblend Key lime
- 3 Soft medjool dates
- Zest 1 lime
- Pinch salt
- 150g Cashews soaked in boiling water 15 mins and drained
- 180ml Full fat coconut milk
- 60ml Coconut oil
- 20-30g Superblend Key lime
- 50ml Brown rice syrup or maple syrup
- Juice 3 limes & zest of 2
- Lime zest
- Mint leaves
Instructions
- First line a muffin tray with 12 cupcake cases.
- In a food processor add the oats protein powder, lime zest and salt. Blitz to a rough crumb. Add the nut butter and dates, pulse again until a soft crumb forms and sticks together when pinched.
- Divide the mixture between the 12 cases and press in firmly to form the base. Place in the fridge to chill whilst you make the next layer.
- Add all the ingredients for the cheesecake to a high-speed blender and blitz until silky smooth. Taste for sweetness, adding more syrup or lime to taste.
- Divide between the muffin cases and place in the fridge to chill for a minimum of 4 hours and ideally overnight.
- Remove the cheesecakes from there cases and serve with a little extra lime zest and mint leaves.
