Raw Lime Mini Cheesecakes

A couple of years ago, I went through this phase of making cheesecakes every few days. No really, every three or four days, I’d be in the kitchen with the hand held beater, whipping up something exciting. I remember cookies and cream, raspberry swirl, New York baked, lemon, chocolate, toblerone… just to name a few.

Recently I’ve noticed that ‘raw cheesecake’ is all the rage. Created mostly by vegan cooks, these raw cheesecakes don’t actually use cheese. So I guess technically, it’s not a cheesecake, but a cool vegan replication. Anyway, reading ample recipes online sparked my interest because they look absolutely DELICIOUS. Cheesecake has a reputation of being quite unhealthy, so this is a healthier alternative you can eat more often.

One thing that blows my mind about vegans and raw foodists is the way they can use simple ingredients to replicate other foods. Who would of thought using cashews could make something as creamy and tasty as cheesecake or cooking tofu in a way that makes it taste like meat? Amazing!


Raw Lime Mini Cheesecakes
Serves 8

1/2 cup of almonds
3 tbsp desiccated coconut
3/4 cup of dates
Handful of walnuts
1 tbsp rolled oats
1 and a half cups of cashews, soaked
2 tbsp coconut oil, melted
1/2 cup coconut milk
1/2 cup fresh lime juice
Zest of 1 lime
2 tbsp maple syrup

Soak your cashews in water for at least 4 hours, preferably overnight. Soak your dates in boiling water for about 15 minutes before draining and throwing into a food processor. Add the almonds, oats, walnuts and desiccated coconut to the food processor as well and pulse till the mix forms a fine crumble. Using the back of a spoon, press into a cupcake tin lined with patty pans and put into the fridge to set. Add your soaked cashews, lime juice, lime zest, coconut oil, coconut milk and maple syrup to the food processor and blend till smooth and creamy. Pour mixture into the moulds and place into the freezer. Take out cheesecakes about 30minutes before serving and store any leftovers in the freezer.


You could use this recipe to make one large cheesecake as well.

Recipe adapted from A Touch of Zest