Mini Lime Cheesecake Bites
Lime lovers, this one's for you! These mini no bake lime bites are 2-layers of pure goodness. A nutty style base with a creamy lime filling. Yum. Does it get any better?Well yes, because you can keep these babies in the freezer and have a square any time you please. They don’t freeze solid, so are perfectly edible straight out of the freezer.So I’m thinking snacks/desserts for the next couple of weeks!This healthy lime cheesecake is one of the yummiest, easiest and nutrition-packed recipes ever! Quick and simple to make, and a healthy alternative to a store bought muesli bar or calorie rich slice at your local cafe.It delivers the classic after-dinner treat you’re craving but in a satisfying yet nutrition-packed treat. It’s a delight for the eyes as well as your taste buds.They are the perfect little dessert for when you need something little to curb a sweet craving.The crust of these little babies is made of nuts, dates and coconut flakes and the lime filling is made from cashews and coconut cream loaded with zesty lime flavor. I love how these little cakes can be eaten in only a few bites.It’s an easy, delicious and refreshing sweet treat or dessert recipe perfect for holidays, parties, potlucks, or any time you are craving a little something sweet.They will not last long once you make them!Makes 12 bites or one small cheesecake.
Servings 12
Ingredients
Base Crust
- 1 cup almonds, walnuts or a mix
- 1/2 cup dates, soaked at least 30 minutes and drained
- 1/2 cup oats, instant or quick
- 1/2 cup desiccated coconut
- 1/4 cup peanut (or any other nut or seed) butter
- 1 teaspoon vanilla extract
Lime Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz coconut cream, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2-3 limes, juice and zest, depending on how lime-y you prefer
Garnish
- Zest of 2 limes
- Whipped coconut cream - recipe below in notes
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least two hours before making these bars to allow coconut cream to separate.Line a 12-cup muffin pan with muffin liners or use a12-cup silicone baking pan.Or you can use a 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the slice out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats, peanut butter and vanilla and continue to process until mixture is sticky and well combined.Be careful not to over process as its nice to have texture and different sized “bits” in your slice base.Add 1 tablespoon of the base crust mixture into each muffin cup in the tin.Or if you are using one pan, simply scoop out and spread evenly with a spatula or back of a spoon.Refrigerate while you prepare the filling.
Lime Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, to drink, or discard.Place all filling ingredients, cashews, coconut cream, coconut oil, honey, lime juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey or lime juice and zest if you think it needs it.Spoon 2 tablespoons of the filling mixture into each muffin cup over the chilled crust or your single pan or dish. Spread evenly with a spatula or the back of a spoon.Sprinkle with extra lime zest for a pop of colour and flavour.Freeze for one hour and then store in the refrigerator. Keep refrigerated until ready to serve.
Notes
For the homemade whipped coconut cream recipe go here: Whipped Coconut Cream
