Mini Lime Protein Cheesecakes

These easy no-bake mini lime cheesecakes are creamy and so delicious - like cheesecake and ice cream ... made with a walnut-oaty crust, topped with layers of cashew and lime filling and a dollop of whipped coconut cream. These small but mighty tarts are rich and perfectly balanced.

But this recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this is made with cashews, coconut milk and flavoured with lime. It’s like a tropical holiday in your mouth! I can't get enough of them.

The cashews are soaked until they become plump and moist. They are then thrown in a blender with coconut cream to form the irresistible filling for the tarts.  It makes me excited that such a beautiful and delicious creation can be made purely from natural ingredients.

The perfect combination of creamy, tart, and sweet in the cutest of little cakes. Quick and easy to make using a muffin pan and paper liners.

These luscious treats pack 10 grams of protein each, thanks to the added collagen. Did you know? We produce less collagen as we age ,which can lead to sagging skin.

However, several studies have shown that collagen supplements can help slow the aging of your skin by reducing wrinkles and dryness!

You can omit the collagen if you wish, but the cheesecakes will be lower in protein since the ingredients alone do not offer much protein. You can also substitute one-third cup of casein or whey protein powder instead of the collagen if you wish.

These bite sized tarts are very rich so a small serving goes a long way. This recipe is perfect for holidays, parties, potlucks, or any time you're craving a little something sweet.

This recipe is a favourite, loaded with zesty lime flavor! They will not last long once you make them!

Impossible not to love this recipe!

 

Course Dessert, Snack

Keyword clean eating dessert, clean eating snack, mini lime cheesecake bites, mini lime cheesecakes, mini lime protein cheesecakes, no bake cheesecake tarts

Servings 12

Ingredients

Nutty Base Crust

• 1 cup almonds, walnuts or cashews or a mix
• 1 cup oats, instant or quick
• 1/2 cup dates, soaked at least 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 teaspoon vanilla extract

Creamy Lime Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 13.5 oz coconut cream, full fat (solid part only )*see note below
• 3 scoops flavorless collagen protein powder or protein powder of choice
• 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 like it)
• Few drops of green food coloring or to make your own - see below in instructions

Topping

• Whipped Coconut Cream store bought or recipe below in notes
• Lime zest or chopped mint leaves 

Instructions

Nutty Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  First line a muffin tray with 12 cupcake liners/cases.

  Place almonds, oats and coconut into a food processer and process until broken down and crumbly. Add dates 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 cheesecake base.

  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 filling layer.

   

Creamy Lime Filling

• If you wish to make your own natural green food colouring - cook tender, greens (such as spinach) in a tiny bit of water for about a minute then drain.

  Puree the greens with just enough water to liquefy them, you will get a very concentrated green.

  To make the 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, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, collagen powder, coconut oil, honey, lime juice and zest along with green food colouring if using, 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 if you think it needs it.

  Divide between the muffin cases and place in the fridge to chill for a minimum of 4 hours and ideally overnight.

  Remove the cheesecakes and serve with whipped coconut cream (recipe below in notes) and a little extra lime zest and chopped mint leaves.

  Store mini cheesecakes in an airtight container in the refrigerator for 3-4 days.

  Freezing instructions: Mini cheesecakes will freeze well for up to 3 months. Store in a freezer bag or container, thaw overnight in the refrigerator. Add the whipped cream once the cheesecakes have thawed.

Notes

Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream. Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.

Go here for the simple recipe:  Whipped Coconut Cream 

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites