Mini plant-based lime cheesecake recipe

To finish off your summer meals on a high note, try our mini plant-based lime cheesecake recipe. Quick to prepare, dairy free and gluten free!

During summer time, we all love to enjoy a delicious meal typical of the season, full of color and freshness. To top it off right, dessert must be as light and flavorful. If it is too rich, too heavy or, even worse, warm, it ruins everything! Who likes to feel full on hot summer night?

Our mini plant-based lime cheesecake recipe is just perfect for summer. Tasty, fresh and light, it will go perfectly with your weeknight dinners, your friendly or family gatherings or even your lunch for work.

Makes 10 servings | Prep time: 5 minutes | Cook time: 25 minutes | Freeze time: 3 hours

Ingredients for the mini plant-based lime cheesecake

Cheesecake filling

• 2 ½ cups cashews (soaked overnight)
• ¾ cup full fat coconut milk
• ¼ cup plant-based butter or coconut oil (melted)
• ⅓ cup maple syrup
• The juice of 1 small lemon
• 1 sachet Simply Delish Lime Jel
• 1 tsp nutritional yeast
• 1 tsp vanilla extract
• Pinch of salt

 Lime cream cheese frosting

• ½ cup plant-based cream cheese
• 2 tbsp Simply Delish Lime Jel
• 2 tbsp water
• Splash of maple syrup
• Pinch of salt
• Sliced lime & zest 

Steps to prepare the mini plant-based lime cheesecake

Oat flour crust

Preheat oven to 350°F.

Mix dry and wet ingredients in separate bowls. Then combine until a firm mixture is formed.

Divide in 10 lined muffin tins and press to cover the base. 

Bake for 20-25 minutes.

Cheesecake filling

Combine all ingredients in a blender and blend until smooth.

Once crust has cooled, pour the cheesecake filling on top of the crust. Freeze for a minimum of 3 hours.