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| Exceptionally Tangy No Bake Gluten Free Mini Lime Cheesecakes |
| photo by recipe author |
Servings: Approx. 24
Preparation Time: Approx. 20-25 minutes active + chilling time
Raw Base:
Fresh Lime Filling:
- 2 cups freshly squeezed lime juice
- 3 cups cream cheese, room temperature
- 2/3 cup raw honey
- 2 tablespoons fresh lime zest, optional
- 2 teaspoons gelatin
Source ingredients that you know are organic and pesticide free.
Raw Base:
Pulse ingredients in a food processor until mixture sticks together; some texture should remain.
Press mixture evenly into muffin tins and chill in the fridge while you make the lime filling.
Fresh Lime Filling:
On low, heat all ingredients, except gelatin in a small pot. Once heated, whisk in the gelatin. Bring mixture to boil then reduce heat & allow to simmer for a few minutes. Remove from heat.
Allow the mixture to cool a little before pouring evenly into chilled bases. Allow to set up in the fridge for a few hours or overnight. Overnight is best.
Mini cheesecakes are best enjoyed straight from the fridge while still cold. Before serving, decorate with your favorite organic fresh fruit pieces + edible or decorative pesticide free flowers.
Recipe and photo by Orissa. Do you have a creative recipe that uses coconut in some form? Submit your coconut recipes and photos here for a chance to win a $50 gift certificate to Tropical Traditions!
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