mini cheesecakes

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:

2 cups raw cashews
2 cups raisins
1 cup shredded coconut

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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