Exceptionally Tangy No Bake Gluten Free Mini Lime Cheesecakes

Exceptionally Tangy No Bake Gluten Free Mini Lime 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:

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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