Lime and Coconut Vegan Cheesecakes
No-bake vegan mini cheesecakes with a nut-and-seed date base and a silken tofu, lime and coconut filling. Makes 10 mini cheesecakes.
🍽️ Makes 10
Ingredients
| 8 | Medjool dates, pitted (base) | |
| 45 g | sunflower seeds (base) | |
| 40 g | pumpkin seeds (base) | |
| 45 g | walnuts (base) | |
| 2 tbsp | 30 ml | coconut oil, melted (base) |
| 600 g | silken tofu, drained (cream cheese; filling) | |
| 3 | limes, juiced (filling) | |
| 1 | lime zest, plus extra to garnish (filling) | |
| 3 tbsp | 45 ml | maple syrup (filling) |
| 2 tsp | 10 ml | vanilla extract (filling) |
| 4 tbsp | 60 ml | coconut oil (filling) |
Instructions
- Place 10 cupcake liners in a 12-cup muffin tin.
- To make the base, place the dates, sunflower seeds, pumpkin seeds, walnuts and coconut oil in a food processor and process until crumbly. The mixture should stick together when pressed. If it is too dry, add up to 2 tablespoons of melted coconut oil until the mixture sticks together.
- Press the base mixture evenly into the bottom of the lined muffin cups. Place in the freezer while you make the filling.
- To make the filling, place the tofu, lime juice, lime zest, maple syrup and vanilla extract into a food processor and process until smooth. While the processor is running, slowly pour in the coconut oil. This will help to thicken up the filling mixture.
- Pour the filling mixture evenly over the bases and smooth with a spatula. Sprinkle over extra lime zest.
- Place the muffin tin in the refrigerator for at least 2-3 hours or ideally overnight, for the best result. The cheesecakes can be stored in the refrigerator for up to 5 days. Enjoy!