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Vegan Lime Cheesecake Cups
Sweet, tart, and refreshing, this raw Vegan Lime Cheesecake Cups recipe lets you have your cheesecake and eat it too...every day, if that’s your fancy.
Prep Time 15 minutes
Refrigerate 3 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 139 kcal
Ingredients
- ½ cup raw cashews
- 1 cup water
- 14 oz. soft silken tofu
- ¼ cup fresh lime juice
- ½ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 Tbsp. finely grated lime peel (lime zest)
- ⅓ cup extra-virgin organic coconut oil
- 12 (4 oz.) Mason jars (or custard cups)
Instructions
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Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.
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Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed.
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With blender running, add oil; blend until well mixed.
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Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.
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Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.