Raw Mini Lime Cheesecakes
Raw Mini Lime Cheesecakes. These amazing mini desserts are made with lime essential oil and are so delicious. They will not last long once you make them!
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Servings: 24 mini cheesecakes
Calories: 102kcal
Ingredients
Base
- 1/2 cup macadamias
- 6 medjool dates
- Pinch of sea salt
Cheesecake
- 1 cup macadamias preferably soaked overnight or minimum 4 hours
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 4 drops food grade lime essential oil or 1/4 cup lime juice
- 2 limes (zest) grated
- 1/4 cup water
Toppings
- Lime zest or lime wedges
Instructions
- Process the base ingredients in your food processor/high speed blender/thermomix until it resembles crumbs and sticks together when pressed.
- Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon.
- Add the cheesecake ingredients to your food processor/high speed blender/thermomix and process until smooth.
- Add to the bases and smooth over with the back of a teaspoon and place into the freezer for 2 hours to set.
- Top with either grated lime zest or lime wedges
- Keep stored in the freezer in an airtight container
Notes
I recommend using either a mini silicon muffin tray or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.
Cook time does not include the time it takes for the raw mini lime cheesecakes to freeze — approximately 2 hours, depending on the temperature of your freezer.
Nutrition
Serving: 1cheesecake | Calories: 102kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 96mg | Fiber: 1g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.5mg