Exceptionally Tangy, No-Bake, Gluten-Free Lime Mini Cheesecakes

Exceptionally Tangy, No-Bake, Gluten-Free Lime Mini Cheesecakes
Print

Exceptionally Tangy, No-Bake, Gluten-Free Lime Mini Cheesecakes

Servings: approximately 24
Preparation Time: approximately 20–25 minutes, plus chilling time

Ingredients:

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.

Directions:

Raw Base:

Pulse the ingredients in a food processor until the mixture sticks together; some texture should remain.

Press the mixture evenly into muffin tins and chill in the refrigerator 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 the mixture to boil, then reduce heat and allow it to simmer for a few minutes. Remove from heat.

Allow the mixture to cool a little before pouring evenly into the 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 and edible, pesticide-free flowers.

Recipe and photo by Orissa. Submit your recipes and photos here!


Related Posts

Orange, Coconut Cookies

Orange, Coconut Cookies

Author’s Note – The virgin palm oil will give an orange color to the cookies due to the high amount of carotenes.

Honey, Peach, Coconut Ice Cream

Honey, Peach, Coconut Ice Cream

Enjoy sweet chunks of peaches frozen in this creamy, fresh coconut ice cream.



Leave a Reply

Your email address will not be published. Required fields are marked *