Exceptionally Tangy, No-Bake, Gluten-Free, Lime Mini Cheesecakes
Servings: approximately 24
Preparation Time: approximately 20–25 minutes, plus chilling time
Ingredients:
Raw Base:
- 2 cups raw cashews
- 2 cups raisins
- 1 cup shredded coconut
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, and 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. 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 Healthy Traditions!
