Key Lime Pie Mini Cheesecakes
These Key Lime Pie Mini Cheesecakes are perfectly sweet & zesty, they’re completely vegan, and they’ve got a boost of protein
There are no refined sugars in these cheesecakes. They’re best right out of the freezer, so they make for a super refreshing summer dessert!
Mini desserts are some of my favorites because they seem to take a lot less work than making an entire pie, I can easily grab and go, and they’re easier for sharing at parties, too!
Why You’ll Love These Key Lime Pie Cheesecakes
- They’re allergy friendly – they’re gluten free, dairy free, and vegan
- They flavor is incredible, without being overly sweet
- They can be completely no bake if you’re scrunched for time
- They’re the perfect size for an after lunch sweet tooth fix
Key Ingredients
- Coconut cream – adds that thick and creamy texture that melts in your mouth with each bite
- Cashew Butter – adds more creaminess, but has a neutral taste, allowing the coconut flavor to not overpower the lime taste
- Lime zest – is the most potent form of lime flavor, and also adds to the signature green hue
- Lime juice – adds more of the lime flavor
- All natural green colorant – optional, but allows for that eye catching green color
- Vanilla protein powder – adds some sweet flavor that perfectly compliments the zesty lime, and makes these a more blood sugar friendly treat
- Powdered monkfruit – adds just the right amount of sweetness, without thinning the texture or adding sugar
- Simple Mills Sweet Thins – my favorite gluten free “graham cracker.” These contain a clean ingredient list and are lower sugar than most packaged graham crackers
- Or, if you’re feeling it, try my homemade gluten free graham crackers!
How to Make Key Lime Pie Mini Cheesecakes
- Melt your butter or vegan butter
- Process graham crackers, then measure 1 cup worth of crumbs
- Combine the butter & crumbs together, then press down into your mini silicone muffin liners
- Bake at 350 for 10 minutes
- Set aside to cool, while you make the filling
- Zest and juice your limes. You will probably need 4-6 depending on their sizes
- Process or use a stand mixer to whip coconut cream for a minute
- Then add remaining ingredients, and whip until fully smooth and combined
- Pour overtop your graham cracker base, then place in the freezer for 4 hours
- Once frozen solid, remove from the silicone liners
- Optionally, pipe whipped cream overtop and sprinkle with more lime zest
- Keep frozen when not eating
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Bonus: While the baked graham cracker crust is the best, you can absolutely freeze the buttery graham cracker base if you’re not wanting to turn on the oven!
Variations for Dietary Preferences
- Coconut – if not dairy free you can use 1/2 cup heavy cream whipped with 1/2 cup cream cheese in place of the coconut cream
- If you’re not gluten free you’re welcome to use any graham cracker or cookie base you’d like
- You can use powdered sugar in place of the powdered monkfruit
- If you’d like to try pure maple syrup as your sweetener I recommend adding a bit more protein powder (1-2 tbsp more) to balance out the added liquid from the syrup
I’m sure these Key Lime Pie Cheesecakes will be a hit for you and your guests. I haven’t tried myself quite yet, but I’d love to try these in a lemon variation, too!
If you make these Key Lime Pie Cheesecakes I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
Crust
- 3 tbsp butter or vegan butter, melted
- 1 cup graham cracker crumbs I like Simple Mills Sweet Thins
Filling
- 3/4 cup coconut cream
- 1/4 cup cashew butter
- 3 tbsp lime juice
- 2 tbsp lime zest
- 1 pinch all natural green colorant like ColorKitchenFoods (optional)
- 1/4 cup vanilla protein powder optional
- 2 tbsp powdered monkfruit sweetener
Instructions
- Melt your butter or vegan butter
- Process graham crackers, then measure 1 cup worth of crumbs
- Combine the butter & crumbs together, then press down into your mini silicone muffin liners
- Bake at 350 for 10 minutes
- Set aside to cool, while you make the filling
- Zest and juice your limes. You will probably need 4-6 depending on their sizes
- Process or use a stand mixer to whip coconut cream for a minute
- Then add remaining ingredients, and whip until fully smooth and combined
- Pour overtop your graham cracker base, then place in the freezer for 4 hours
- Once frozen solid, remove from the silicone liners
- Optionally, pipe whipped cream overtop and sprinkle with more lime zest
- Keep frozen when not eating
When I scroll down for the key lime cheesecake recipe, it gives me cherry pie cheesecake jars. Which sound delicious too, but I would love the key lime recipe. Thank you!
I can’t wait to try so many of your recipes!!
That is so strange! Thanks for letting me know. It’s now updated with the correct recipe. I hope you enjoy!