Key Lime Cheesecakes

If you are lactose intolerant or dairy free, this key lime cheesecakes recipe is the perfect replacement for your cheesecake craving. My recipe calls for coconut cream and soaked cashews to make the cheesecake creamy and delicious. If you’re not a fan of coconut cream, you can certainly increase the cashews.

During my pregnancy with my daughter Abigail, my body no longer processed lactose well. I would immediately become bloated, my gut would ache and I would be very uncomfortable for hours following.

Instead of buying into lactose enzyme supplements like Lactaid, I just quit eating lactose. Thankfully, some of my favorite foods are naturally low in lactose and don’t bother my gut at all. I eat them in small quantities and enjoy every last bit.

Benefits of Using Limes

Limes are full of vitamin C and contain important antioxidants that will help your cells against free radicals.

According to Healthline, limes may also:

• Boost immunity
• Promote healthy skin
• Reduce heart disease risk
• Prevent kidney stones
• Increase iron absorption
• Lower your risk of certain cancers.

It’s easy to look at this delicious little lime and add it to everything. We love limes and make a delicious pico de gallo, Key Lime Smoothie, Key Lime Cupcakes with Whipped Coconut Frosting and our Creamy Lime-N-Honey Dressing.

How to Make Key Lime Cheesecakes

This recipe is a combination of about 5 different recipes I found while gathering ideas for this recipe.

CASHEW FLOUR: Some recipes I found used almond flour, which you certainly can. However, I switched it out for cashew flour and the nutty flavor pairs perfectly with these key lime cheesecakes.

COCONUT BUTTER: Some recipes use butter in the crust, which is delicious but not nearly as healthy for you.

KEY LIME JUICE: There is no substitute for key lime juice. We highly recommend you use either a fresh key lime or Nellie & Joe’s Key Lime Juice only for this recipe. Okay, this might be a bit dramatic! Yes, you can certainly use common lime.

MAPLE SYRUP: Maple syrup is such a delicious sweetener and while we only need 1/4 cup in this recipe, it does make the cheesecakes tasty delightfully sweet. It also balances out the key lime juice flavor too.

Key Lime Cheesecakes

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If you are lactose intolerant or dairy free, this key lime cheesecakes recipe is the perfect replacement for your cheesecake craving.

• Author: Aimee Harris Niedosik
• Prep Time: 25
• Cook Time: 10
• Total Time: 35 minutes
• Yield: 12 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

FOR THE CRUST:

• 1 1/4 cup cashew flour, try our favorite brand here
• 1/4 cup unrefined coconut palm sugar, try Nutiva Organic brand
• 1/4 tsp sea salt
• 4 tbsp coconut butter, such as from Nutiva, chilled
  

FOR THE CHEESECAKES:

• 1 1/4 cup cashews, soaked in boiling water for 30–45 minutes
• 1/2 cup coconut cream (see notes below!)
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup key west lime juice, from Nellie & Joe’s
• 1/4 organic Grade A maple syrup, such as Crown
• 2 tbsp extra virgin organic coconut oil, such as Barlean’s, softened

 

Instructions

FOR THE CRUST:

• Preheat the over to 350
• Line a 12 cup muffin pan with 12 cupcakes liners
• Combine all of the ingredients together in a medium sized bowl. Use a pastry blender to blend your ingredients (or a fork is second best). Do not use your hands, as it will add heat to your coconut butter.
• Add 2-3 tablespoons of crust mixture to the bottom of each cupcake liner and press firmly (I use the back of my 1/4 cup measuring cup)
• Bake for 10-12 minutes. Let cool completely before adding the cheesecake mixture.

FOR THE KEY LIME CHEESECAKES:

• Add all of the cheesecake ingredients to a high speed blender and blender until smooth and creamy.
• Pour the cheesecake mixture into the cooled crust liners.
• Place in the fridge for 3-4 hours until firm (or if you’re in a hurry, add them to the freezer for about 1 hour).

 

Notes

Buy a can of organic coconut cream, such as Nature’s Greatest Foods and leave it out at room temperature. Open the can and only use the creamy white part by scooping it out with a spoon. 1 can should give you enough for this recipe. Don’t use the coconut cream liquid — instead store that in a canning jar in the fridge for your morning smoothie!