vegan coconut lime cheesecake bites

These little bite sized desserts are sweet and tangy with fresh coconut and lime in the mix!

Course Dessert

Cuisine American

Keyword cheesecake, cheesecake bites, cocount milk, key lime pie

Prep Time 45

freezing 2

Total Time 45

Servings bites

Calories 117kcal

Author Lauren Toyota

Pulse walnuts in a food processor until it’s a coarse meal. Add pitted medjool dates, unsweetened shredded coconut, and sea salt and continue processing until it’s a fine meal. When you pinch the mixture it should stick together.
Cut strips of parchment paper approximately ¼” wide and 4” long and place them in the cups of a mini muffin pan. Then press about 1 ½ tablespoon of crust mixture into each cup on top of the paper. Place the tray in the freezer while you prepare the filling.
Zest the lime and set it aside, as it will be used as the topping.
Drain the cashews from the soaking water and rinse them under fresh water. Let them drain and then add to a high-powered blender. Combine with the remaining filling ingredients until very smooth.
Pour the filling on top of the crusts to the edge of the mini muffin cups and sprinkle a little bit of lime zest on top.
Freeze for 2 hours until mostly solid. If you leave them longer and they fully freeze in the pan you’ll need to let the pan thaw for a few minutes before you can lift them out. Gently lift the paper tabs to remove the cheesecakes from the cups.

Store cheesecake bites in the freezer between layers of parchment paper.