Creamy Dreamy No-Bake Key Lime Cheesecake Tarts
Ingredients
- 1/3 cup melted coconut oil
- 3 tbsp maple syrup (optional, for extra sweetness)
- 1 tsp vanilla powder (optional)
- 1 tsp maca powder (optional)
- for the cheesecake filling
- 2 cups raw cashews, soaked for 2 hours, rinsed and drained
- 1/2 cup plant milk
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp matcha powder (optional)
Preparation
To make the crust, add digestive biscuits to a food processor and pulse until finely ground
Add in the melted coconut oil and pulse a few more times to combine
Line a muffin tin with 12 cupcake liners
Add one heaping tablespoons of crust mixture
Use a small glass to tightly pack it down into an even, flat layer
Repeat for the other tins
Set aside while you prepare the cheesecake filling
Add all of the filling ingredients to a high-speed blender
Process for 1-3 minutes or until the texture is very smooth
If the mixture is too thick to blend add a splash more milk or lime juice at a time until it blends
Pour the filling evenly over the crusts
Freeze until firm (about two hours)
For best and creamy texture allow the cheesecake to soften slightly (about 10 minutes) before serving