Vegan Lime Cheesecake Cups
Rich, creamy cheesecake is one of those foods that, no matter how you slice it – thin… thinner… no, just a sliver, please – it’s still got an obscene amount of fat and calories. A single slice of plain cheesecake from the Cheesecake Factory has 710 calories and 29 grams of saturated fat! For many people following a nutrition plan, that’s more than half of the calories they’d eat in a whole day.
Sweet, tart, and refreshing, this raw Vegan Lime Cheesecake Cups recipe lets you have your cheesecake and eat it too… every day, if that’s your fancy. It’s light and creamy and is only about 139 calories and 6 grams of fat per serving.
Now, I know this dessert isn’t really cheesecake, it’s more like a mousse or pudding that you’ll want to devour with a spoon. As a luscious, sweet snack, it really fits the bill.
Soaking the cashews for these cheesecake cups makes the nuts plump and tender, and when blended, gives the cheesecake a velvety creaminess. They’re part of the secret to attaining the rich, smooth texture of cheesecake without using cream cheese and sour cream. It’s helped out by coconut oil which adds more richness and helps the cheesecake cups firm up when chilled.
I also added an ingredient you may not have thought could make delicious desserts (but absolutely does!)… silken tofu. Before you go “eww tofu!” hear me out.
The super-soft texture of silken tofu is similar to that of cheesecake and tofu is relatively flavorless and great at absorbing the flavor of other ingredients. In this recipe, it adopts the buttery flavor of the cashews, the sweetness from vanilla extract and maple syrup, and the bright notes of the lime zest and lime juice.
This recipe is incredibly simple to make. The only step that requires a bit of forethought is that you need to soak the cashews overnight (if you forget, about four hours will do in a pinch). The rest of the magic happens in a food processor in five minutes or less. Then, let the cheesecake cups chill in the refrigerator for a couple of hours. If you’re rushed for time, put them in the freezer in plastic cups or foil-lined muffin cups and set them out for about 10–15 to minutes to soften before you serve.
Servings 6 servings
Portion Fix Containers:
½ Yellow ½ Blue 1½ tsp.
0.25 cup raw cashews
0.5 cup water
7 oz . soft silken tofu
0.13 cup fresh lime juice
0.25 cup pure maple syrup
0.5 tsp . pure vanilla extract
0.5 Tbsp . finely grated lime peel (lime zest)
0.17 cup extra-virgin organic coconut oil
8- oz . Mason jars (or custard cups)
Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.
Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed.
With blender running, add oil; blend until well mixed.
Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.
Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.
Watch the video below to see how it’s made!