Key Lime Pie (Mini Cheese Cake)

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This is meant to be a Key Lime Pie, but I made it into a cheesecake because I haven’t got a pie bowl that’s the size of this. Also, this is the easiest way to get it out by using those small cheesecake pans that has a spring.

I first heard about Key Lime Pie through Cafe Gratitude and I knew it was going to be a really interesting dessert! Avocado and lime, that sounds like the perfect match since the are both green, and it’s amazing how easy it is to make avocado taste like something completely different if you add enough flavour. For my version, I only added two tablespoons of maple syrup but it was a little sour/bitter. I know most people probably won’t like my level of sweetness, so in my recipe, I added an extra half tablespoon, though it’s really up to you how sweet you like it, so don’t forget to taste test.

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I have to say, whoever came up with the key lime pie idea is a genius, because this is so refreshing and delicious.

I put this onto a springform cheesecake pan, a very small one I bought at Michaels. Sadly, it’s so hard to find these pans anywhere, except for specialised stores. Though I think you can always use a pie pan and it will work just as good. Though I don’t recommend you to make more than this at one sitting. I would even suggest that you only eat 1/4 of this cake in a day, as I don’t think too much of anything is that good for the body, and there are quite a lot of nuts in here.

You may wish to use roasted nuts or raw, it’s completely up to you for what you prefer.

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Key Lime Pie (Mini Cheese Cake)

Crust
1/3 cup oven toasted old fashioned oats
1/4 cup pecans
1/4 cup almond slices
1/4 cup walnuts
1 teaspoon date paste (blend a packet of pitted medjool dates until it forms a paste)
1 tablespoon shredded coconut
1 tablespoon unsweetened almond milk

Filling
2 small avocados
1/3 cup lime juice
Zest of one lime
2 1/2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
Pinch of salt

To make the crust: In a blender, add all the ingredients including the oats, pecans, almonds, walnuts, date paste, shredded coconut and almond milk. Blend until it’s sticky and crumbly. Spoon it out and press it onto the bottom of a mini cheesecake springform pan.

To make the filling: Peel the avocados and remove the pit. Use a zestor or grater to peel off the zest (outer skin) from the lime. Blend together the avocado, lime juice, lime zest, maple syrup, vanilla extract and pinch of salt until the mixture is completely smooth and fluffy. Spoon the filling on top of the crust and leave it in the freezer for 1-2 hours until it hardens.

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Key Lime Pie (Mini Cheese Cake)
Serves: 2
 

Ingredients
Crust
  • ⅓ cup oven toasted old fashioned oats
  • ¼ cup pecans
  • ¼ cup almond slices
  • ¼ cup walnuts
  • 1 teaspoon date paste (blend a packet of pitted medjool dates until it forms a paste)
  • 1 tablespoon shredded coconut
  • 1 tablespoon unsweetened almond milk
Filling
  • 2 small avocados
  • ⅓ cup lime juice
  • Zest of one lime
  • 2½ tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions
  1. To make the crust: In a blender, add all the ingredients including the oats, pecans, almonds, walnuts, date paste, shredded coconut and almond milk. Blend until it’s sticky and crumbly. Spoon it out and press it onto the bottom of a mini cheesecake springform pan.
  2. To make the filling: Peel the avocados and remove the pit. Use a zestor or grater to peel off the zest (outer skin) from the lime. Blend together the avocado, lime juice, lime zest, maple syrup, vanilla extract and pinch of salt until the mixture is completely smooth and fluffy. Spoon the filling on top of the crust and leave it in the freezer for 1-2 hours until it hardens.

 

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