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Key Lime Coconut Cheesecake Cups [Vegan, Raw, Gluten-Free]

These mini cheesecakes are super easy and simple to make! Baking is so comforting to me, and while these are raw (no baking required), we can still pretend, right?!

Key Lime Coconut Cheesecake Cups [Vegan, Raw, Gluten-Free]




For the Crust:

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 2 tsp. coconut sugar
  • 1 tsp. pink Himalayan sea salt (or any sea salt is fine)
  • 2 tbsp. shredded coconut flakes (I used unsweetened)
  • 2 tbsp. maple syrup
  • 1 cup pitted Medjool dates, chopped (about 5 dates)

For the Filling:

  • 1 can full-fat coconut milk
  • 1 cup cashews (soaked in water for at least 1-2 hours, preferably overnight)
  • 2 tbsp. shredded coconut flakes
  • 2 tbsp. coconut sugar
  • 2 tbsp. raw, unrefined coconut oil
  • 1 tbsp. lime zest
  • freshly squeezed lime juice from 2 large limes


For the Crust:

  1. Line a cupcake pan with 12 cupcake liners and set aside.
  2. In a food processor, combine almonds and walnuts. Process until finely grated.
  3. Add in coconut sugar, sea salt, and coconut flakes. Process until fully mixed.
  4. Add dates and maple syrup and process until well mixed and sticky. You may need to scape down the sides a few times with a spatula to make sure all ingredients are well mixed.
  5. Spoon out crust from food processor into cupcake liners. Place in freezer while preparing the filling.

For the Filling:

  1. Open can of coconut milk. The milk has separated into two parts. You want to spoon out the top white part that looks like Cool Whip and place in blender or food processor. The coconut water left over in the can is not needed for this recipe. Use in a juice or smoothie!
  2. Drain and rinse off cashews that have been soaking, place in blender.
  3. Add coconut flakes, coconut sugar, coconut oil, lime zest and lime juice.
  4. Blend until smooth and creamy.
  5. Remove cupcake pan from freezer and pour filling on top of crust. I added extra coconut flakes and lime zest on top but thats totally optional!
  6. Put back in freezer for 2-3 hours until firm.
  7. Remove for about about 5 minutes to slightly thaw, not too long or they will become too soft. Enjoy!!


You will need to refrigerate coconut milk overnight and soak cashews preferably overnight or for 1-2 hours






Shannon Leparski is a health and nutrition enthusiast for the plant based lifestyle. She shares her colorful, nourishing creations and offers nutrition tips on her blog, The Glowing Fridge. Her passion for promoting the plant based lifestyle has blossomed since going vegan and she lives to inspire, motivate, create and flourish from this abundant plant fueled life.



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3 comments on “Key Lime Coconut Cheesecake Cups [Vegan, Raw, Gluten-Free]”

Click to add comment
1 Years Ago

Hi, looking forward to trying these out. How many ounces is 1 cup in your recipe? Checked on internet - some say 4oz some 8oz, so have no clue which one yours is.

Kat Nelson
1 Years Ago

Hi, I would like to make these for a friend. I have a concern about the nuts though. Is there something I can substitute for the nuts, at least in the filling? She cannot eat any nuts. I have a recipe for a baked crust that I can use, but I would still like to try altering the filling recipe a little so she can eat these. Any suggestions?

1 Years Ago

The can of coconut milk has nt.seperated.now what should I do??

1 Years Ago

Hi Shannon, I\'m in the middle of making these and I\'ve just noticed that my coconut milk, that has been in the fridge all night, has not got separate layers. There\'s a really small amount of glooopy white drops, but they\'re all the way through the liquid. Could it be that the brand of coconut milk I have is not good enough quality?

12 Jul 2015

I would say it\'s your brand. Native Forest or 365 (whole foods brand) will separate quite nicely for you! Just make sure it\'s regular and not light! :)

1 Years Ago

Hey, can you tell me how much coconut milk, what size can? Thanks : )

23 Jun 2015

I used a 400 mL can (about 14 oz) :)

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