Can I make these lime poppyseed cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared in advance and stored in the refrigerator until ready to serve.

What can I use if I don't have medjool dates for the crust?

While medjool dates are recommended for their soft, moist texture, other soft, pitted dates can be used, adjusting the quantity slightly to achieve the desired crust consistency.

How do I ensure my cashew filling is perfectly smooth?

For the smoothest filling, ensure your cashews are soaked sufficiently (typically 4 hours or overnight) and process them in a high-speed food processor until completely creamy before adding other ingredients.

Can I use a different type of citrus for the filling?

The recipe specifically calls for lime juice and zest to give these cheesecakes their distinctive tangy flavor, but lemon could be substituted for a different citrus profile if preferred.

How should I store leftover mini cheesecakes?

Store any leftover lime poppyseed mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage.

12 years ago

Lime Poppyseed Mini Cheesecakes
[Vegan, Gluten-Free]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Close-up of several individual vegan lime poppyseed mini cheesecakes, baked until golden, drizzled with melted dark chocolate, and arranged on a cooling rack.

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Vegan Lime Poppyseed Mini Cheesecakes [Gluten-Free]

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Ingredients You Need for Lime Poppyseed Mini Cheesecakes [Vegan, Gluten-Free]

Crust:

1 cup finely shredded dried coconut
1 cup almond meal (or ground up raw almonds)
6-8 medjool dates, pitted
1/4 tsp sea salt
2 Tbsp lemon zest
1/4 cup lemon juice
1 tsp pure vanilla extract
1/4 cup black poppyseeds

Filling:

1 1/2 cups avocado
1 1/2 cups soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or maple syrup
1/4 tsp sea salt
2 tsp pure vanilla extract
1/4 cup raw coconut oil (warmed to liquid)

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How to Prepare Lime Poppyseed Mini Cheesecakes [Vegan, Gluten-Free]

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into mini cupcake pan sprayed with non-stick spray. Alternatively you can use a torte pan.
For the filling, combine avocado, cashews, lime juice and zest, maple syrup, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute.
Preheat oven to 350F. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking time may vary. Place pan on cooling rack for 10 minutes, carefully remove.
Let cool completely. Once cool decorate the cupcakes with melted dark chocolate.