My bestie asked me to make these for her so I followed this recipe from Finished with Salt, but I found it a little difficult to follow. So hopefully this is clear to follow! I swapped out two ingredients as well for things I had on hand.
INGREDIENTS
CRUST
- 1 ¼ cup. Graham Crackers, blended
- ½ cup Vegetable Shortening, melted
FILLING
- 1 cup Cashews, raw and soaked*
- ½ cup Full-Fat Unsweetened Coconut Milk
- ½ cup Key Lime Juice, about 1 bag of key limes
- ⅓ cup Agave
- ¼ Coconut Oil
- 1 tbs. Lime Zest, plus some for garnishing
- ⅛ tsp. Salt
* taste wise you need raw cashews! Soak in 2 cups of water for 4-6 hours or overnight or BOIL cashews for 15 minutes
INSTRUCTIONS
Preheat the oven to 375 degrees F. Line a standard-sized cupcake tin with paper liners.
Pulse graham crackers until fine. Add in the vegetable shortening until combined.
Add to the paper liners and press down firmly. Bake for 8 minutes. Set aside and let cool completely.
Add all the filling ingredients to a blender starting low and increasing until creamy and smooth, about 2 minutes.
Evenly pour the filling into each cup. Carefully smacking the cupcake tin on the counter, popping any air bubbles.
Sprinkle some zest over the top of each cheesecake.
Freeze for a few hours to set.
When ready to eat, set out to come down to room temperature for about 15 minutes. Keep in the fridge if not serving right away! They keep for 2 weeks, covered in the freezer.
Preheat the oven to 375 degrees F. Line a standard-sized cupcake tin with paper liners.
Pulse graham crackers until fine. Add in the vegetable shortening until combined.
Add to the paper liners and press down firmly. Bake for 8 minutes. Set aside and let cool completely.
Cashews need to soak for at least 4 hours for this to work! Alternatively, if you don't have that much time, soaking them in boiling hot water for 15 minutes also works.
Add all the filling ingredients to a blender starting low and increasing until creamy and smooth, about 2 minutes.
Evenly pour the filling into each cup. Carefully smacking the cupcake tin on the counter, popping any air bubbles.
Sprinkle some zest over the top of each cheesecake.
Freeze for a few hours to set.
When ready to eat, set out to come down to room temperature for about 15 minutes. Keep in the fridge if not serving right away! They keep for 2 weeks, covered in the freezer.
If you're into tart treats that have that little kick, this is for you! I think they would be so refreshing during summer!
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