Mini Key Lime & White Chocolate Cheesecakes


These mini key lime cheesecakes are a delicious and refreshing summer treat bursting with tangy lime flavour and hints of white chocolate. They’re a perfect indulgence for hot, summery days.

These would be perfect to take to a pool party, bbq, summer picnic, or packed in a cooler for a day at the beach. 


They’re best served cold from the fridge, topped with whipped cream, a lime wedge, and an optional drizzle of maple syrup.         13383501_10100884982934800_1894392512_o     

Mini Key Lime & White Chocolate Cheesecakes
Prep time
Total time
These little cheesecakes are a refreshing summer indulgence bursting with sweet and tangy flavours and perfect for pool parties, bbq's or summer picnics.
Serves: 10 cheesecakes
  • Crust
  • 1.5 cups oat flour (rolled oats ground into flour)
  • ½ tsp ground vanilla (or liquid)
  • 2 tbsp maple syrup
  • ½ cup almond milk
  • Filling
  • Juice and pulp from 3 limes + zest of one
  • ¼ cup melted cocoa butter
  • ¼ cup melted coconut oil
  • 1.5 cups cashews, soaked overnight or in boiling water for 10 minutes
  • 1 tsp ground vanilla (or liquid)
  • ¼ cup almond milk
  • ½ cup maple syrup
  • pinch of salt
  1. Grease a muffin tin (just 10 holes) with coconut oil, cut thin strips of parchment paper and criss cross them in each muffin hole so that you have tabs to help remove the cheesecakes later.
  2. In a large bowl, mix all four crust ingredients until you have a sticky dough
  3. Press about 2 tbsp of dough into 10 of the muffin holes. You can also press it up the sides a little.
  4. In a mixer, mix all filling ingredients until smooth.
  5. Pour evenly into the muffin cups.
  6. Freeze for about 2 hours or refrigerate for 4-5 to set. I like to store these in the freezer, and take one or two out in the morning, and put them in the fridge. Then they're softer and ready to eat in the evening.