One of my favorite desserts was key lime cheesecake, and now I get to enjoy it again! I have tried different cheesecake recipes before but none were to my liking. This recipe, however, is the absolute most creamy and rich cheesecake I've made. Once you give it a try you'll know what I am talking about.
1 sleeve graham crakcers, or 1 1/4 cup graham cracker crumbs
1/4 cup walnuts
1/4 cup vegan butter, I use Earth Balance
1 cup raw cashews, soaked for 20 minutes or longer, then drained
3/4 cup canned coconut milk, light or full fat
1/4 cup melted coconut oil
Juice from 3 large limes or 6 key limes
1/3 cup agave nectar
1/2 teaspoon vanilla
4 ounces vegan cream cheese, I use Tofutti
First preheat oven to 375 degrees F (190 C).
Add graham crackers and walnuts to a food processor and process until it is a fine meal. While processing add the melted vegan butter, and process until combined.
Line a standard muffin tin with paper liners. Evenly distribute the crust crumbles and use a flat surface object to press it down. You can also use your fingers to help mold it.
Place in the oven and bake for 10 minutes. Set them aside to cool.
In a blender place the cashews, coconut milk, coconut oil, lime juice, agave nectar, vanilla and cream cheese and blend until completely smooth and creamy.
Pour the filling into the muffin tins evenly. Place them covered in the freezer. Place them in the refrigerator 15 minutes before serving, to help them thaw. They will keep in the freezer for up to 2 weeks if you keep them covered.