The EASIEST Dairy-Free Cheesecakes Ever, Part 2!

If you’ve been around here for a while, you know I like EASY. And I like QUICK.

And so I’m SO HAPPY I have a quicker method to make my FAVORITE DESSERT OF ALL TIME: cheesecake!!

Ever since my revolutionary discovery last year, I haven’t gone back to the “old” way of making dairy-free cheesecakes. (Ya know, the one where you have to SOAK your cashews for hours and hours and blend them for a good 20 minutes! lol. Not to mention “conventional” cheesecakes that take about TWO DAYS start to finish! omg!)

Again, there’s NO soaking!

If you missed it last year, I made these GORGEOUS purple Berry Blender Mini Cheesecakes and they were such a huge hit. So easy and so delicious- in a fraction of the time! 10 minutes prep, start to finish. This. is. Huge.

Now I’m sharing the LIME version, with a little twist! 😉

Jump to Recipe

Quicker than ever!

These mini cheesecake bites are faster to make than all my other cheesecakes. Why? 

THE PAN makes all the difference.

I used a small loaf pan (about 7″x3″) so there’s no need to individually portion out the crusts into a mini muffin pan (with being somewhat of a perfectionist sometimes it can take more time than it needs to!)

HERE, you throw ALL the crust into a pan and press it in. Then pour ALL the filling over the top.

Since it’s a smaller batch than my “regular”/tall cheesecakes, the filling sets quicker, too!

The Simple, Healthy Ingredients:

The Secret Ingredient

SPINACH.

Don’t run away. I promise it’s completely undetectable. It just gives this beautiful light green color + a little bit lighter texture.

You can leave it out if you want. It’s optional. But who wouldn’t want to sneak in an extra serving of veggies for added nutritional benefits?? It’s a no-brainer 🙂

DESSERTS WITH BENEFITS. I am here for it!

My kids who don’t like spinach absolutely LOVED this cheesecake (and yeah, they’re normal kids who still really like regular candy and sugar that they get from school, parties, etc!)

Side note: If you really like the idea of hidden veggies in your desserts, check these out.

Smaller is Better

This recipe makes 10 mini cheesecake squares, about 1.33″ and for me, they’re exactly the right size. These are rich, and filling, so you don’t need a HUGE slice (like they give you at a certain FACTORY lol)

However, if you want to make a more traditional size cheesecake or one of my “tall” cheesecakes using a springform, you totally can. The filling will need to be doubled, though. Easy peasy.

But if you need any tips or help for which pan you are using, just let me know in the comments, or dm me on Insta. I’m happy to help.

Dreamiest Dairy-Free Cheesecake!

Who’s ready to whip up the EASIEST dreamiest cheesecake bites EVER??

The lime flavor is so refreshing with just the right amount of tartness, sweetness, balanced by a nutty cookie base.

I LOVE IT and I hope you do, too! If you make it, I’d love to hear what you think. Be sure to leave a rating and review below 🙂 ENJOY!

Lime Cheesecake Bites (Dairy-Free, Low-Carb, Paleo, Vegan)

Smooth and tangy LIME cheesecake in a bite-size treat you can feel good about. No dairy, no sugar, no gluten! Easy to make with no baking.

4.84 from 6 votes

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Prep Time: 10 minutes

Cook Time: 0 minutes

Chill Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 10 servings

Author: Emily

Ingredients

US Customary - Metric

Crust

• 1/2 cup almonds - or any nut/seed you like
• 1/3 cup walnuts - or any nut/seed you like
• 1/3 cup unsweetened coconut shreds - or any nut/seed you like
• 1 Tbs coconut oil
• 1 tsp Lakanto powdered monkfruit
• dash of pink salt
• 1 Tbs water

Filling

• 3/4 cup raw cashews
• 1 cup fresh spinach - 1 big handful
• 1/2 cup unsweetened cashew milk - or almond milk
• 3 Tbs cashew butter - sub almond butter for keto
• 3-4 Tbs lime juice
• 2 1/2 Tbs Lakanto powdered monkfruit - or 5 Tbs homemade powdered monkfruit or coconut sugar, to taste
• 1 Tbs lime zest - divided (~3 medium limes)
• 1 tsp vanilla
• pinch of pink salt
• 1/3 cup coconut oil - melted

Instructions

To make the crust:

• Line a small loaf pan with parchment (mine is 7"x3")
• Pulse together all ingredients except water in a food processor or small blender until a coarse crumb forms.
• Add water as needed and pulse until crumbs stick together when pinched.
• Press 1 crust mixture into pan. Refrigerate while you prepare the filling.

To make the filling

• (Reserve a sprinkle of zest for the top if you like) Add all ingredients except oil to a small blender cup and blend smooth.
• Taste and adjust for sweetness.
• Add melted oil and blend again.
• Pour filling over crust, (optional: sprinkle with remaining zest) and freeze about 1-2 hours until firm throughout, then refrigerate until ready to serve. Enjoy!

Notes

To store: Keep refrigerated for about 5 days, or frozen for 1 month in an airtight container.

For substitutions, see the detailed blog post above 🙂 Or comment below with a question.

To make homemade powdered sweetener: Add 1/2 cup granulated sweetener, such as monk fruit or coconut sugar, to a small blender cup and blend for 10-20 seconds until powdered. Measure out powdered sweetener for the recipe after blending. 

If you use homemade powdered monkfruit or coconut sugar in this recipe, add an extra Tbs or so of cashew milk or water for texture.

Nutrition Facts

Lime Cheesecake Bites (Dairy-Free, Low-Carb, Paleo, Vegan)

Amount per Serving

Calories

248.77

% Daily Value*

Fat

 

23.57

g

36

%

Saturated Fat

 

11.02

g

69

%

Sodium

 

13.8

mg

1

%

Potassium

 

197.33

mg

6

%

Carbohydrates

 

11.16

g

4

%

Fiber

 

2.12

g

9

%

Sugar

 

1.33

g

1

%

Sugar Alcohol

 

3.4

g

Net Carbs

 

5.6

g

Protein

 

5.08

g

10

%

Vitamin A

 

281.31

IU

6

%

Vitamin C

 

2.37

mg

3

%

Calcium

 

31.38

mg

3

%

Iron

 

1.46

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag @emily.likes.food #prettypies!