Sweet, tart, and refreshing, this raw Vegan Lime Cheesecake Cups recipe lets you have your cheesecake and eat it too… every day, if that’s your fancy. It’s light and creamy and is only about 139 calories and 6 grams of fat per serving.
Vegan Lime Cheesecake Cups
Containers: .5Y .5B 1.5tsp
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 12 servings
½ cup raw cashews
1 cup water
14 oz. soft silken tofu
¼ cup fresh lime juice
½ cup pure maple syrup
1 tsp. pure vanilla extract
1 Tbsp. finely grated lime peel (lime zest)
⅓ cup extra-virgin organic coconut oil
12 4-oz. Mason jars (or custard cups)
1. Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.
2. Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed.
3. With blender running, add oil; blend until well mixed.
4. Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.
Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.
(Recipe from Team Beachbody Blog)
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