A delightful fusion of key lime pie and cheesecake. Ready in 30 minutes and made with just 6 ingredients - they're easy and healthy, gluten-free, refined sugar-free, and can be easily adapted for a vegan lifestyle.
Preheat oven to 180°C (350°F) or 160°C fan. Combine oat flour, ground almonds, and liquid sweetener in a bowl. Mix for a crumbly texture.
Divide crust mixture into six portions. Press into muffin tray compartments, creating a cup shape using a shot glass, bottle, or fingers.
Bake crusts for 10 minutes until golden and fragrant.
While crusts bake, prepare key lime cheesecake filling in a small bowl. Mix cream cheese (or vegan alternative), lime zest, lime juice, liquid sweetener, and matcha (if using) until smooth and creamy.
Remove crusts from the oven and cool slightly. Fill each cup with key lime filling.
Sprinkle more lime zest on top for added flavour and presentation.
Refrigerate for at least an hour until the filling sets.
Video
Notes
*I recommend using a silicone muffin tray, as it's easier to remove the key lime cheesecakes. Alternatively, you can use a regular muffin tray and insert some cupcake papers.Read the full blog post when making these key lime cheesecakes for extra tips along the way!
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Mini Key Lime Cheesecakes
Serving Size
1 cheesecake
Amount per Serving
Calories
194
% Daily Value*
Fat
9.3
g
14
%
Carbohydrates
19.3
g
6
%
Protein
5.2
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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