Crème brûlée has always been my favorite dessert ever since the first time I made it. Cheesecake's not bad either but crème brûlée is my absolute favorite to both cook and eat. Several years ago, I bought a bottle of burnt sugar flavoring with the intention of making cakes and other desserts taste like crème brûlée. I was pretty obsessed and still am. This dessert is better than any flavoring you get out of a bottle as it actually has the burnt sugar on top. If you don't own a torch (seriously, get one!), I think some coconut sugar or coconut sugar mixed with coconut flakes or crushed cashews would make a tasty crunchy topping.
If cheesecake isn't your thing, try my recipe for classic crème brûlée. It's dairy-free too!
Key Lime Crème Brûlée Cheesecake Bites
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 8 servings 1x
For the crust:
- 12 dates, chopped with pits removed
- ⅔ C shredded coconut
- 4 Tbsp coconut oil
- ½ tsp vanilla extract
For the filling:
- 1 C cashews, soaked overnight
- ¼ C coconut oil
- 5 Tbsp key lime juice
- ¼ C honey
- ½ tsp vanilla extract
- 4 tsp coconut sugar or organic white sugar, divided
- Place date pieces and coconut oil in a food processor. Run the food processor until the ingredients become a sticky paste.
- Transfer mixture, along with the shredded coconut, to a small mixing bowl. Use your hands to thoroughly combine.
- Line 8 cups of a muffin pan with paper liners. Evenly divide the crust mixture among the cups and use your fingers to press the mixture along the bottom and up the sides.
- Either using the same food processor or a high powered blender (best results), blend all of the filling ingredients together until you get a very smooth mixture resembling batter.
- Evenly divide this mixture among your 8 crusts and smooth the tops with a spoon.
- Transfer the desserts to the freezer and allow to set at least an hour.
- Immediately before serving, remove paper and discard paper liners. Sprinkle ½ teaspoon of sugar on top of each individual dessert. I love the coconut sugar as a topping but I used organic white sugar because it's prettier. Using a torch, burn the sugar to your preference.
Your photos are so pretty. I love the lighting and use of space.
Omg!!! I need this right now!!!!!
I have tried many of Meagan's creative desserts and this is by far one of my favorites. Sweet but not overly sweet and absolutely delicious. The coconut is perfectly balanced.
So happy you liked it :)
In so many lime recipes, the lime is just a background flavor. In this recipe, the lime is definitely the predominant flavor but the tartness of the lime is balanced by the sweetness of the coconut crumb layer. This has definitely earned it's 5 stars!