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Key Lime Crème Brûlée Cheesecake Bites

Key Lime Crème Brûlée Cheesecake Bites

  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 8 servings 1x

Ingredients

For the crust:

  • 12 dates, chopped with pits removed
  • 2/3 C shredded coconut
  • 4 Tbsp coconut oil
  • 1/2 tsp vanilla extract

For the filling:

  • 1 C cashews, soaked overnight
  • 1/4 C coconut oil
  • 5 Tbsp key lime juice
  • 1/4 C honey
  • 1/2 tsp vanilla extract

Topping:

  • 4 tsp coconut sugar or organic white sugar, divided

Instructions

Crust:

  1. Place date pieces and coconut oil in a food processor. Run the food processor until the ingredients become a sticky paste.
  2. Transfer mixture, along with the shredded coconut, to a small mixing bowl. Use your hands to thoroughly combine.
  3. 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.

Filling:

  1. 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.
  2. Evenly divide this mixture among your 8 crusts and smooth the tops with a spoon.
  3. Transfer the desserts to the freezer and allow to set at least an hour.

Topping:

  1. Immediately before serving, remove paper and discard paper liners. Sprinkle 1/2 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.