Key Lime Crème Brûlée Cheesecake Bites

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
  • 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


  • 4 tsp coconut sugar or organic white sugar, divided



  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.


  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.


  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.