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Vegan Mini Lime Cheesecakes

Jacki @figgindelicious
Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Dessert
Servings 12

Ingredients
  

Crust:

  • 1 cup graham cracker crumbles *see note for how to make
  • 3 tbsp vegan butter melted
  • 1 tbsp brown sugar

Cheesecake:

  • 1 16 oz block silken tofu, drained
  • 1 cup canned coconut milk
  • 1/2 cup sugar
  • 2.5 tsp agar agar powder
  • 1/2 cup lime juice about 3-4 limes
  • Zest of 1 lime
  • 1 tsp vanilla extract

Toppings (Optional):

  • coconut whipped cream
  • lime zest

Instructions
 

  • Line 12 slots of a muffin tin with silicone liners.
  • Mix together crust ingredients. Push down 1 1/2 tbsp in the bottom of each cup.
  • In a small saucepan, whisk together coconut milk, agar agar powder and sugar. Bring to a mild boil and continue stirring until the sugar and agar agar are dissolved. Remove from heat and let sit for 5 minutes.
  • In a blender, blend together coconut milk mixture with silken tofu, lime juice, lime zest and vanilla extract.
  • Pour 1/4 cup "cheesecake" mixture in each muffin cup.
  • Refrigerate for 4 hours, or overnight.
  • Top with coconut whipped cream and additional lime zest & enjoy!

Notes

To make the graham cracker crumbs, either use a food processor or place the graham crackers in a large zip lock bag and use a rolling pin to crumble. For one cup, you will need ~6-7 graham crackers.