Vegan Key Lime Cheesecake Cups taste great. I used Graham cracker crumbs and vegan butter for the crust, and fresh squeezed lime juice, coconut cream, and nondairy yogurt for the filling.
Vegan Key Lime Cheesecake Cups
1 1/2 Cups of graham cracker crumbs, about 10 sheets
1/4 Cup of coconut sugar
7 Tablespoons of vegan butter, melted
1/2 Cup of nondairy yogurt
1/4 Cup of fresh lime juice
1/4 Cup of arrowroot
1 Tablespoon of lime zest
-Fill a cupcake pan with cupcake liners then set aside.
-Crush the graham crackers in a food processor into crumbs. You can also put the graham crackers in a zip lock bag and crush them with a rolling pin.
-In a medium size bowl, add the graham cracker crumbs, coconut sugar and melted vegan butter, stir until the mixture resembles sand. Then press mixture into each cupcake liner using a spoon or your hands to compact the crumbs and even them out. Bake at 350F degrees for 8 to 10 minutes. Allow to cool before filling.
-Reduce the oven temperature to 325F. Then blend all of the filling ingredients in the blender.
-Pour on top of the crust filling almost to the top. (I made two batches of filling). Tap on the counter to release any air bubbles.
-Bake for 18-20 minutes at 325F. The edges should be just starting to darken and the middle is no longer jiggly. Cool for 30 minutes, then chill overnight. Add whipped cream on top and enjoy!