Vegan Lime Cheesecake Cups

Serves: 12 servings


½ cup raw cashews

1 cup water

14 oz. soft silken tofu

¼ cup fresh lime juice

½ cup pure maple syrup

1 tsp. pure vanilla extract

1 Tbsp. finely grated lime peel (lime zest)

⅓ cup extra-virgin organic coconut oil

12 4-oz. Mason jars (or custard cups)


Place cashews and water in a small bowl; cover and refrigerate overnight. Drain. Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed. With blender running, add oil; blend until well mixed. Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold. Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.

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