Mini Key Lime Cheesecakes

Key Lime ANYTHING is my absolute favorite dessert. Key lime pies make me think of warmer weather, salty air, and sandy beaches. I can always count on my momma making a tasty and tangy key lime pie at family functions. My momma is the QUEEN of key lime pies! This recipe is a healthier version when you need a little key lime in your life, but want to make sure you are staying on track with all the sugary desserts life can throw at you. The crust is super simple with dates, almonds, pecans, shredded coconut, and a bit of agave. The cheesecake filling has creamy & ripe avocados, coconut oil, MCT oil, agave, and almond milk cream cheese. These mini Key Lime Cheesecakes are perfect to pack as a meal prep snack when you need a sweet treat!

Time: 15 MIN prep + 2 hours freezer

Servings: 12

MACROS (per serving) CAL 85 PROTEIN 1.3 g FAT 7 g CARBS 6 g

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INGREDIENTS

CRUST

• 1/8 c sliced almonds

• 1/4 c pecan halves

• 2 tsp coconut flakes

• 1/4 c dates

• 1/2 tsp agave in the raw

FILLING

• 1/4 c Kite Hill almond milk cream cheese

• 1.5 avocados

• juice of 1/2 lime

• 1 tsp agave in the raw

• 1 tsp MCT oil

• 1 tsp unrefined coconut oil

TOPPINGS

• lime zest

• shredded coconut

PREPARATION

1. Add all crust ingredients to a food processor and pulse until all ingredients are chopped.

2. Add 1 tsp of crust mixture to a mini muffin pan and press down until a flat crust is formed.

3. Next, clean food processor and now add filling ingredients.

4. Pulse until filling ingredients are smooth.

5. Add 1 tsp of filling mixture to each crust.

6. Using a spoon, smooth out the filling mixture on top of the crusts.

7. Add pan to freezer and freeze for at least 2 hours.

8. Top with lime zest and shredded coconut.

9. ENJOY!