Desert Lime Mini Cheesecakes Recipe.

Desert Lime Mini Cheesecakes Recipe.

This is no ordinary cheesecake! We’ve teamed up with @Veganaugogo to crack the perfect recipe for a creamy and ultra smooth yet crunchy cheesecake! Paired with a distinctive piquant Desert Lime flavour, no one can deny its pure decadence. For the best results, follow these simple steps.

Makes 9 mini cheesecakes or 1 medium.



90g Digestive Biscuits (McVities)

50g Vegan Butter (melted)



200g Raw Cashews (soaked overnight)

200g Icing Sugar

60g Coconut Oil (melted)

10g Desert Lime Powder

Juice of 1 Lime

Fresh Finger Lime (optional)


  1. Soak the cashews overnight (at least 12 hours) in enough cold water to cover them, at room temperature.
  2. To make the base, put the digestive biscuits in a zip-lock bag and crush with a rolling pin until it resembles a fine crumb.
  3. In a bowl mix together the crushed biscuits and melted butter.
  4. Spoon the mixture into the bottom of the cheesecake pan/s and press it down firmly and evenly with the back of a spoon.
  5. Place in the fridge to harden while you make the cheesecake.
  6. Drain off and discard the water from the cashews and then place them in a food processor with the remainder of the ingredients.
  7. Blend until the mixture is smooth and creamy.
  8. Spoon the cheesecake mixture on top of the base/s, pressing down a bit to remove any air bubbles.
  9. Place in the freezer for two hours to set before serving.
  10. Garnish with finger lime pearls and/or lime zest.
  11. Keep refrigerated

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