Vegan Lime Cheesecake Cups

Vegan Lime Cheesecake Cups

Rich, creamy cheesecake is one of those foods that, no matter how you slice it – thin… thinner… no, just a sliver, please – it’s still got an obscene amount of fat and calories.

A single slice of plain cheesecake can contain 710 calories and 29 grams of saturated fat!

For many people following a nutrition plan, that’s more than half of the calories they’d eat in a whole day.

Sweet, tart, and refreshing, this raw Vegan Lime Cheesecake Cups recipe lets you have your cheesecake and eat it, too… every day, if that’s your fancy.

It’s light and creamy and is only about 139 calories and six grams of fat per serving.

Soaking cashews for these cheesecake cups makes the nuts plump and tender, and when blended, gives the cheesecake a velvety creaminess.

They’re part of the secret to attaining the rich, smooth texture of cheesecake without using cream cheese and sour cream. Coconut oil adds more richness and helps the cheesecake cups firm up when chilled.

I also added an ingredient you may not have thought could make delicious desserts (but absolutely does!)… silken tofu. Before you go “eww, tofu!” hear me out:

The super-soft texture of silken tofu is similar to that of cheesecake and tofu is relatively flavorless and great at absorbing the flavor of other ingredients.

In this recipe, it adopts the buttery flavor of the cashews, the sweetness from vanilla extract and maple syrup, and the bright notes of the lime zest and lime juice.

This recipe is incredibly simple to make. The only step that requires a bit of forethought is that you need to soak the cashews overnight (if you forget, about four hours will do in a pinch).

The rest of the magic happens in a food processor in five minutes or less. Then, let the cheesecake cups chill in the refrigerator for a couple of hours.

If you’re rushed for time, put them in the freezer in plastic cups or foil-lined muffin cups and set them out for about 10–15 to minutes to soften before you serve.

Watch the video below to see how it’s made!

4.2 from 5 votes
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Vegan Lime Cheesecake Cups

Sweet, tart, and refreshing, this raw Vegan Lime Cheesecake Cups recipe lets you have your cheesecake and eat it, too.

Course Dessert
Prep Time 15 mins
Cook Time 0 mins
Total Time 3 hrs 15 mins
Servings 12 servings
Calories 139 kcal
Author Beachbody

Ingredients

  • 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. lime peel (lime zest), finely grated
  • cup extra-virgin organic coconut oil
  • 12 4-oz. Mason jars (or custard cups)

Instructions

  1. Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.
  2. 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.
  3. With blender running, add oil; blend until well mixed.
  4. Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.
  5. 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.

Recipe Notes

Tip: If you don't have Mason jars, you can use any small glasses. Or make this cheesecake in a casserole dish or pie pan.

Nutrition Facts
Vegan Lime Cheesecake Cups
Amount Per Serving (1 serving)
Calories 139 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 12mg 4%
Sodium 5mg 0%
Total Carbohydrates 12g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
1 Single Serving Snack
½ Fat

P90X3 Portions
½ Protein
½ Carb
1½ Fat

Body Beast Portions
No soy for you!

Container Equivalents
½ Yellow
½ Blue
1½ tsp.

2B Mindset Plate It!
An occasional treat. Be sure to track it.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.