Lime Frozen Mini Cheesecakes

Ingredients

For the filling:

  • 1 cup soaked cashew nuts
  • 1/2 cup thick coconut milk
  • 1/4 cup coconut oil
  • 2/3 cup honey
  • 1/4 tsp salt
  • 1/2 cup lime juice
  • Zest of one lime 

For the dough:

  • 1 1/2 cups of cookies
  • 2 Tbs of vegetable oil
  • 1-2 Tbs of water

Preparation

  1. In a blender or food processor, grind the cookies until you get a flour of them. Mix this flour or powder with the oil and water and form a mixture like wet sand, it should not be compact like dough.
  2. In a cupcake mold, place the cupcake papers and spoon the mixture in each mold pressing down with a spoon to form a compact cookie layer.
  3. Put this in the oven for 5-8 minutes to cook the cookie bases a little. Take out and let cool.
  4. Separately, blend all the filling ingredients until completely creamy without any lumps, about 3-4 minutes.
  5. Place the filling mixture in each mold until almost the top of each piece of paper. Put a little subtle lemon zest on top of each one and put them in the freezer for 3-4 hours.
  6. To serve, take them out and remove the pieces of paper. Serve immendiatly after bringing out of the freezer to keep from melting garnished with a quarter of a subtle lemon slice.

Note: The consistency is very creamy, like ice cream.

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