• Michelle Braakhuis


After weeks of trying, changing the recipe, changing the ingredients, being pissed off because the filling kept falling apart..I FINALLY managed to finish these beautiful little cuties.

Look at the picture, it’s perfect 🍰.

These mini vanilla-lime-coconut cheesecakes are perfect for birthdays and petit fours tea parties.

Or as a stock for when you’re single and there is an emergency (that either you or your friends need sugar, asap).

A few people have been part of the tasting group, and everybody loved it.

And told me I should ask money for it, ha 😋.

Let me know in a comment below how your versions turned out.



  • 15 big medjool dates

  • 1/3 sunflower seeds

  • 1/3 pumpkin seeds

  • 1/3 almonds or hazelnuts

  • 2 tbsp coconut oil (melted if solid)

Ingredients filling:

  • 400 g silken tofu

  • 1/2 cup raw cashew nuts (soaked in boiled water for 30 minutes)

  • 1/2 cup raw macadamia nuts (soaked in boiled water for 30 minutes)

  • 1/2 cup coconut oil ( melted if solid)

  • 1/3 cup fresh squeezed lime juice

  • 1/4 maple syrup

  • 1 tbsp coconut liquid

  • 1 tsp vanilla bean

  • 1/2 tsp vanilla liquid

For garnish:

lime zest

  • shredded coconut

Serves: 12-14 mini cheesecakes

Extra needed: bowl, food processor, silicone cupcake mold, fork, spoon


Mix the dates in a food processor until it become a big ball of sticky dates for the crust.

Add the sunflower seeds, pumpkin seeds and nuts.

Pulse a few time to make the crust compact yet crumbly (do not mix on high speed).

Take a silicone muffin baking mold and divide the mixture.

Press down with a spoon until it’s a firm layer. Let it harden in the freezer.

Clean the food processor bowl and mix the cashew nuts together with the tofu.

Add the lime juice, maple syrup, coconut liquid, vanilla bean and vanilla liquid and mix again.

Lastly add the macadamia nuts and melted coconut oil and let it run for about 30 seconds. (the macadamia nuts don’t have to be completely crushed, the filling should be a little crumbly).

Take the muffin baking mold out of the freezer.

Divide the filling and make sure all the spots are covered and filled to the top.

Top off with lemon zest and shred coconut.

Put the baking mold back into the freezer to harden the cheesecakes for at least 3 hours, or let the mixture set into the fridge overnight (ideally).

When taken out of the freezer, let it soften for 20-30 minutes before serving.

When taken out of the fridge, 10 minutes should be enough.


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