Looking for a healthy key lime cheesecake? Don’t go any farther than these key lime cheesecake bites! Made with Medjool dates, graham crackers and cream cheese, these little bites are a delicious and healthy treat!
Raise your hand if you like cheesecake. NOW, raise your hand if you like key limes. I’m just going to go ahead and assume everyone has both of their hands raised. What’s not to love!?
Last summer we met my family one weekend for a “camping” trip. I put the camping in quotations because, while my brother and sister both had trailers they could camp in, Etienne, the kids and I spent the days at the campground and the nights in a motel. I didn’t mind too much 😉
Anyway, on this trip I had brought along some mini key lime cheesecakes. They were SO good, and Oscar has been bringing them up ever since. Key limes are not super easy to come by here in Calgary, but occasionally I see them at the local grocery store. I told Oscar that the next time I saw them, I’d buy them and make those cheesecake again.
So, I DID find some the other day! I made the mini cheesecakes, and then I made a few more things. Including these key lime cheesecake bites!!
What are cheesecake bites?
Basically, I’m trying to imitate the cheesecake flavors you know and love, but in a bite sized (and healthier) ball version! They’re also the easiest thing to make. No worrying about cracks in your cheesecake here! Also, they’re SO portable. Take them with you for an easy snack!
These key lime bites are made with:
- plain, unsweetened cream cheese (I use the full-fat block kind)
- graham cracker crumbs
- Medjool dates
- key lime juice and zest
- coconut flour
- coconut cream
How do you make key lime cheesecake bites?
Have I mentioned how easy these are to make?
Start by pulsing the cashews in the food processor until they’re in very fine pieces. Don’t pulse too much or you’ll end up with flour! Then add everything else!
Pulse everything together until a clumpy, “dough-like” mixture forms. It takes a little while, but if after a couple of minutes things aren’t sticking together, add a tablespoon of water and pulse again. Once the mixture sticks a bit between your fingers and doesn’t crumble easily, it’s ready to roll!
Take a portion of the mixture, about 1 1/2 tablespoons at a time, and roll it between your hands. I use a large cookie dough scoop for this, it makes sure everything is uniform and keeps your hands from getting too sticky!
After rolling the “dough” into balls, take the balls one by one and roll them in some crushed graham cracker crumbs combined with lime zest. Place the balls in the fridge!
How long do key lime cheesecake balls last?
In the fridge, these will last up to a week! Probably more, but we always eat ours before then. I’ve never tried freezing them so I can’t speak directly to that, but I bet they’d freeze just fine!
If you are a lover of protein and energy balls, you’ll love these little bites with a bit of zing!
Oh, and if you don’t have key limes, I’ve made them with regular limes and they’re also delicious!
Some other snacks you might like:Print
Looking for a healthy key lime cheesecake? Don’t go any farther than these key lime cheesecake bites!
- 1/2 cup raw, unsalted cashews
- 1 cup Medjool dates, pits removed (~10)
- 4 oz full-fat cream cheese, softened to room temperature*
- 1/4 cup coconut flour
- 1/4 graham cracker crumbs + 1/3 for rolling
- 3 tbsp key lime juice (~6 key limes)
- 1 tbsp key lime zest + 2 tsp zest for rolling
- 1/2 cup full-fat coconut cream
- 1 tbsp honey
- Add the cashews to a high-powered food processor and pulse for a few minutes or until the cashews are finely ground. Don’t continue pulsing too long or the cashews will turn into flour!
- Add all of the remaining ingredients to the food processor and pulse until everything is combined together and forms a “dough” like structure. If it’s very powdery, add a tablespoon of water and pulse again until things start sticking together!
- Using a spoon or a large cookie scoop, remove portions of the dough and roll between your hands until a ball is formed. Continue with the remaining dough until it’s all used up. Combine the remaining graham cracker crumbs with the remaining lime zest. Roll the balls, one by one in the graham crackers crumbs until coated. Place the balls in the fridge to store, for up to 1 week.
Leftovers can also be stored in the freezer, for up to 2 months. Balls keep ok at room temperature, for 8 hours or so.
*I use the block kind, but I think you could use the spreadable kind too if that’s all you have
- Category: no-bake
- Method: food processor
- Cuisine: american
Keywords: key lime cheesecake bites // key lime cheesecake balls