Key Lime Cheesecake Cups

-Fill a cupcake pan with cupcake liners then set aside.

Crust:

-Crush the gluten-free graham crackers in a food processor into crumbs. You can also put the graham crackers in a zip lock bag and crush them with a rolling pin.

-In a medium size bowl, add the graham cracker crumbs, coconut sugar and melted vegan butter, stir until the mixture resembles sand. Then press mixture into each cupcake liner using a spoon or your hands to compact the crumbs and even them out.

-Bake at 350F degrees for 8 to 10 minutes.

-Allow to cool before filling.

Filling:

-Allow the nondairy cream cheese to become room temperature before blending.

-Place the nondairy cream cheese, coconut oil, fresh lime juice, zest of 1 lime and organic sugar in a blender and blend until creamy.

-Use a 2 inch cookie scooper, then add filling to each cupcake liner onto graham cracker crust.

-Chill for at least 6 hours or overnight.

-Remove cheesecake cups from the refrigerator to become room temperature for 5 minutes.

-Pipe Truwhip Original Whipped Topping on top.

-Serve and enjoy!