When I first heard about raspberry lemon mini vegan cheesecake bites, I was pretty skeptical. First of all if it’s vegan, is it really a cheesecake? I guess the answer is technically no, but combining a few unlikely (but very healthy) ingredients creates a filling that really does match any traditional cheesecake.
Raspberry Lemon Vegan Cheesecake Bites
Ingredients
Instructions
Add almonds into food processor and chop until fine.
Add in pitted dates and blend.
Add cranberries, sea salt, and water and blend until crust forms.
Add crust to mini muffin pan and pat down tight.
Add cashews to pot of hot water and let sit for one hour.
After the hour, remove cashews from water and add them into food processor with maple syrup, water, lemon juice, and coconut oil. Blend ingredients to create the cheesecake filling.
Add the cheesecake filling on top of the mini cheesecake crust. Freeze for one hour.
Remove cheesecakes from freezer, top with rasberries, and serve.