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vegan cheesecake bites Gordon
vegan cheesecake bites Gordon
Recipes

Raspberry Lemon Mini Vegan Cheesecakes

This article is written by a student writer from the Spoon University at Northeastern chapter.

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

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Total time:1 hour 20 minutesServings:24 servings

Ingredients

Instructions

  1. Emily Gordon

    Add almonds into food processor and chop until fine.

  2. Emily Gordon

    Add in pitted dates and blend.

  3. Emily Gordon

    Add cranberries, sea salt, and water and blend until crust forms.

  4. step 4

    Add crust to mini muffin pan and pat down tight.

  5. Emily Gordon

    Add cashews to pot of hot water and let sit for one hour.

  6. Emily Gordon

    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.

  7. step 7

    Add the cheesecake filling on top of the mini cheesecake crust. Freeze for one hour.

  8. Emily Gordon

    Remove cheesecakes from freezer, top with rasberries, and serve.

Emily Gordon

Northeastern '18