Raspberry Lemon Mini Vegan Cheesecakes

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

• Prep Time:20 mins
• Cook Time:1 hr
• Total Time:1 hr 20 mins
• Servings:24
• Medium

Ingredients

• 3/4 cups almonds
• 1/2 cup dates pitted
• 1/8 cup dried cranberries
• 1 pinch sea salt
• 1-3 tablespoons water
• 2 cups raw cashews previously soaked
• 1/2 cup coconut oil
• 1/4 cup water
• 1 lemon juiced
• 1/2 cup maple syrup
• Rasberries

• Step 1

  Add almonds into food processor and chop until fine.

  

• Step 2

  Add in pitted dates and blend.

  

• Step 3

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

  

• Step 4

  Add crust to mini muffin pan and pat down tight.

  

• Step 5

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

  

• Step 6

  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.

  

• Step 7

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

  

• Step 8

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