Recipe
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
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
Emily Gordon
Step 1
Add almonds into food processor and chop until fine.
Emily Gordon
Step 2
Add in pitted dates and blend.
Emily Gordon
Step 3
Add cranberries, sea salt, and water and blend until crust forms.
Emily Gordon
Step 4
Add crust to mini muffin pan and pat down tight.
Emily Gordon
Step 5
Add cashews to pot of hot water and let sit for one hour.
Emily Gordon
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.
Emily Gordon
Step 7
Add the cheesecake filling on top of the mini cheesecake crust. Freeze for one hour.
Emily Gordon
Step 8
Remove cheesecakes from freezer, top with rasberries, and serve.
Emily Gordon