Mini Lemon "Cheesefakes" (Vegan)

Prep Time
Cook Time
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"I'm not vegan, but have many friends that are, so I've been on a quest of desserts that ALL of us can enjoy together! These fit the bill. NOTE: to soak cashews, not included in prep time, just place them in a glass bowl and pour boiling water over them. Let soak for two hours and drain."

Original recipe yields 10 servings


  • Serving Size: 1 (58.5 g)
  • Calories 167
  • Total Fat - 9.8 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 0 mg
  • Sodium - 90.4 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 7.7 g
  • Protein - 3.8 g
  • Calcium - 19.3 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Line a 12-cup muffin pan with 10 muffin papers.

Step 2

For the crust, pulse all ingredients in a blender or food processor until sticky and fully combined. Crumble mixture into the bottom of the muffin papers, dividing evenly. Tamp down lightly.

Step 3

For the filling, Place all ingredients in a food processor and process until creamy and smooth - about 1-2 minutes.

Step 4

Pour the filling over the top of the crusts, dividing evenly. Freeze for 2 hours, until firm.

The cheesecakes can be kept in the freezer for 1 month. These will melt if left at room temperature, so keep frozen until you're ready to eat.

Step 5

You can top them with seasonal fruit, a thin lemon slice or enjoy as-is.

Tips & Variations

  • Food processor
  • Freezer