Mini Lemon "Cheesefakes" (Vegan)
Recipe: #12594
May 20, 2014
Categories: Desserts, Cakes, Cashew Nut, Dates, Lemon, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Sugar-Free, Vegan, Vegetarian, Cheesecake, No Bake Cheesecake, more
"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 is 10 servings
Ingredients
- CRUST
-
-
-
-
- FILLING
-
-
Nutritional
- 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 by Step Method
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
- Food processor
- Freezer
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