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Mini Lemon "Cheesefakes" (Vegan)

Here's how you make Mini Lemon "Cheesefakes" (Vegan)
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  • Servings: 10
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • CRUST
  • 6 pitted (38 grams) dates
  • 1/2 cup oats (gluten-free/wheat-free rolled oats or unsweetened coconut flakes)
  • 1 tablespoon water (if dates are very dry)
  • Sea salt, pinch
  • FILLING
  • 1 cup cashew nuts (soaked)
  • 1 apple (peeled cored and diced)
  • 1/4 cup water
  • 3 ounces coconut oil (melted, 3 tablespoons)
  • 2 tablespoon maple syrup (pure maple syrup)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • Sea salt, pinch
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Food processor
  • Freezer

We hope you enjoy this recipe!

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