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