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Lemon Mini Cheesecakes [Raw, Vegan]

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These mini cheesecakes are smooth and rich, with just hint of refreshing tartness from the lemons. The gluten-free crust contains almonds and coconut and the yummy filling is made with lemons, cashew butter, and sweetened with stevia. These are perfect for small gatherings and parties!

Lemon Mini Cheesecakes [Raw, Vegan]

Ingredients

For the Cheesecake:

  • Zest from 1 lemon
  • Juice of 1 lemon, about 4 tablespoons at room temperature
  • 1 cup raw cashew butter, at room temperature
  • 1/8 teaspoon stevia
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon almond milk, at room temperature
  • 1/4 teaspoon vanilla

For the Crust:

  • 1/2 cup almonds, raw
  • 1/2 cup shredded coconut, unsweetened
  • 1/8 teaspoon stevia
  • 1/8 teaspoon salt
  • 3 tablespoons coconut oil, melted

Preparation

  1. Place the almonds in a food processor and pulse until finely ground.
  2. Transfer to a bowl and mix in the shredded coconut, stevia, and salt.
  3. Add the coconut oil and stir until mixed.
  4. Press the mixture into the bottom of six lined baking cups or twenty-four lined mini baking cups and freeze until the filling is ready.
  5. In a medium sized bowl, zest one lemon. Set aside 1 tablespoon of zest for garnish.
  6. Place the remaining zest, the juice from the lemon, cashew butter, stevia, coconut oil, and almond milk in a food processor and process until just mixed. Do not over process.
  7. Remove the chilled crust from the freezer and evenly divide the filling among the crust and top with the lemon zest garnish. Place back in the freezer and chill for 2 hours to set.
  8. Enjoy straight out of the freezer or place in the fridge for 30 minutes to soften.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Jesse Lane Lee, BSc, CNP is a cheerful Holistic Nutritionist, motivating speaker, cookbook author and wellness writer. She is the founder of Jesse Lane Wellness, a web-based holistic nutrition practice and holistic recipe resource. Jesse Lane is passionate about nutrition helps positive and vibrant individuals unlock the incredible healing power of food and reclaim their health. She recently released a new cookbook called Healthy Dairy Free Desserts which contains over 30 recipes with pictures. Get a FREE copy of my 15 page Guide to Natural Sugar Substitutes here!


 

 



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16 comments on “Lemon Mini Cheesecakes [Raw, Vegan]”

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Yvonne van Oers
8 Months Ago

Linsey Van Oers


Reply
Elesha Buettner
8 Months Ago

Courtney


Reply
Courtney Hegseth Hans
13 Jan 2016

if you can eat these, i will make them!

Elesha Buettner
13 Jan 2016

I am ok to eat all the ingredients in this. I was going to bake these for the Hawaii party. I got excited to share! :)

Kelsey Sandage
8 Months Ago

Kathleen OConnor Sandage i wanna try


Reply
Kathleen OConnor Sandage
12 Jan 2016

Coconut?? No thank you but Dad would like these.

Leah May Thompson
8 Months Ago

Alexsondra Brianna


Reply
Lena Jones
8 Months Ago

Victoria Jones


Reply
Victoria Jones
12 Jan 2016

Ah thanks man you thoughtful pineapple

Lena Jones
12 Jan 2016

Pineaplle.... What.....

Victoria Jones
12 Jan 2016

Ya u know how I'm a pumpkin your gonna be my big sis pineapple now☺️☺️

Victoria Jones
12 Jan 2016

I'm coming down stairs give me a min what some tea?

D'ann Shaver Gimenez
8 Months Ago

Stephen Gimenez


Reply
Salina Scheidel
8 Months Ago

Marleen van Hemmen


Reply
Meirav Lev-Ari
8 Months Ago

Erica Krysta


Reply
Leslie Pacholski
8 Months Ago

Rosa mmmm


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