What makes these mini cheesecakes raw and vegan?

These mini cheesecakes are raw because they require no baking, and vegan as they use plant-based ingredients like cashew butter, almond milk, and coconut oil instead of dairy.

How do I achieve the creamy texture for the cheesecake filling?

The creamy texture comes from raw cashew butter, which is processed with lemon juice, coconut oil, and almond milk until just mixed to maintain its consistency.

Can I substitute the cashew butter in this recipe?

While cashew butter provides the ideal creamy texture and neutral flavor, you could experiment with another raw nut butter, though the taste and consistency may vary.

How should I store these lemon mini cheesecakes?

After chilling for 2 hours to set, these cheesecakes can be enjoyed straight from the freezer or placed in the fridge for 30 minutes to soften before serving.

How intense is the lemon flavor in these cheesecakes?

The lemon flavor is bright and prominent, derived from the zest of one lemon and about 4 tablespoons of fresh lemon juice in the filling.

11 years ago

Lemon Mini Cheesecakes
[Raw, Vegan]

Name: Lemon Mini Cheesecakes [Raw, Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 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; 1/2 cup almonds, raw; 1/2 cup shredded coconut, unsweetened; 1/8 teaspoon stevia; 1/8 teaspoon salt; 3 tablespoons coconut oil, melted

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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Close-up of three raw vegan lemon mini cheesecakes in white liners, garnished with fresh lemon zest, on a light background.

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Discover more recipes with these ingredients

Lemon

Lemon Mini Cheesecakes [Raw, Vegan]

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!

Ingredients You Need for Lemon Mini Cheesecakes [Raw, Vegan]

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

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How to Prepare Lemon Mini Cheesecakes [Raw, Vegan]

Place the almonds in a food processor and pulse until finely ground.
Transfer to a bowl and mix in the shredded coconut, stevia, and salt.
Add the coconut oil and stir until mixed.
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.
In a medium sized bowl, zest one lemon. Set aside 1 tablespoon of zest for garnish.
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.
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.
Enjoy straight out of the freezer or place in the fridge for 30 minutes to soften.