Mini Raw Vegan Lemon and Blueberry Cheesecakes

These vegan mini cheesecakes are as nutritious as they are delicious! With wholesome ingredients and natural sweetness, they’re the perfect guilt-free indulgence. Below is the recipe, complete with estimated nutrition information per serving.

Ingredients

For the Base:

  • 1 cup almonds
  • 1/2 cup pitted dates
  • 2 tablespoons coconut oil, melted

For the Cheesecake Layer:

  • 1 cup cashews, soaked overnight or for 2-4 hours in hot water
  • Juice of 1 lemon
  • 4 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup

For the Topping:

  • 1 cup fresh or frozen blueberries

Instructions

Step 1: Prepare the Base

  1. Blend almonds in a food processor into a fine crumb. Add pitted dates and process until the mixture becomes sticky.
  2. Pour in melted coconut oil and pulse until combined.
  3. Press the base mixture firmly into silicone muffin molds and freeze while preparing the filling.

Step 2: Make the Cheesecake Layer

  1. Drain soaked cashews. Blend with lemon juice, maple syrup, and melted coconut oil in a food processor until smooth. Adjust sweetness or tartness to taste.

Step 3: Assemble the Cheesecakes

  1. Remove molds from the freezer. Add a few blueberries on top of each base.
  2. Spoon cashew filling evenly over the bases, smoothing the tops.
  3. Garnish with more blueberries.

Step 4: Freeze and Serve

  1. Freeze cheesecakes for 2-3 hours until set.
  2. Let them sit at room temperature for 1 hour before serving. Store leftovers in the fridge or freezer.

Nutrition Information (Per Cheesecake)

  • Calories: ~250
  • Protein: ~5g
  • Carbohydrates: ~20g
    • Fiber: ~3g
    • Sugar: ~12g
  • Fat: ~19g
    • Saturated Fat: ~8g
  • Vitamin C: ~10% of daily value
  • Calcium: ~3% of daily value
  • Iron: ~7% of daily value