Mini Vegan Lemon Cheesecake

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Creamy, no-bake mini vegan lemon cheesecake bites that contain no gluten, no tofu, no vegan cream cheese, no dairy, no eggs, and no cashews.

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Gather the Ingredients

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Gather the Ingredients

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Base: – Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender. - Blend, then add shredded coconut and coconut oil.

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Base: – Pulse until combined. – Divide mixture evenly between 12 muffin cups and press down – Place muffin pan in freezer and chill for at least 15 minutes.

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Filling: – Add the almonds, coconut milk, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender. – Blend until the mixture is smooth.

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Filling: – Divide the cheesecake mixture evenly between the 12 muffin cups. Place back in the freezer for at least 2 hours. – Remove from freezer ½ hour before serving.

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– Garnish and serve. – Store uneaten cheesecakes in the freezer in an airtight container.

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ENJOY!

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Mini Vegan Lemon Cheesecake

No Cashews, Tofu, or Cream Cheese!

Creamy, no-bake mini vegan lemon cheesecake bites that contain no gluten, no tofu, no vegan cream cheese, no dairy, no eggs, and no cashews.

GET THE FULL RECIPE!

Gather the Ingredients

For the Base: – rolled oats – raw almonds – coconut sugar – unsweetened shredded coconut – coconut oil

Gather the Ingredients

For the Filling: – raw blanched almonds – coconut milk – lemon juice – pure maple syrup – coconut oil – vanilla extract

Base: – Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender. - Blend, then add shredded coconut and coconut oil.

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Base: – Pulse until combined. – Divide mixture evenly between 12 muffin cups and press down – Place muffin pan in freezer and chill for at least 15 minutes.

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Filling: – Add the almonds, coconut milk, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender. – Blend until the mixture is smooth.

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Filling: – Divide the cheesecake mixture evenly between the 12 muffin cups. Place back in the freezer for at least 2 hours. – Remove from freezer ½ hour before serving.

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– Garnish and serve. – Store uneaten cheesecakes in the freezer in an airtight container.

GET THE FULL RECIPE!

ENJOY!