Mini Vegan Lemon Cheesecake

No Cashews, Tofu, or Cream Cheese!

Scribbled Underline

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.

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.

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.

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.

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.

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