Creamy, no-bake mini vegan lemon cheesecake bites that contain no tofu, no vegan cream cheese, no dairy, no eggs, and no cashews. Enjoy this delicious and easy vegan dessert by topping it with dairy-free whipped cream, a homemade berry sauce, or enjoy them plain, they’re delicious either way!
Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender.
Blend until the almonds and oats have broken down.
Add the shredded coconut and the coconut oil.
Pulse until everything has combined.
Divide the mixture evenly between the 12 muffin cups and press it down until it is packed down and no loose parts remain. (see picture above)
Place the muffin pan in the freezer for the bases to firm up. Chill for at least 15 minutes.
To make the cheesecake:
Add the almonds, coconut milk, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender.
Blend until the mixture is smooth and creamy. You may need to use your blender's tamper to keep it going.
Remove the chilled bases from the freezer and divide the cheesecake mixture evenly between the 12 muffin cups. Smooth out the tops and place back into the freezer for at least two hours for them to firm up.
Remove from freezer 15-20 minutes before serving so they can thaw a bit. Garnish and serve.
Please read all of the helpful info above and below before making this recipe to ensure success.
The almonds MUST be soaked for at least 24 hours before you start to make this recipe so they are soft enough to blend. I place them in a container with the water, cover, and then refrigerate for 24 hours.
A high-speed blender (such as a Vitamix or Blendtec) MUST be used for the cheesecake part of the recipe. If one is not used, the almonds will not break down properly and you run the risk of overheating/damaging your regular blender.
Use only whole, raw, unsalted almonds for this recipe, NOT slivered, sliced, or roasted almonds.
Blanched almonds come with the skins off to make things a bit easier for you, but if you cannot find them, you can also use almonds with the skins on BUT, be sure to peel the skins after they have been soaked. This step is a little time consuming, so be sure to factor this into your prep time. To make it easier, soak the almonds in hot water for 15-20 minutes before peeling and the almond skins will slide right off.
When pressing the base down into the muffin cups, I like to use a piece of parchment paper to make it easier, see the picture above.
Store your leftovers in an airtight container in the freezer where they will keep for about two weeks.
Nutrition info is based on 1 cheesecake made using the recipe as written and without the optional garnishes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.