I am so excited to share this recipe with you today because I know you’ll love it as much as I do. These mini cheesecakes cover it all: they’re raw, vegan, sugar-free, gluten-free and… delicious! The recipe has been tested and heartily approved even by non-vegan palates, so don’t be shy, if you’re looking for a sweet (and healthy!) way to indulge there’s nothing better than these easy, creamy and lemony cheesecakes.
INGREDIENTS (for around 10 minicakes)
For the base
- 90-100 g almonds
- 80 g dates
- 2-3 tbs of water
- pinch of salt
For the filling
- 250 g overnight soaked cashews
- 150 g coconut oil, melted
- 120 ml of water
- 60- 70 g maple syrup (or honey if not vegan)
- juice and zest of one small organic lemon
1. To prepare the base, blend the almonds in a food processor. Next add the dates and blend until you get the right consistency. Add a bit of water if it’s too thick.
2. Lightly grease a muffin tin and press well the base mixture with your fingers or the back of a spoon into the bottom, about 1 tbs per cake.
3. Add the filling ingredients to a blender and mix until very smooth. If you forgot to soak tha cashews overnight, don’t panic. The emergency solutions to speed up the process is to use boiling water and leave them there for just one hour.
4. Pour the filling over top of the crust, dividing evenly. Freeze for 2-3 hours, until firm. When ready, run a butter knife around the edge of the cakes to help release them.
The cheesecakes can be kept covered in the freezer for 1 month, just defrost them slightly for about 5-10 minutes at room temperature to soften.
You can top them with seasonal fruit, peanut butter, chia jam… let your imagination go wild!