Vegan Mini Lemon Cheesecakes!
These Vegan Mini Lemon Cheesecakes are super cute and delicious! A simple pecan and date crust is topped with a rich and creamy lemon cheesecake filling. They’re light and refreshing and perfect for summer!
These mini cheesecakes are super healthy. They are packed with healthy fats from the cashews, pecans, and coconut cream. Healthy fats leave you feeling full and satisfied for longer, unlike many sugary desserts made with empty white carbs. These are slightly sweetened with dates and only 2 tablespoons of maple syrup. These delicious cheesecakes are vegan, gluten-free, and refined sugar-free – but no one will ever know!
For more light and refreshing summer desserts, try my Chocolate Cupcakes with Coconut Cashew Cream Vanilla Frosting or my Strawberry Cheesecake Bites!
Follow me on Instagram @livesimplyhealthy and be sure to tag me so I can see your creations!
Vegan Mini Lemon Cheesecakes (V + GF + RSF)
Ingredients
Cheesecake Crust:
- 1 1/4 cups pecans
- 2/3 cups Medjool dates pitted
Filling:
- 1 cup raw cashews soaked in water for 6 hours or overnight
- 1/2 cup coconut cream the thick part from a chilled can of coconut milk
- 4 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 5 tablespoons lemon juice
- 1 1/2 teaspoons lemon zest
Instructions
Cheesecake Crust:
- Add pecans and dates to a blender. Blend on high speed until fully combined and fine, sticky crumbs are formed. Scoop half tablespoons of the mixture into a 24 cup mini muffin pan, or scoop tablespoons of the mixture into a 12 cup muffin pan.
- Press the mixture firmly into the bottom of each muffin tin.
Filling:
- Add all ingredients into a blender. Blend on high until fully combined and smooth. This may take up to a couple of minutes depending on your blender. Scrape down the sides as necessary.
- Pour the mixture evenly into the prepared muffin tins.
- Place the cheesecakes into the freezer until firm, about 30 minutes.
- Pop the cheesecakes out of each muffin tin using a sharp knife. It is easier to pop each cheesecake out if they are frozen.
- Serve immediately or store in the fridge for up to a week or in the freezer for up to a month.
