Delicious, easy, and quick dairy-free lemon berry cashew cheesecake bites!
When will I learn that bite size doesn’t mean that I’ll eat less? Bite size means that I’ll eat more, because they’re so easy to grab and eat, unlike a large cheesecake, which requires slicing a piece, putting it on a plate, and eating it with a fork. For the sake of my dignity, I’m not going to tell you how many of these little lemony vegan cheesecake bites I ate in one day, let’s just say that I got plenty of protein.
Honestly, I didn’t really worry too much about the number of little lemon cashew cheesecake tarts I ate, because they were made with whole foods and unrefined sugar. There was nothing to feel guilty about. Besides, I just started marathon training, so I need the extra calories. #ThisIsWhyIRun
You’re going to LOVE this no-bake vegan lemon cheesecake recipe because it’s incredibly easy to make and it’s made with healthy, dairy-free and gluten-free ingredients. They have a lovely lemon flavor and they’re just sweet enough. The fresh blueberries and raspberries add a wonderful natural sweetness so I made the filling sugar light so the lemon would shine.
This is the perfect dessert for summer because they don’t require any oven time, just whip up the crust in a food processor and the filling in a blender, put them together and pop them in the fridge for a few hours, and then enjoy them chilled.
HOW TO MAKE VEGAN LEMON CHEESECAKE WITH FRESH BERRIES
Soak the raw cashews in water overnight.
Make the crunchy and nutty crust in a food processor.
Make the creamy, lemony filling in a blender
Press the crust in the bottom of cupcake liners that are placed in a muffin tin.
Spoon the filling over the crust.
Arrange fresh blueberries and raspberries on top of the filling and grate some lemon zest over the berries.
Refrigerate for at least 3 hours.
Remove the cupcake liners and serve chilled.
See how easy it is to make a delicious batch of mini vegan cheesecakes? This is a great summer dessert recipe for a party, or you could eat them for breakfast for a satisfying, protein rich start to your day. Of course, they’re also great for an afternoon or after dinner treat.
Make these and then leave me a comment so I know how much you enjoyed them.
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