Name: Lemon Berry Cashew Cheesecake Bites
Prep time: 20 min
Yield: 1 dozen
Ingredients: Note: You will need to soak the cashews overnight in water for best results. Plan accordingly.; FOR THE CRUST; 1 cup (122 g) pecans; 3 tbsp (45 g) whole oats (not steel cut); 1 tbsp (15 g) ground flax seed; 3 large dates, pits removed; ½ tsp ground sea salt; FOR THE FILLING; 2 cups (226 g) raw cashews, soaked in water overnight; Juice from 1 ½ large lemons; Zest from 1 ½ large lemons, divided; 2 tbsp (30 ml) pure maple syrup; 1 tbsp (15 ml) melted coconut oil; 1 tbsp (15 ml) unsweetened almond milk; Fresh blueberries and raspberries for decorating

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.

Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.

Nutrition

Calories

393 cal

Fat

32 g

Carbs

22 g

Protein

10 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 1 dozen

Lemon Berry Cashew Cheesecake Bites

Creamy and delicious vegan lemon and berry cheesecake bites.

20 minPrep Time

20 minTotal Time

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Ingredients

Note: You will need to soak the cashews overnight in water for best results. Plan accordingly.
FOR THE CRUST
1 cup (122 g) pecans
3 tbsp (45 g) whole oats (not steel cut)
1 tbsp (15 g) ground flax seed
3 large dates, pits removed
½ tsp ground sea salt
FOR THE FILLING
2 cups (226 g) raw cashews, soaked in water overnight
Juice from 1 ½ large lemons
Zest from 1 ½ large lemons, divided
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) melted coconut oil
1 tbsp (15 ml) unsweetened almond milk
Fresh blueberries and raspberries for decorating

Instructions

Place 12 cupcake liners in a muffin tin.
FOR THE CRUST
Put the pecans, oats, flax seed, dates, and salt in a food processor and blend until if forms a solid and sticky dough. It will be slightly oily because the pecans will release their oil. Don’t worry about it. Line a muffin tin with cupcake liners and put 1 level tbsp (15 g) of the dough in each liner and press evenly throughout the bottom.
FOR THE FILLING
Drain and rinse the cashews and place in a high-powered blender. Add the lemon zest from one lemon, lemon juice, maple syrup, coconut oil, and almond milk and blend on a high setting for 90 seconds. Scrape the sides and blend for another 90 seconds or until the filling is smooth and creamy. You shouldn’t be able to taste any solid pieces of the cashews. If you like your filling sweeter, add more maple syrup to taste. Spoon 1 ½ tbsp. (23 g) of the filling in each muffin tin and top with the berries and lemon zest from the ½ lemon.
Refrigerate for 3 or more hours. Remove the cupcake liners and serve chilled.
For best results serve chilled.
Enjoy!

Notes

The prep time does not include the time you'll need to soak the cashews.

https://www.veganosity.com/lemon-berry-cashew-cheesecake-bites/

Comments

lifenaturalee says
May 22, 2017 at 9:21 am

These are adorable ^^

- Linda Meyer says
  May 22, 2017 at 5:54 pm
  
  Thank you!
  
Christine @ Run Plant Based says
May 22, 2017 at 1:17 pm

I could eat a lot of these too, they look perfect for summer. Thanks!

- Linda Meyer says
  May 22, 2017 at 5:55 pm
  
  They are dangerous, but not so much for us since we're always training for a race. ;) Thanks, Christine!
  
Natalie | Feasting on Fruit says
May 22, 2017 at 4:49 pm

Don't know what I love more, these perfect summer flavors or how cute and colorful they are🤗 All of the above!

- Linda Meyer says
  May 22, 2017 at 5:51 pm
  
  Thanks, Natalie! You can't go wrong with lemon and summer berries. :)
  
Dianne says
May 22, 2017 at 9:24 pm

These are so cute! They look like the perfect dessert for summertime cookouts.

- Linda Meyer says
  May 23, 2017 at 7:13 pm
  
  Thank you, Dianne! Yes, I can't wait for the weather to improve so we can have a cookout.
  
veggiesdontbite says
May 23, 2017 at 12:11 am

Yum, I love lemon/lime creamy desserts. Perfect for the upcoming summer season! And bite sized just means I can eat 5. Or 10.

- Linda Meyer says
  May 23, 2017 at 7:12 pm
  
  Or all twelve. ;)
  
Elizabeth says
May 23, 2017 at 12:40 am

These are so cute and pretty! I'm a huge cheesecake fan so this is right up my alley! It's perfect for the summer :)

- Linda Meyer says
  May 23, 2017 at 7:11 pm
  
  Thank you, Elizabeth! Let me know if you try them. :)
  
Jasmine says
May 23, 2017 at 3:56 pm

I love the color of these, perfect for spring!

- Linda Meyer says
  May 23, 2017 at 7:11 pm
  
  So perfect for spring. Thanks, Jasmine!
  
Ginny McMeans says
May 23, 2017 at 4:53 pm

You KNOW I'll be making these. Excited to try that filling too.

- Linda Meyer says
  May 23, 2017 at 7:10 pm
  
  Yay! Thanks Ginny. :)
  
Jenn says
May 24, 2017 at 2:44 am

Yummy!! I love cashew cheesecake and these little bites look so perfect! Perfect all summer long!

- Linda Meyer says
  May 24, 2017 at 11:02 pm
  
  Ha! I never made cheesecake before I went vegan because it seemed too labor intensive. Cashews have changed my life. ;)
  
Matt says
May 24, 2017 at 3:21 am

These look so delicious! I can't wait to make them :)

- Linda Meyer says
  May 24, 2017 at 11:01 pm
  
  Thank you, Matt! Let me know what you think. :)
  
Strength and Sunshine says
May 24, 2017 at 10:31 am

That looks like a great sweet for spring or summer!

- Linda Meyer says
  May 24, 2017 at 11:03 pm
  
  Thank you, Rebecca.
  
Anjali Lalani says
May 25, 2017 at 6:40 pm

These look and sound delicious linda!! I'm loving the festive colors and the bite size!

- Linda Meyer says
  May 25, 2017 at 7:17 pm
  
  Thank you! :)
  
alisamarie says
May 27, 2017 at 3:47 pm

This is exactly how I make cheesecakes! We have a small household, so I love making the single serves. They freeze well and are great for parties, too. Yours are adorable! Love the high crust ratio :)

- Linda Meyer says
  May 28, 2017 at 3:50 pm
  
  I love small bites, even though they don't equate to eating less. :) Thanks, Alisa!
  
Agness of Run Agness Run says
June 1, 2017 at 4:53 pm

Yum! This is such a toothsome treat, Linda!

- Linda Meyer says
  June 1, 2017 at 9:51 pm
  
  Thank you so much, Agness!