Lemon Berry Cashew Cheesecake Bites
Creamy and delicious vegan lemon and berry cheesecake bites.
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Servings: 1 dozen
Calories:
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 tablespoon 45 g whole oats (not steel cut)
- 1 tablespoon 15 g ground flax seed
- 3 large dates pits removed
- ½ teaspoon 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 tablespoon 30 ml pure maple syrup
- 1 tablespoon 15 ml melted coconut oil
- 1 tablespoon 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 tablespoon (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.
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