These Mini Raw Vegan Lemon and Blueberry Cheesecakes are a delicious, refreshing treat that’s perfect for anyone following a raw or plant-based diet. They’re naturally sweetened and packed with the goodness of fresh fruits. Here’s a simple recipe you can try:
Ingredients:
Crust:
- 1 cup almonds (or other nuts like walnuts or cashews)
- 1 cup pitted dates
- 1 tablespoon shredded coconut (optional)
- A pinch of sea salt
Filling:
- 2 cups cashews (soaked for at least 4 hours or overnight)
- 1/4 cup coconut oil (melted)
- 1/4 cup fresh lemon juice
- 1/4 cup maple syrup or agave nectar
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
- A pinch of salt
Blueberry Sauce:
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon lemon juice (optional, for extra zing)
Instructions:
1. Prepare the Crust:
- In a food processor, combine the almonds, dates, shredded coconut (if using), and a pinch of sea salt.
- Process until the mixture comes together and sticks when pressed between your fingers.
- Scoop the mixture into mini muffin tins or silicone cupcake molds (or any small round molds).
- Press the mixture down firmly to form the base.
- Set aside in the freezer while you make the filling.
2. Prepare the Filling:
- Drain the soaked cashews and add them to a blender or food processor.
- Add the melted coconut oil, lemon juice, maple syrup, lemon zest, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy. If needed, scrape down the sides of the blender/food processor and blend again to get a smooth texture.
- Once the filling is ready, spoon it evenly into the crusts in your molds.
- Place the filled molds back into the freezer to set for at least 4-6 hours or until firm.
3. Prepare the Blueberry Sauce:
- In a small saucepan, combine the blueberries, maple syrup (or agave), and lemon juice (optional).
- Cook over medium heat for about 5-7 minutes, stirring occasionally, until the blueberries start to release their juices and thicken slightly.
- Remove from heat and let it cool to room temperature.
4. Assemble the Cheesecakes:
- Once the cheesecakes are set and firm, remove them from the molds.
- Spoon the blueberry sauce on top of each mini cheesecake.
- Optionally, garnish with some fresh lemon zest, mint leaves, or extra blueberries.
5. Serve:
- Keep these cheesecakes in the freezer and let them thaw for a few minutes before serving.
- Enjoy!
These raw mini cheesecakes are creamy, tangy from the lemon, and perfectly balanced with the sweet and slightly tart blueberry topping. They’re the perfect little bite for a refreshing dessert!
