5 from 4 votes
Mini Lemon Vegan Cheesecakes Recipe
If you're looking to whip up a tasty treat, you can't beat these delectable mini cheesecake bites! Full of lemony goodness, this no bake vegan cheesecake recipe hits the spot on a hot day, with a ribbon of dairy free frozen mousse right in the middle of each mini lemon cheesecake.
Prep Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
2 hrs
Servings:
12
Calories:
239 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
Cookie Crust
- 1 ½ cups sandwich cookie golden, crushed
- ¼ cup coconut oil melted
Lemon Cheesecake Filling
- 1 cup frozen mousse So Delicious Dairy Free Lemon Swirl
- ¼ cup coconut cream
- 3 tablespoons pure maple syrup
- ⅔ cup cashew soaked for at least 1 hour, roasted, unsalted
- 2 tablespoons coconut oil melted
- 1 tablespoon lemon zest
- 2 ½ tablespoons lemon juice fresh
- ½ teaspoon vanilla extract pure
- Pinch salt sea salt
Instructions
- First, boil 2 cups of water. Place cashews in a mason jar and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.
Cup of Yum
Make the Crust
- Grease a mini cheesecake pan, then set aside.
- Mix melted coconut oil and cookie crumbs together until well combined.
- Drop 1 tablespoon scoops of the crust into each well of the mini cheesecake pan and press the crumbs evenly around the bottom of the well.
- Repeat with each well until all the cookie mixture has been used.
- Put the mini cheesecake pan in the freezer for the crusts to harden, around 15 minutes.
Make the Filling
- Add a heaping tablespoon of the Lemon Swirl Mousse to each mold in an even layer and place pan back in the freezer while prepping the cheesecake filling.
- Drain the cashews.
- Put all the ingredients in the order listed into a high-powered blender.
- Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth, about 1-2 minutes.
- Remove pan from the freezer, then add enough lemon filling to each well to reach the top edge. Smooth with the back of a spoon and tap the pan against a hard surface to release the air out of each well.
- Refrigerate for at least 2 hours, or overnight. Enjoy!
Nutrition Information
Calories
239kcal
(12%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Sodium
72mg
(3%)
Potassium
92mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 239
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Sodium | 72mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.