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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 crushed golden sandwich cookies
  • ¼ cup coconut oil melted
Lemon Cheesecake Filling
  • 1 cup So Delicious Dairy Free Lemon Swirl Frozen Mousse
  • ¼ cup coconut cream
  • 3 tablespoons pure maple syrup
  • ⅔ cup roasted unsalted cashews soaked for at least 1 hour
  • 2 tablespoons coconut oil melted
  • 1 tablespoon lemon zest
  • 2 ½ tablespoons fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • Pinch sea salt

Instructions

    Cup of Yum
  1. 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.
Make the Crust
    Cup of Yum
  1. Grease a mini cheesecake pan, then set aside.
  2. Mix melted coconut oil and cookie crumbs together until well combined.
  3. 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.
  4. Repeat with each well until all the cookie mixture has been used.
  5. Put the mini cheesecake pan in the freezer for the crusts to harden, around 15 minutes.
Make the Filling
  1. 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.
  2. Drain the cashews.
  3. Put all the ingredients in the order listed into a high-powered blender.
  4. Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth, about 1-2 minutes.
  5. 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.
  6. 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 (3%) Fiber 1g (4%) Sugar 12g (24%) Vitamin C 2mg (2%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

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.