Mini Blueberry-Strawberry Lemon Cheesecakes

Recipe

mini blueberry-strawberry lemon cheesecakes

Luscious, bite-sized treats combining the tang of lemon-infused cheesecake with bursts of fresh berries - a delightful symphony!

Rating

5.0/5

31+ people already loved this Recipe!

45 Mins

3 Ingredients

Attributes

Festive Occasions

Ingredients

for the base: 1 cup nuts (cashews, unsalted pistachios, almonds), 6 large medjool dates, pitted

for the topping: bluberries and chopped strawberries

for the filling: 1 cup cashews - soaked, 3/4 cup coconut cream (the thick creamy part at the top of coconut milk), 2-3 tbsp maple syrup/2 tbsp coconut oil, juice and zest of large lemon

Method

To start, soak 1 cup of cashews (for the filling) in boiling water and set aside for 20 minutes.

For the base: Add the ingredients to a food processor and blend then press down equal amounts into a silicon muffin tray(or cupcake cases), then refrigerate. If the dates are hard try adding a tbsp of water as you blend.

For the filling: Drain the cashews and blend with other filling ingredients.

Top the base with the filling, and add some blueberries/ strawberries to each. Place in the freezer for 3-4 hours to set.

These can be eaten frozen or for a softer texture - takeout from the freezer at least 30 minutes before serving.

Similar Tasty Recipes for your Health Goals