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.
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
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!