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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.

Course Dessert
Cuisine Vegan
Keyword mini cheesecake bites, mini lemon cheesecake, mini vegan cheesecakes, no bake vegan cheesecake, vegan cheesecake recipe
Prep Time 15 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours
Servings 12
Calories 239kcal
Author Karly

Ingredients

Cookie Crust

  • 1 1/2 cups crushed golden sandwich cookies
  • ΒΌ cup coconut oil melted

Lemon Cheesecake Filling

  • 1 cup So Delicious Dairy Free Lemon Swirl Frozen Mousse
  • 1/4 cup coconut cream
  • 3 tablespoons pure maple syrup
  • 2/3 cup roasted unsalted cashews soaked for at least 1 hour
  • 2 tablespoons coconut oil melted
  • 1 tablespoon lemon zest
  • 2 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Pinch 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.

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

Calories: 239kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Sodium: 72mg | Potassium: 92mg | Fiber: 1g | Sugar: 12g | Vitamin C: 2.4% | Calcium: 1.4% | Iron: 5.6%