Lemon Raspberry Gluten Free Dairy Free Cheesecakes
- healthy desserts, Popular, Recipes
It took me many goes to find a way to make a cheesecake recipe that was healthy AND quick and of course yummy (A LOT of cheesecake was eaten).
They’re the perfect healthy dessert to keep stashed in the freezer!
DF GF Lemon Raspberry Mini Cheesecakes
Delicious and Easy Dairy and Gluten Free Cheesecakes! No baking required and they taste just like the real thing.
Servings: 9 Cheesecakes
Ingredients
BASE
- 3/4 cup almonds or pecans or both 2 TBS flaxseed (ground into meal)
- 3 TBS lemon juice
- 2 tsp honey to taste
- 1/4 cup dessicated coconut
- 1 TBS water add more if not sticking together enough
FILLING
- 1 cup of soaked cashews 1/4 cup lemon juice
- 200 ml coconut cream
- 3 TBS coconut oil
- 3 TBS honey or maple syrup 1-2 tsp lemon zest
- 1 cup of raspberries
Instructions
BASE
- Pulse flaxseed and nuts in a blender/processor until it forms a fine crumb.
- Pour into bowl and add the rest of ingredients, working it with your hands to form a sticky but firm dough. Grease + Line a muffin tray with a strip of baking paper to act as a tab for easy removal when cheesecake is ready.
- Press mixture into 9 muffin moulds and press down (I used the bottom of a cup) to form a thin crust.
- Place in freezer to firm up while you make the filling.
FILLING
- Soak cashews for 15 minutes in boiling water or 2+hours room temp. Blend all ingredients together except raspberries.
- Stir in raspberries then pour on top of bases.
- Top with a couple extra raspberries and lemon zest.
- Freeze for 3-4 hours
- Store in freezer and take out 5- 10minutes before wanting to eat. Can be stored in airtight container in freezer for a couple of months!
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