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
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
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!