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
30+ people already loved this Recipe!
45 Mins
3 Ingredients
Attributes
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.
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