Vegan Lemon Cheesecake Bites
Bite sized lemony treats with an authentic baked cheesecake texture. You can make as per this recipe, or simply cut more traditionally into cake shaped slices/wedges for a dessert serving. The toppings are optional. Pictured here with our homemade paleo chocolate, a fruit coulis would make this a wonderful summer experience, or try with some coconut whipped cream for extra indulgence.
Ingredients
Cashew Cheese Prep
- 1 Cup Cashews, Raw Soaked over night in the refrigerator or Soak for 1 hour in hot water
- 1 Cup Water or fill with water until cashews are covered
- 1 tbsp Lemon juice
Cheesecake Bite Mixture
- 1/3 Cup Coconut flour
- 2 tbsp Raw coconut butter
- 1/4 Cup Flaxseed Meal or ground flax seeds
- 1/2 tsp Baking Soda
- 1/4 tsp Himalayan Salt
- 1/4 Cup Coconut Nectar or sweetener of choice
- 2 lemons Lemon Zest
- 2 tsp Pure vanilla extract
- 1/4 Cup Coconut Oil
- 6 tbsp Lemon juice
Instructions
Cashew Cheese Prep
- Rinse the cashews and pour into a food processor with 1/4 cup water and 1 tablespoon lemon juice. Mix until creamy.
Cheesecake Bites Mixture
- Preheat oven to 375 degrees
- Grease or line an 8X8 inch pan with parchment paper
- Combine all the ingredients into a food processor including the cashew cheese you prepared earlier
- Pour combined ingredients into the pan and spread out evenly
- Bake for 25-30 or until a toothpick inserted in the center comes out clean
- Allow to cool, then chill for 30-60 minutes and serve (unless you like it warm)
Notes
Perfect Partners : homemade paleo chocolate
Nutrition
Sodium: 79mgSugar: 4gFiber: 2gPotassium: 19mgCalories: 104kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 8gProtein: 2gCarbohydrates: 8g
Tried this recipe?Let us know how it was!
