LEMON LAVENDER MINI CHEESECAKES
LEMON LAVENDER MINI CHEESECAKES
SERVES 24 CHEESCAKE BITES
FOR THE FILLING
1 1/2 cups (205 g) raw cashews
3/4 cup (175 ml) water
1/4 cup (60 ml) maple syrup or agave nectar
1 tbsp. (15 ml) lemon juice
1 tbsp. (15 ml) coconut oil
1 1/2tsp. vanilla extract
1 tsp. fresh lavender
1 tsp. lemon zest
1/4 tsp. salt
FOR THE CRUST
1 cup (105 g) walnuts
1/2 cup (100 g) dates, pitted
1/8 tsp. salt
TO ASSEMBLE
48 small lavender leaves
6 thin lemon slices, quartered
NUTRITIONAL VALUES
Calories: 108kcal
Fat: 7.7g (1.5g S.Fat)
Carbs: 8.9g
Protein: 2.7g
Sugar: 5g
Sodium: 26mg
METHOD
TO MAKE THE FILLINGIn a blender, combine the raw cashews, water, maple syrup, lemon juice, coconut oil, vanilla, lavender, lemon zest, and salt. Purée until mostly smooth, then set aside for 5 to 7 minutes to allow the cashews to absorb some of the liquid (while waiting, make the crust). Blend until completely smooth.
TO MAKE THE CRUSTPlace the walnuts, dates, and salt in a food processor. Pulse the mixture until it resembles large grains of sand and sticks together when pinched. Line a mini-cupcake pan with 24 mini-cupcake liners, then press approximately 1 1/2 teaspoon of the crust mixture into the bottom of each.
TO ASSEMBLEFill each cup with 4 tsp (20 mL) cheesecake mixture, then top with 2 lavender leaves and 1 lemon slice. To set, place in the freezer for at least 1 hour.
TO MAKE THE FILLING
TO MAKE THE CRUST
TO ASSEMBLE
RECIPE NOTES
I keep these cheesecake bites in my freezer so that I can have a mini dessert whenever I want. They soften in 4 to 6 minutes and are ready for a quick snack!
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