Mini Lemon Cheesecakes

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OMG guys these lemon cheese cakes are the best treat I have made since that caramel slice! You would seriously never guess that it is a healthy recipe. Plus they didn't even take that long to make 😊.

I made the base a little differently this time, I used a mix on almonds and sunflower seeds. I did this because sunflower seeds are a little cheaper than almonds, and also you really can not taste the difference at all. For the base you could use any sort of nut, seed or even oats which would really bring the cost down.

Next time I make these I might try cooking the base like I did for the caramel slice. It will mean one extra step but I think a chewy base instead of a soft base would be SO good. 

If you love these lemon cheesecakes, then you should also try the mini raspberry cheesecakes, blueberry & vanilla cheesecake and chocolate mousse cake


Mini Lemon Cheesecakes

Ingredients:

Base:

  • 1/2 cup almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup desiccated coconut
  • 1/4 tsp sea salt
  • 1/2 cup dates
  • 2 Tbsp coconut oil
  • 1/2 tsp vanilla extract
  • Juice of 1 lemon
  • Zest of 1 lemon

Lemon Cheesecake topping:

  • 1 & 1/2 cup cashew nuts (soaked in water overnight and drained)
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup (or use your preferred natural sweetener)
  • 1/4 cup water
  • 1/2 cup lemon juice (about 2 & 1/2 large lemons) 
  • 1/2 tsp vanilla extract

Instructions:

  1. First make the base by blending together all the ingredients in a food processor or high powered blender. 
  2. Line a muffin tray with muffin cases. Add a large tablespoon sized amount of base into each muffin case and press it down. Set aside while you make the cheesecake topping. 
  3. Place all cheesecake ingredients into the same food processor or blender. Blend until smooth. How smooth you get your mixture depends on how powerful your blender/processor is.  
  4. Pour the cheesecake mixture over the bases, top with lemon slices (optional) and leave to set in the freezer for 2 hours or fridge for 4 hours. 
  5. Store the cheesecakes in the fridge once they have set. 

Makes 7-8 mini cheesecakes

If you make these mini lemon cheesecakes then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛


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