Vegan Recipes

Vegan Lemon & Blueberry Cheesecakes

These mini raw Vegan Lemon & Blueberry Cheesecakes are a little & stunning frozen dessert that leaves you in awe for the combo of their deliciousness & being guilt-free. These mini delights feature the nutty/nut-free crust that is sweetened naturally with dates, refreshing lemon-cashew filling & the top visually attractive blueberry layer. The most amazing part is, these mini raw Vegan Lemon-Blueberry Cheesecakes require no cooking/baking; only blending & chilling will be done to bring you the amazing little delights.

STATISTICAL OVERVIEW:

  • Diet: Vegan raw, dairy-free, free from gluten, Paleo-friendly
  • Course: Snack/dessert
  • Cuisine: Modern raw cuisine/American
  • Size/serving: 1 cheesecake(mini)
  • Total servings: Eight servings
  • Time for preparation: Thirty minutes
  • Cooking time: None
  • Working time(total): Active time 30 mins, along with four hrs of chilling time
  • Mode of difficulty: Moderate
  • Basic mode of cooking: No cooking, only refrigeration/freezing

TOOLS:

  • Spoons & cups for measuring
  • A food processor/blender(high-speed)
  • Liners of muffin/paper(parchment)
  • Silicone molds/tins of muffins
  • Spatula
  • Bowls for mixing

INGREDIENTS:

BASE LAYER:

  • A teaspoon of coconut, shredded
  • 3/4th cups of walnuts/almonds, raw
  • A pinch of salt(sea)
  • 0.5 cup of pitted dates(medjool)

LEMON-CASHEW FILLING:

  • One-fourth cup of maple/agave syrup
  • 1.5 cups of cashews(raw)
  • A teaspoon of vanilla essence
  • 1/4th cup of cream/full-fat milk (coconut)
  • A little bit of turmeric
  • 1/4 cup of lemon juice, fresh
  • A teaspoon of zest(lemon)

FOR BLUEBERRY LAYER:

  • Juice of lemon, 1 tbsp.
  • 0.5 cup of blueberries
  • Two tbsp. of cashew filling

INSTRUCTIONS:

BASE LAYER:

  1. Include dates, coconut, almonds, & sea salt in a food processor.
  2. Pulse till everything has crushed finely & your mixture looks crumbly.
  3. Place approximately two tbsp. of the crust mixture in each muffin cup(silicone/paper liners).
  4. Press the crust mixture to set it.
  5. Transfer the muffin tray to the freezer to set it while you move towards the filling.

MAKING OF LEMON-CASHEW FILLING:

  1. Drain & wash the cashews that you have soaked a night before.
  2. Include the turmeric, coconut cream, vanilla essence, maple syrup, cashews, and juice & zest of lemon in the blender.
  3. Blend until a paste(smooth) is achieved.
  4. Taste a little to check if something needs to be added.
  5. Add juice/zest of lemon or maple syrup to get your desired flavor.
  6. Remove the tray of muffins from the refrigerator.
  7. Start adding the lemon-cashew filling to each muffin cup over the crust layer.
  8. Leave the space to add the filling of blueberries

BLUEBERRY LAYER MAKING:

  1. Include the juice of lemon, & blueberries along with cashew-lemon filling to the blender.
  2. Blend to make a smooth filling of blueberries.
  3. Then, fill the remaining cup of each muffin with the blueberry filling.
  4. Return it to the freezer for no shorter than 4 hours, or you can leave it overnight as well.
  5. Decorate it with zest of lemon & fresh blueberries if you wish.
  6. Your mini raw Vegan Lemon & Blueberry Cheesecakes are ready to serve!

TIPS:

  • Using paper liners/silicone liners will make the demolding of mini cheesecakes easier & safer for you.
  • To blend & mix the cashews finely, you need to soak them a night before. If you didn’t dip the cashews in water the night before working, then dip them in hot water before starting to make the crust.
  • The frozen cheesecakes will be too hard(like stones). Let them rest at the counter(kitchen) for approximately fifteen mins before serving/eating.
  • Remember to taste & set the juice of lemon & sweetness as per your preference before freezing.

STORAGE DETAILS:

NOTE: These mini frozen delights can’t survive unrefrigerated. They will melt within thirty mins.

REFRIGERATION:

  • Pack the leftovers in a container(sealed) & refrigerate them for a shorter duration. They can be kept refrigerated for no longer than two days. Still, they will be soft in the fridge.

FREEZING:

  • The best method for storing leftovers is this. Wrap each of the mini cheesecakes in cling film. Pack them as directed above. This is how you can enjoy them for approximately sixty days while freezing them.

FAQs:

Do we have to use a blender(high-speed)?

  • It is not mandatory, but a food processor will take a long time to get you the best results. On the other hand, the high-speed blender will give you a smoother filling immediately & save your time.

Is that possible to have the nut-free mini delights?

  • Of course! You may go nut-free by using oats, seeds of sunflower/pumpkin, silken tofu, etc. These are all the nut-free vegan options to try.

NUTRITIONAL FACTS/SERVING:

Size/serve: Single cheesecake
Calories: ~230 kilocalories
Carbs(total): 18 grams
Fiber: 3 g
Net carbohydrates: Fifteen grams
Fats: 17 grams
Proteins: Five grams
Sugar: 12 g

Related Articles

Check Also
Close
Back to top button