Mini Lemon-Berry Cheesecakes

Grain Free. Soy Free. Dairy Free. Vegan Version.

Hey friends...guess what today (July 30th) is?! National Cheesecake Day!!! As soon as we learned about this totally awesome holiday, we got really excited to do some experimenting in the kitchen and give you a unique and delicious dessert to spoon into your mouth on this or any other indulgent holiday or celebration. For the last several years Jen and I have been making lovely tofu based, dairy free cheesecakes for friends and family with rave reviews. But I know we have lots of soy sensitive members, readers, and clients out there who, like me, prefer to limit their intake of high quality organic soy products. 

So after a bit of experimenting and husband sponsored taste testing, we are super excited to share this cheesecake recipe that uses heart healthy macadamia nuts and cashews as the base of it's creamy filling paired with a grain free graham cracker crust. These cheesecakes offer so much deliciousness in such a small package and are sure to impress everyone at your table!

This recipe takes about 40-55 minutes of hands on time plus about 7 hours of set time. The only part of this recipe that is cooked is the crust, so you will make that first. Use your hands to form 12 dough balls and place each dough ball inside each of the 12 muffin cups. It will look like this...

Then use a small spatula or the back or a spoon to smooth each ball down evenly inside each baking cup and slightly up the sides. It will look like this before you pop them into the oven:

Mini Lemon-Berry Cheesecakes (Print Recipe) (Print Vegan Version)
Serves 12

Ingredients:
2 cups raw macadamia nuts, soaked overnight and drained
½ cup raw cashews, soaked overnight and drained
¼ cup shredded coconut
¼ teaspoon salt
½ cup honey or agave, plus 2 tablespoons
½ cups melted coconut oil
1/3 cup lemon juice, plus 1 tablespoon
2 teaspoons vanilla extract
6 ounces fresh berries of choice**
1 cup frozen berries of choice, thawed for 10 minutes**

Homemade “Graham Cracker” Crust:
¼ cup blanched almond flour
½ cup coconut flour
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ cup coconut oil, melted
2 tablespoons honey or agave
1 egg
1 teaspoon vanilla

Directions:

1. Line a muffin pan with baking cups and preheat oven to 350 degrees.
2. To prepare the crust, place dry crust ingredients in a small bowl and mix well.
3.  Place wet crust ingredients in the bowl of a stand mixer or use a hand mixer and beat to combine.
4. Add the dry ingredients to the wet and mix until well combined and forms a soft dough that sticks together easily.
5. Use your hands to form 12 dough balls and place each dough ball inside each of the 12 muffin cups. Then use a small silicone spatula to smoosh each ball flat and evenly inside each muffin cup. 
6. Bake mini-crusts for 12-15 minutes or until lightly browned.
7. While the crust cooks, combine nuts, coconut, salt, ½ cup agave, coconut oil, 1/3 cup lemon juice, and vanilla in a high speed blender or food processor and process until silky smooth, scraping down the sides as needed. It will be a very thick and barley pour-able batter. 
8. Remove muffin tin from oven and allow pan to cool. Then pour/spoon filling ingredients evenly into each of the 12 prepared cups with crust and smooth out tops to distribute.
9. Place in the freezer for 1 hour, then remove and let set in fridge for 6 hours or preferably overnight. 
10. When you are ready to serve, combine slightly thawed frozen berries, 2 tablespoons agave, 1 tablespoon lemon juice, and 1 tablespoon water in a blender or food processor or blender and process until smooth. Add water 1 tablespoon at time if consistency is too thick. It should pour easily. 
11. Peel baking cups back and remove mini-cheesecakes. Serve on individual plates with berry sauce and garnish with the reserved fresh berries.

Raspberries and blueberries are my favorite to use with the hint of lemon this recipe offers, but any berry or combination of berries will be lovely. You could also use this same recipe and make a 9-inch cheesecake using a spring form pan if you prefer. These beautiful desserts also keep well in the fridge for up to 3 days and in the freezer for up to a week. Just gently wrap them in plastic wrap and place them in a freezer safe container. De-frost in the fridge for 24 hours before serving. Enjoy!!

Happy Cheesecake Day Friends!!
~Billie & Jen