Raw Raspberry-Lemon Mini Cheesecakes Recipe
Photo: Ella Leché
Raspberries and lemon just go together! This raw cheesecake is scrumptious, and it's made with the best good-for-you ingredients. It's also quick to make and just needs a couple of hours to set, so if you have guests coming soon, there's still time to make them.
Serves 12
For the Crust:3/4 cup raw almonds
1/2 cup medjool dates, pitted
1/4 cup naturally sweetened dried cranberries
Pinch of sea salt
For the Filling: 2 cups raw cashews, soaked in hot water for 1 to 2 hours (or refrigerated overnight in cold water)
1/2 cup coconut oil, melted but not hot
1/2 cup coconut nectar, or light maple syrup
1/4 cup water
Zest and juice of 1 lemon, plus more zest for garnish
Fresh raspberries, for serving
Fresh mint leaves, for garnish
Directions
Make the Crust: In a food processor, pulse the almonds until finely ground. Add the dates, cranberries and salt. Continue mixing until the mixture sticks together in your fingers. (Be sure to turn off the processor each time you check, and always scoop with a spoon!) If it's too dry, add water 1 tablespoon at a time (up to 2 tablespoons). Once the mixture sticks together and still falls off your fingers, it's perfect. Wipe the food processor with a paper towel and return to its stand.
Press the mixture evenly into the bottoms of a 12-cup silicone muffin pan and set aside.
Make the Filling: Rinse and drain the cashews. Add the cashews, coconut oil, coconut nectar, water and lemon zest and juice to the food processor again and mix on high for about 5 minutes, or until very smooth.
Pour the filling evenly over the crusts. Tap the pan gently to settle. Place in the freezer for 1 to 2 hours. Thaw slightly (5 to 10 minutes) in the refrigerator before serving. Top with fresh raspberries, lemon zest and mint leaves. Enjoy! The cheesecakes will keep, tightly wrapped with plastic wrap, in the freezer for up to 1 month.
From Cut the Sugar, You're Sweet Enough by Ella Leché/Andrews McMeel Publishing.
Serves 12
Ingredients
For the Crust:
For the Filling:
Directions
Make the Crust: In a food processor, pulse the almonds until finely ground. Add the dates, cranberries and salt. Continue mixing until the mixture sticks together in your fingers. (Be sure to turn off the processor each time you check, and always scoop with a spoon!) If it's too dry, add water 1 tablespoon at a time (up to 2 tablespoons). Once the mixture sticks together and still falls off your fingers, it's perfect. Wipe the food processor with a paper towel and return to its stand.
Press the mixture evenly into the bottoms of a 12-cup silicone muffin pan and set aside.
Make the Filling: Rinse and drain the cashews. Add the cashews, coconut oil, coconut nectar, water and lemon zest and juice to the food processor again and mix on high for about 5 minutes, or until very smooth.
Pour the filling evenly over the crusts. Tap the pan gently to settle. Place in the freezer for 1 to 2 hours. Thaw slightly (5 to 10 minutes) in the refrigerator before serving. Top with fresh raspberries, lemon zest and mint leaves. Enjoy! The cheesecakes will keep, tightly wrapped with plastic wrap, in the freezer for up to 1 month.
From Cut the Sugar, You're Sweet Enough by Ella Leché/Andrews McMeel Publishing.
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