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vegan lemon white chocolate cheesecake bites

Vegan Lemon, White Chocolate Cheesecake

Vegan | Gluten-Free
Course Dessert
Prep Time 20 minutes
Servings 24 Bites

Ingredients

Crust:

  • 3/4 cup walnuts
  • 3/4 cup fresh medjool dates pitted
  • 1 Tablespoon coconut oil melted
  • Pinch sea salt

Filling:

  • 3 Tablespoons coconut oil
  • 3 Tablespoons cacao butter
  • 1/4 cup coconut cream
  • 1/4 cup maple syrup
  • 3/4 cup raw cashews*
  • 3 Tablespoons lemon juice
  • 4 – 5 drops lemon essential oil optional
  • Generous pinch sea salt
  • Zest of 2 medium lemons divided

Instructions

  1. Line 24 mini muffin cups with liners and set aside.

  2. Place walnuts into your food processor and pulse until they start to form a meal.  Add dates and process again until everything is fully combined.  Add 1 teaspoon of crust to your lined mini muffin cups. Let set in the freezer for 15 minutes.

  3. To prepare the filling melt the coconut oil and cocoa butter in a small saucepan over low heat.  Add to a high-powered blender with coconut cream, maple syrup, cashews, lemon juice, lemon essential oil (if using) and sea salt.  Blend starting on low speed and slowly working up to medium and high until smooth and creamy.  Add the zest of 1 lemon and starting back at low speed, blend again to incorporate.

  4. Pour about 1 heaping Tablespoon of filling into each muffin cup and finish by zesting one more lemon over the top.
  5. Place in the freezer to set for about 2 hours.

  6. Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Recipe Notes

*Option to soak cashews in filtered water for up to 4 hours and drain before using.  This step will make the cashews softer.