Mini Lemon-Berry Cheesecakes (Vegan, No-Bake)

Name: Mini Lemon-Berry Cheesecakes (Vegan, No-Bake)
Total time: 60 min
Ingredients: 1 cup (200g) dates, pitted and roughly chopped; 1 cup (120g) walnuts (substitute almonds or hazelnuts); 1 tbsp coconut oil (only if needed to bind the ingredients); 1 ⅓ cups (200g) cashew nuts (soaked overnight or quick-soaked**); 1 cup (200g) silken tofu; ¾ cup (180ml) coconut or other milk of choice (full-fat); 4 tbsp (60ml) lemon juice; 3 tbsp agave or maple syrup, or honey if not vegan (adjust for desired sweetness); 4 tbsp (60ml) coconut oil; 1 tsp vanilla essence; 1 cup blueberries or berries of choice, fresh or frozen

www.lizqoasis.com

These easy, vegan, gluten-free, no-bake, mini cheesecakes combine lemon and blueberry flavours in a silky, tofu-cashew filling for a tangy, light and surprisingly creamy dessert that is sure to wow...

View full recipe on www.lizqoasis.com

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Ingredients

1 cup (200g) dates, pitted and roughly chopped
1 cup (120g) walnuts (substitute almonds or hazelnuts)
1 tbsp coconut oil (only if needed to bind the ingredients)
1 ⅓ cups (200g) cashew nuts (soaked overnight or quick-soaked**)
1 cup (200g) silken tofu
¾ cup (180ml) coconut or other milk of choice (full-fat)
4 tbsp (60ml) lemon juice
3 tbsp agave or maple syrup, or honey if not vegan (adjust for desired sweetness)
4 tbsp (60ml) coconut oil
1 tsp vanilla essence
1 cup blueberries or berries of choice, fresh or frozen