Mini Lemon Cheesecakes Without Cashews!
You don't need cashews to make these light, creamy, mini lemon cheesecakes! They're vegan, gluten free, and low in carbs, sugar and fat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at letsbrightenup.com.
Cooking tools:
- Food processor
- Oven
- Cupcake liner
- Mixing bowl
- Whisk
- Pot
- Stove
- Hand mixer
- Piping bag
- Plastic wrap
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- 1/4 cup (30 gr) of Almond Meal
- 1/4 cup (20 gr) of Shredded Coconut
- Half Teaspoon of cold Coconut Oil
- 1/4 Teaspoon of Baking Powder
- 1/2 Tablespoon (7.5 gr) of Maple Syrup
- 1/2 cup (105 gr) of Coconut Milk
- 2 Tablespoons (30 gr) of Maple Syrup
- 1 1/2 Teaspoons of Lemon Zest
- Splash of Vanilla
- 2 Tablespoons (24 gr) of Lemon Juice
- 1 Tablespoon (6 gr) of Corn Starch
- 1/4 cup of chilled Coconut Cream
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