Title: « Mini Raw Vegan Lemon and Blueberry Cheesecakes: A Guilt-Free Delight »

• 1 cup raw almonds (or walnuts)
• 6–8 Medjool dates, pitted
• 1 tablespoon coconut oil
• Pinch of salt

For the Lemon Cheesecake Filling:

• 1½ cups raw cashews (soaked in water for 4–6 hours or boiled for 10 minutes)
• ¼ cup coconut cream (scooped from a chilled can of coconut milk)
• ¼ cup fresh lemon juice
• 2–3 tablespoons maple syrup (or agave syrup)
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Blueberry Swirl:

• ½ cup fresh or frozen blueberries
• 1 tablespoon maple syrup

Instructions

Step 1: Prepare the Crust

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