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

1. In a food processor, combine almonds, dates, coconut oil, and salt.
2. Pulse until the mixture forms a sticky dough that holds together when pressed.
3. Press the mixture evenly into the bottoms of a silicone muffin pan or mini cheesecake molds. Place in the freezer to set.

Step 2: Make the Lemon Filling

1. Drain the soaked cashews and add them to a high-speed blender or food processor.
2. Add coconut cream, lemon juice, maple syrup, vanilla extract, and lemon zest.
3. Blend until smooth and creamy, scraping down the sides as needed. Adjust sweetness or tartness to taste.

Step 3: Prepare the Blueberry Swirl

1. In a small saucepan, heat the blueberries and maple syrup over medium heat until the berries soften and release their juices (about 5 minutes).
2. Mash the berries lightly with a fork, then strain the mixture through a fine mesh sieve to remove solids if desired. Let cool.

Step 4: Assemble the Cheesecakes

1. Spoon the lemon cheesecake filling onto the prepared crusts, filling each mold about ¾ full.
2. Drop small dollops of the blueberry sauce on top and use a toothpick to swirl it into the filling for a marbled effect.

Step 5: Freeze and Serve

1. Place the molds in the freezer and let the cheesecakes set for 4–6 hours, or until firm.
2. Remove from molds and let them sit at room temperature for 5–10 minutes before serving.

Why You’ll Love This Recipe

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