- No-Bake and Easy: Perfect for warm days or when you want a quick dessert.
- Healthy and Guilt-Free: Made with nutrient-dense, plant-based ingredients.
- Customizable: Swap blueberries for raspberries or add a different fruit for the swirl.
Storage
- Freezer: Store in an airtight container for up to 1 month. Thaw for a few minutes before eating.
Tips for Success
- Use High-Quality Cashews: Soaking ensures a smooth, creamy texture.
- Chill Your Coconut Milk: For the best coconut cream, refrigerate the can overnight.
- Swirl Carefully: A light hand creates the prettiest marbled effect.
Conclusion
These mini raw vegan lemon and blueberry cheesecakes are the perfect blend of tangy, sweet, and creamy flavors in a bite-sized form. Whether for a special occasion or a midweek treat, this no-bake recipe will impress everyone. Give them a try and enjoy every luscious bite! 🍋🫐✨
