Two-Bite Raw Lemon Vegan Cheesecake
Servings Prep Time
162 x 2 inch bites

Ingredients

Instructions

For the crust
  1. Line an 8×8-inch baking pan with parchment paper. Set aside.
  2. Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
  3. Press the nut mixture evenly into the bottom of the lined pan. Set aside.
For the filling
  1. Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
  2. Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 – 6 hours, or overnight.
  3. Let sit at room temperature for 15 – 20 minutes before cutting and serving.

Notes

Don’t let this dessert sit at room temperature for too long or it will get very soft- it is best when served chilled.