Lemony Cheeseless Cheesecakes.

Lemony Cheeseless Cheesecakes.

These beautiful vegan lemon cheesecakes taste divine. You would never guess that the topping is made from cashews and coconut cream. They are simple to make and using a muffin tin to create pretty individual servings is a handy tip for dinner parties!

All the topping ingredients are wholefoods, making this a healthy sweet sensation. The base has the addition of sweet ginger oatcakes. This really is a simple dessert to make, no baking involved, and sure to go down a storm at a dinner party!


Lemony Cheeseless Cheesecakes. V, Ve, GF

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Serves: 9 Prep Time: Cooking Time:


  • Makes 9 Individual Tarts:
  • Base:
  • 130g Hazelnuts
  • 4 Ginger Oatcakes
  • 12 Dates
  • Zest of one Lemon
  • 3 Tbsp Coconut Oil
  • Topping:
  • 200g Cashews soaked in hot water for an hour and drained
  • Zest of one Lemon
  • Juice of two Lemons
  • 120g Coconut Cream – the liquid not the block variety.
  • 50g Melted Coconut oil
  • 3 Tbsp Agave Nectar
  • Frozen Bluberries thawed


Lightly grease a standard, 12 slot muffin tin with coconut oil. To make removing the cheesecakes easier, cut strips of greaseproof paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

Melt the coconut oil for the base and set to one side. Pop the dates, oatcakes, hazelnuts and zest into a blender and blend until you get a chunky breadcrumb texture. When it’s ready add the melted coconut oil and blend again until it sticks – it should stick together when you squeeze a bit between your fingers.

Scoop in 1 heaped tablespoon of the base mixture into the muffin tin and press down with your fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Place in the freezer to firm up.

Wash the blender top and then add all filling ingredients and mix until very smooth. You don’t need a Vitamix for this recipe, just a quality blender. Blend the mixture until it’s silky smooth which takes about 5 minutes. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.

Take the bases out of the fridge and then pop the topping over the top, smoothing with a spoon. Then top with a few of the thawed blueberries to create a pretty topping. Place back the freezer for up to a month. When you are ready to serve these up, take them out a good 40 minutes prior to serving to thaw and release from the tin.


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