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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes

by Diana Jarrar November 24, 2020

This dessert is gf, df, vegan, and easy breezy! Nicolette @basilandbiceps has as drooling over her creamy, lemony, decadent and bright dessert. Using MAGICdATES for the base cuts your prep time in half but still gives you the satisfaction of a home-made treat.

Ingredients

  • 1 Bag of Lemon MAGICdATES
  • 1 1/2 Cups Soaked Cashews 
  • 1/4 Cup Maple Syrup 
  • 1/4 Cup Melted Coconut Oil 
  • Juice of 2 Lemons 
  • Zest of 2 Lemons 
  • 1 Tsp Vanilla 
  • 2 Tbsp Almond Milk 
  • 1/2 Tsp Turmeric ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀

Directions

Add everything minus turmeric and bites to blender (I use my Vitamix to make them suuuper smoooth) + blend on high until completely smooth + line a muffin tin with liners + take lemon bites and press into bottom of muffin pan + with cheesecake, divide in half + add 1/2 tsp turmeric to one half and stir to combine (you’ll get a slight yellow color) + pour out white layer into muffin pans + place in freezer to set for 20 minutes + remove and top with yellow layer + add some lemon slices for decoration + let set up in freezer for up to 2 hours or overnight + enjoy with a smile ☺️




Diana Jarrar
Diana Jarrar

Author




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