Lemon Cheesecake Bites

Published: 
June 21, 2019

ingredients:

  • 1 cup raw cashews, pre-soaked and strained
  • 8 tablespoon lemon juice
  • 6 tablespoon honey
  • 4 tablespoon coconut oil
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon turmeric
  • Pinch of black pepper
  • 1/4 teaspoon sea salt

Toppings:

  • Raspberries

instructions:

  • Make sure all ingredients are at room temperature. Blend all cheesecake ingredients until completely smooth in a blender. Divide the mixture between 12-14 mini muffin molds
  • Press a raspberry into the top of each cake. Freeze for 5 hours or overnight.
  • Pop them out of the mold and enjoy. Keep leftovers frozen.

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