Okay, can we just take a second to say how adorable these Mini Vegan Berry Cheesecakes are! Each one is the size of a mini muffin tin, but for being so small in size the flavor sure does pack a punch!

Our Organic Lemon Ginger Coconut Cookies add that little bit if zest, while the sweetened lemon juice and blueberries create a refreshing and delicious flavor! Spring is here and we couldn't think of a better time to enjoy these delectable treats!

A big thank you to Gaby Dimova @veggieworldrecipes for this delicious recipe!

What You'll Need



  • 2 cups soaked cashews
  • 1 can coconut milk
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • A pinch of salt
  • Blueberries (optional)


1. Mix all of the filling ingredients together in a blender until creamy.

2. Break each of the Emmy's Lemon Ginger Coconut Cookies in half.

3. Press each cookie half into the bottom of a mini muffin tin.

4. Pour the blended mixture over each Emmy's crust. Pop into the freezer for 2 hours.

5. Enjoy!


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