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