No Bake Vegan Lemon Cheesecakes With Raspberry Jelly.

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No bake vegan lemon cheesecakes with raspberry jelly.

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I made these sweet little cheesecakes in collaboration with @queenfinefoods , and i hope you like them as much as we do. Full recipe is linked in my bio, or you can google ‘’. Ingredients (base)

1/2 cup pecans
2 Tbsp shredded coconut 
1/4 cup (25g) cacao or cocoa powder
Pinch salt
6 large, soft dates, pitted * (see notes)

Ingredients (lemon filling)

1 1/2 cups raw cashews, soaked in water for 4 hours. 
1/3 cup fresh lemon juice
Zest from 1 large lemon (we prefer organic/unwaxxed)
2 sachets @QueenFineFoods Jel-It-In
1/2 cup (125ml) thick coconut milk (the canned variety)
1/4 cup (62ml) @QueenFineFoods Pure Canadian Maple Syrup
1 tsp @QueenFineFoods Organic Vanilla Bean Paste
Ingredients (raspberry jelly)

1 cup raspberries
2/3 cup water
2 Tbsp (30ml) @QueenFineFoods Pure Canadian Maple Syrup
1 sachet @QueenFineFoods Jel-It-In


1. Make the base. Add pecans, coconut, cacao/cocoa and salt to a high-speed food processor and pulse until small crumbs have formed. Add dates, and pulse to combine. The base should hold together well when pressed between your fingers- if it is too dry, and 1-2 more dates. Divide base evenly between 6 small silicone muffin/cupcake moulds. Press down firmly to create the base and set aside.

2. Make the lemon filling. Drain cashews and place into a high speed blender with lemon juice, lemon zest, maple syrup and vanilla paste. Blend until very smooth. Set aside. Add coconut milk and Jel-It-In to a small saucepan and slowly bring to the boil, whisking the whole time. Once you have reached boiling point, turn off the heat. With the blender running, stream the coconut milk mixture into the blender, and blend for a further 1 minute, then immediately pour the filling evenly between the 6 moulds, ensuring you leave a 3-4mm gap at the top for the jelly layer. ** (see notes). Bang the cakes gently on the bench to remove air bubbles, then set in the fridge while you prepare the jelly.
Remaining recipe is ON THE BLOG- I can’t fit it all here 🥰
Credits to @panaceas_pantry