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Lemon Raspberry Vegan Cheesecake Bites

Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Author: Angela Marinelli, M.S., M.Ed.

Ingredients

Crust

  • 1/2 cup Gluten-free vegan cookie crumbs, finely ground OR use:
  • 6 TBS fine almond flour I like Honeyville plus 2 TBS rice flour
  • 1 TBS palm sugar
  • 4 tsp Earth Balance melted

Filling

  • 6 ounces silken tofu
  • 8 ounces dairy-free white chocolate melted
  • 1 1/4 cup vegan cream cheese I like Galaxy Nutritional Foods Classic Plain
  • Zest of 2 large lemons
  • 1-2 tsp raspberry oil/natural flavor
  • 18-20 fresh raspberries about 2-3 ounces

Instructions

Crust with Cookies

  • Put mini muffin liners in a mini muffin tin. Preheat oven to 350 degrees.
  • Melt non dairy butter substitute. Set aside.
  • Place about 3/4 cup of cookies in a food processor. Blend until only fine crumbs remain. Pour out to make sure you have 1/2 cup of crumbs. If you have less than 1/2 cup, process more cookies. If you have too much, pour out excess crumbs.
  • Put your 1/2 cup of cookies crumbs and palm sugar in food processor together. Blend to fine crumbs.
  • Pour crumbs and sugar into a mixing bowl. Add melted butter substitute. Mix with a fork until all crumbs are coated.
  • Put 1/2-1 tsp of cookie crumb mixture into each muffin tin. Push crumbs down with your finger.
  • Bake in preheated oven for 4-5 minutes or until light brown. Let cool.

Crust with Nuts and Flour (if not using cookies)

  • In a food processor combine almond flour, rice flour, and palm sugar.
  • Blend to fine crumbs.
  • Pour into a mixing bowl. Add melted butter substitute. Mix with a fork until all crumbs are coated.
  • Put 1/2-1 tsp of cookie crumb mixture into each muffin tin. Push crumbs down with your finger.
  • Bake in preheated oven for 4-5 minutes or until light brown. Let cool.

Filling

  • Melt white chocolate on low in a microwave or on the stove top until completely melted and smooth. Make sure it's warm so that when you add it to cold ingredients, it stays smooth and creamy.
  • In a food processor, place the tofu, white chocolate, cream cheese, lemon zest, and raspberry oil. Blend for a few minutes until completely smooth. Scrape down the sides and blend again. Adjust lemon zest and raspberry oil to your taste.
  • Once filling is completely smooth, spoon or pipe filling into cooled crust cups about 3/4 full. Once all are filled, put your muffin pans in the refrigerator and let set for 2 hours.
  • Once filling is set, slice raspberries in half. Gently remove papers and top with half of a raspberry. Serve and enjoy!

Notes

Makes about 3 dozen cheesecake bites. Copyright Nourishment Connection 2012