These super healthy Vegan Cheesecake Bites are totally delicious! Decadent, rich, and just amazing. They're also paleo, gluten-free, low-carb, keto, & sugar-free!
These rich, decadent, fully raw Vegan Cheesecake Bites taste AMAZING and so much like the real thing!!
They are so delicious it is hard to believe they are 100% vegan, gluten-free, low-carb and sugar-free!
If you notice the high saturated fat content in these, do not fear ? - it comes from coconut oil, which is much healthier than other saturated fats!
As opposed to most saturated fats, coconut oil is a saturated fat that contains medium-chain fatty acids, which have been shown to increase good cholesterol (HDL) and decrease bad cholesterol (LDL).
Additionally, coconut oil contains weight-loss benefits!
In one study, women who consumed 2 tablespoons of coconut oil per day for 12 weeks had reduced abdominal fat compared with the women who did not consume it (source).
So basically, don't be afraid of the amount of saturated fat in this recipe. Enjoy!
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Cost per serving: $0.92
Calories per serving: 205
Equipment you'll need: high-speed blender or food processor, mini muffin tin, mini muffin tin liners
For the crust:
1 cup cashews
2 Tbsp Lakanto Sugar-Free Maple Syrup (or agave)
dash of salt
For the cheesecake filling:
1.5 cups cashews
6 Tbsp lemon juice
6 Tbsp coconut oil
1/4 cup Lakanto Sugar-Free Maple Syrup (or agave)
1/2 Tbsp vanilla extract
up to 1/4 cup water if needed to facilitate blending
1. Line mini muffin tin with 12 mini muffin tin liners, and set aside.
2. Combine crust ingredients in high-speed blender or food processor, and blend.
3. Spoon crust mixture into each muffin tin, and press down until tightly packed.
4. Combine all cheesecake filling ingredients in high-speed blender or food processor and process until smooth.
5. Place cheesecake filling in each muffin tin.
6. Freeze cheesecake for 15-20 minutes, and enjoy!
Vegan Cheesecake Bites
Ingredients
For the crust:
- 1 cup cashews
- 2 Tbsp Lakanto Sugar-Free Maple Syrup (or agave)
- dash of salt
For the cheesecake filling:
- 1.5 cups cashews
- 6 Tbsp lemon juice
- 6 Tbsp coconut oil
- 1/4 cup Lakanto Sugar-Free Maple Syrup (or agave)
- 1/2 Tbsp vanilla extract
- up to 1/4 cup water if needed to facilitate blending
Instructions
- Line mini muffin tin with 12 mini muffin tin liners, and set aside.
- Combine crust ingredients in high-speed blender or food processor, and blend.
- Spoon crust mixture into each muffin tin, and press down until tightly packed.
- Combine all cheesecake filling ingredients in high-speed blender or food processor and process until smooth.
- Place cheesecake filling in each muffin tin.
- Freeze cheesecake for 15-20 minutes, and enjoy!
Ohh, these look great. Will have to try them some time 🙂
http://www.vegannigerian.com