These mini no-bake vegan lemon berry cheesecake cups are the perfect little treat for cheesecake lovers who are looking for a healthier lower sugar and dairy-free option. Whip up a batch of these cups to store in the freezer as a snack or treat for those summer (think Fourth of July) celebrations. {Paleo, gluten-free, dairy-free & vegan}
Blend ingredients for crust in food processor or blender, until crumbly (don’t mix for too long or it will become too creamy).
Blend ingredients for cheesecake mixture in powerful blender or magic bullet. I found that a food processor didn't grind it fine enough.
Line a muffin tin with 12 silicone molds. Evenly distribute the crust mixture among the cups and press down firmly with a small spatula or the back of a spoon until the crust is firmly packed down to the bottom of the cups.
Next, evenly distribute the cheesecake mixture on top of the crust layer and smooth it out so that the surface of each cup is flat.
Place muffin tray in freezer for approximately an hour to allow the cups to firm up.**
When ready to serve, remove from freezer and allow to thaw for 20-30 minutes (or you can consume from frozen). Top each cup with freshly chopped strawberries and blueberries and serve!
Notes
*Soak the cashews for at least 2 hours in hot water to soften them up before placing them in the blender. This will ensure a smoother "cheesecake" consistency.**As an alternative, you can make the no-bake cheesecake in little mason jars or glasses. Layer up the crust, "cheesecake" mixture and berries and stick the glasses or jars in the fridge to firm up for at least an hour. Serve straight from the fridge.