No Bake Lemon Cheesecakes with Oaty Crust and Raspberries

Name: No Bake Lemon Cheesecakes with Oaty Crust and Raspberries
Ingredients: 1 cup rolled oats; 1/2 cup dry cranberries; 1/2 cup raisins, soaked in warm water for 15 mins; 1/4 cup melted coconut oil; 1 cup raw cashews, soaked in warm water for 15 mins; 3/4 cup coconut cream; 1/3 cup lemon cheesecake protein powder; 1 teaspoon vanilla bean paste; 2 tablespoons rice malt syrup; 1/2-1 cup frozen raspberries

Cooking for KidsFreezer-friendlyKid-friendlyVeganVegetarianDessertsBreakfastBrunchLunchSnackEasterDairy-freeOatsBlenderNuts

‌

VEGAN AND VEGETARIAN RECIPES

198 recipes

Ingredients

1 cup rolled oats
1/2 cup dry cranberries
1/2 cup raisins, soaked in warm water for 15 mins
1/4 cup melted coconut oil
1 cup raw cashews, soaked in warm water for 15 mins
3/4 cup coconut cream
1/3 cup lemon cheesecake protein powder
1 teaspoon vanilla bean paste
2 tablespoons rice malt syrup
1/2-1 cup frozen raspberries

Preparation

Grease and line a muffin tin with 6 cups with baking paper or use a silicone mini cake molds
Make the crust
Drain raisins and place them into a food processor with the rest of the ingredients
Process until combined and sticky
Press the mixture into the bottom of the muffin molds
Make the filling
Drain cashews and place into a blender with all the remaining ingredients except raspberries
Pulse until creamy and smooth
Pour the cashew mixture over the crust, reserving just a quarter cup of the mixture in the blender
Add raspberries into the blender and pulse until smooth
Pour the raspberry mixture over the cashew mixture and create a swirl
Place in a freezer for at least 3 hours or overnight
Remove from the freezer and let them defrost for 30 minutes before serving
Enjoy!