Raw lemon, ginger and rosemary cheesecake
Author LEAFS & ROOTS
Yield 12 minis
Ingredients
Crust
- 200 g almonds
- 6 dates
- 1 tbsp coconut oil
Cheesecake
- 125 g cashews, soaked at least 4 hours or best overnight
- juice of 2 lemons
- zest of 1 lemon
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 sprig rosemary, chopped
Instructions
- In your food processor, add the crust ingredients and pulse until the ingredients come together.
- Place the crust mixture in the muffin form and press down with your hands
- Place all cheesecake ingredients in the food processor and pulse until you obtain a smooth mixture
- Pour the cheesecake mixture over the crust and freeze for at least 4-5 hours.Take the cheesecake out of the freezer and let it thaw for 10 minutes
Notes
Store leftover cheesecake in the freezer and thaw for 5-10 minutes before serving
Courses Afternoon tea, breakfast
Recipe by leafs & roots at https://leafsandroots.com/2017/11/06/raw-lemon-rosemary-and-ginger-mini-cheesecakes/