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Pinterest raw lemon cheesecake

Raw lemon, ginger and rosemary cheesecake

Yield 12 minis

Ingredients

Crust

Cheesecake

Instructions

  1. In your food processor, add the crust ingredients and pulse until the ingredients come together.
  2. Place the crust mixture in the muffin form and press down with your hands
  3. Place all cheesecake ingredients in the food processor and pulse until you obtain a smooth mixture
  4. 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/