Raw cranberry lemon cheesecake bites
Prep Time15 min
Total Time2 hours 15 min
Shelf Life1 week in freezer
Lemon Cheesecake Base
- 2 cups cashews
- 1/2 cup lemon juice
- 1/2 cup honey (or maple syrup or agave nectar)
- 1/3 cup coconut oil
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups fresh cranberries
- 1/2 cup dates
- 1. Throw all lemon cheesecake ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy white fudge with no cashew chunks at all.
- 2. Pour lemon filling mixture into the final pans/molds and place in freezer (to let them firm up a bit while you are making the cranberry topping).
- 3. You do NOT need to wash the blender. (It will have some lemon filling leftovers in it, but that's okay.) Throw the cranberries and dates into your (dirty) high-speed blender. Blend until nice and smooth.
- 4. Hopefully your lemon cheesecake bases has firmed up a bit in the freezer (15 mins or so?), now use a spoon and plop the cranberry topping onto the lemon filling and smooth it out with the back of a spoon.
- 5. Place recipe back in freezer. Freeze until it reaches the desired (firm) consistency (5 hours or so!).
- 6. Store in freezer at all times. To eat, just open the freezer, grab what you want and eat immediately.
The Rawtarian's ThoughtsBy The Rawtarian
Although this recipe looks pretty fancy, it's actually quite easy. All you need is a blender, and although you need to use it twice you don't even have to wash it in between uses so this can be whipped up very quickly.
The taste of this recipe is majorly tangy, what with the lemon and the cranberries. Little children might not care for it, but I think it has a gourmet flavor and I absolutely love it.
Now, I've explained everything quite nicely in the directions, so you should be able to follow along quite well. (If I do say so myself!)
The biggest question mark will be deciding what kind of dish or molds to use. If you don't have a lot of kitchen gear, you can just get a big brownie pan, cake pan or pie dish and dump the entire recipe in it (first the lemon filling, then adding the cranberry on top about 10 minutes later). Then freeze, and slice once frozen like a big cake. Easy!
As you can see in my pics, I made a few different sizes of cheesecake "bites", from a little "cake" (using a mini springform pan) to two smaller versions using silicone molds (medium square molds and tiny round molds). I actually prefer the tiniest "bites", because they're a nice little snack in a small portion. Also, a tip if you're using silicone molds, just fill them up and leave them in the freezer in the molds. Then pop them out of the molds just before eating.
One last note, these will melt really quickly so you must eat them frozen.
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is a noteworthy source of Protein, Iron, and Vitamin B6.
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