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Lemon Ricotta Mini Cheesecakes

Serves 15

Time: 1 hour pre-prep, 20 minutes active, 1 hour bake time, 4 hours chill time

FILLING**

1 cup raw cashews (soaked for 1 hour in hot water)

1 cup coconut cream (chilled for at least 24 hours, scoop the solid cream off the top and reserve the water for a smoothie)

8 ounces vegan ricotta - I used Kite Hill brand

1 Tbsp arrowroot or cornstarch

1 tsp pure vanilla extract

2/3 cup coconut nectar or maple syrup

1 tbsp melted coconut oil

3 tsp lemon zest

2 tbsp lemon juice, plus more to taste

1/8th tsp sea salt

CRUST INGREDIENTS

1/3 container (4.6 oz) Because Cookie Dough Gingerbread Cookie Dough, thawed

Scant 1/4 cup melted coconut oil

1 tbs coconut sugar

STEPS

Soak the cashews uncovered in hot water for 1 hour. Make sure your coconut cream has been chilled in the fridge for 1 or more days.

Preheat the oven to 375 F. Line a baking sheet with parchment paper. Put the thawed cookie dough on the sheet. Optional: place another sheet of parchment on top. This makes the rolling process quick, easy, and clean. It is not necessary to dust with flour.

Press the dough with your palm to make a disc then use a rolling pin to roll it out until it is very thin. The dough should roughly take up the entire baking sheet.

Bake this for about 8-10 minutes, until it is very crispy. Be sure to keep an eye on it to make sure it does not burn. When it is baked to a crisp, remove from oven and let cool. Then break up into pieces and put in a blender to make crumbs.

Transfer these to a large cup. Melt the coconut oil and add it to the cup. Also add in the coconut sugar and stir until well combined. Add more oil if it seems dry.

Then add all the filling ingredients to the (empty) blender and mix until combined.

Make any adjustments such as more lemon or more sweetener.

Line a cupcake tin with 12-15 liners. A 9 inch springform pan lined with parchment paper will also work. You can try another pan but these are the only two the recipe has been tested with.

Scoop about 1 tbs of the crumb mixture into each cup and press down firmly and bake for 8-10 minutes at 350 F. Remove from oven and let cool briefly.

Turn the oven down to 325 F. Pour the filling mixture into each cup. You should have enough to do about 15 cups. Bake for 50 minutes - 1 hour until they are firm and have very little jiggle.

Remove from oven and let cool.

Then chill in the refrigerator for a few hours or overnight.

Optional: top with coconut whipped cream (see Healthy Pumpkin Frappe page for recipe), fresh rosemary, lemon zest, or extra gingerbread crumbs.

Keep refrigerated for 5 days or freeze.

 

**Filling adapted from Minimalist Baker