Mini Vegan Lemon Cheesecakes

This recipe is probably my favourite summer dessert yet. It’s so light, creamy, and delicious. The surprise ingredient – TOFU! It adds the creamy texture as well as binds everything to make it cook perfectly! Hope you enjoy.


  • 1 1/2 cup cashews, soaked overnight
  • 2 cups dates
  • 1 cup ground almonds
  • 1 cup ground oats
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tbsp water
  • 1 block medium firm tofu, drained and squeezed
  • 2 lemons, juice and zest (1/3 cup juice)
  • 1/4-1/3 cup maple syrup
  • 2 tsp vanilla
  • Garnish: raspberries or raspberry jam


  1. Soak cashews in water overnight, or in boiling water for 1 hour.
  2. Preheat oven to 350F. Grease muffin tray with coconut oil or vegan butter.
  3. In food processor, blitz dates, almonds, oats, 1 tsp vanilla, salt, and water together until it forms a ball.
  4. Divide this date mixture into the muffin tins, about 2 tbsp in each and pressing down to form the edges.
  5. In blender, add soaked cashews, tofu, lemon juice and zest, maple syrup, and remaining vanilla. Blend on high until completely smooth (could take a couple minutes).
  6. Ensure lemon flavour is prevalent, if not add more.
  7. Place 1/4 cup of mixture into muffin tins, or until it reaches 1cm below the top.
  8. Place in oven and bake for 25-27 minutes. Tops will be slightly golden with cracks in them.
  9. Let cool for 10 minutes before removing.

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