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Lemon Berry Vegan Cheesecakes

Delicious, gluten-free and vegan mini cheesecakes that are creamy, perfectly sweet, popping with lemon flavor, & topped with fresh juicy berries. It the perfect guilt-free summer treat! 

Course Dessert
Prep Time 20 minutes
Freeze Time 4 hours
Servings 11
Author Dani



  • ½ cup dates
  • 1/2 cup oats
  • 1/2 cup pecans walnuts or almonds work too
  • 1/2 cup unsweetened coconut flakes
  • 1 tablespoon coconut oil
  • 1 tablespoon maple
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Cheesecake Base

  • 2 cups cashews soaked*
  • 1/3 cup maple syrup
  • 2 tablespoons lemon zest
  • Juice of one lemom about 3 tablespoons
  • 2 tablespoons melted coconut oil
  • ¼ cup full fat coconut milk
  • ½ teaspoon salt
  • 1 teaspoon vanilla


  1. In a food processor, add the dates and blend until it forms a sticky paste (it will clump together in a ball). Remove from processor. Add in oats, pecans, coconut flakes, and salt and blend until pulverized. Add in remaining ingredients and pulse until all the ingredients come together and becomes a wet sticky sand like consistency. Grease a muffin pan and add a small slither of parchment paper to each one. Add a 1 heaping tablespoon of the curst mixtures to each cavity and firmly press down (it should make 11 cheesecakes). Set aside.

  2. Add soaked cashews to the food processor and blend until broken down but still gritty. Add in remaining ingredients and process until the batter is very smooth (this make take 5-10 minutes). Divide the batter evenly among the 11 muffin tins with crust. Freeze mixture for at least four hours.

  3. Top with coconut whipped cream and berries.
  4. Serve and enjoy!

Recipe Notes

*You can soak the cashews with cold water overnight or with very hot water for at least four hours. Soaking the cashews in the water helps break them down so they will blend into a smooth cheesecake base.