Vegan Mini Lemon Cheesecakes

Light and lemony vegan mini cheesecakes inspired by Spring are a great addition for brunch or tea.

Serves: 12

Prep Time: 20 min

Cooking Time: 35-40 min

Total:  60 min

Ingredients

1 cup rolled oats
6 large Medjool dates, pitted
1/2 cup raw walnut pieces
pinch salt
1 cup raw cashews, presoaked for 4-6 hours
1 cup vegan sour cream
1/2 cup unflavoured silken tofu
1 tsp. corn starch
1-2 tbsp. water
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
2-3 tbsp. maple syrup or agave

Directions

1. To make the base, combine oats, walnuts, dates and salt in a food processor, pulsing until well combined. The mixture should stick together when pressed between your fingers. Add a drop of water if necessary.
2. Line a muffin tin with foil cups and press about 2 tbsp. of mixture into the bottom of each well.
3. Rinse cashews and place in a food processor. Process into a creamy, smooth mixture.
4. In a small bowl dissolve cornstarch in water, making sure that no lumps remain. 
5. Add tofu, sour cream, lemon juice, lemon zest, vanilla, maple syrup and cornstarch mixture to the cashew cream and process until smooth and creamy. Taste and adjust sweetness if necessary.
6. Divide batter evenly, scooping each portion on top of each prepared base.
7. Bake in a preheated oven at 350 F for 35-40 minutes, or until set. Allow to cool and then refrigerate.
8. Serve chilled.