Mini Vegan Cheesecakes | My Whole Food Life


  • For the crust:
  • 1 cup
  • ¼ cup
  • 5
  • 2 T
  • For the cheesecake:
  • 2 cups
  • + 4 more ingredients
    • ½ cup
    • Juice of 1 lemon
    • 1/3 cup
    • ½ tsp

In a Press a little bit of dough into each lined muffin cup. I use Stick the muffin pans into the fridge as you make the filling. Drain and rinse the cashews. Place them into a Spoon the filling into each muffin cup. I filled my standard muffin cups all the way to the top. Stick into the fr...

View full recipe at SpringPad


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