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Coconut Milk Mini Cheesecakes

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Creamy, dairy-free mini cheesecakes made with coconut milk for a tropical twist.

Ingredients

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For the Crust:

  • 1 1/2 cups almond flour
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 1/2 cups raw cashews, soaked overnight
  • 1/2 cup coconut milk
  • 1/4 cup coconut sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Mix almond flour, melted coconut oil, and maple syrup to form the crust. Press into the bottom of each liner.
  3. Bake crust for 10 minutes, then let cool.
  4. Blend soaked cashews, coconut milk, coconut sugar, lemon juice, vanilla, and salt until smooth.
  5. Pour filling over crusts and freeze for at least 4 hours or until set.
  6. Garnish with shredded coconut or berries before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/coconut-milk-mini-cheesecakes/