Fresh mini lemon cheesecakes with a few drops of Limoncello

Simple and easy to make it, healthy because of the nuts, and you just have to mix the ingredients and refrigerate, and last but not least the lemon zest with the limoncello add an incredibleĀ lemon taste. šŸ™‚

SERVES

8Ā pieces

PREPARATION

cca. 10-15Ā minutes (then 2-3 hours freezing)

COOKING

INGREDIENTS

to the cream
100 g raw cashew nuts
200 ml coconut milk
2 tablespoon coconut flour
4-5 lemons’ lemon zest
2 tablespoon lemon’s juice
3-4 tablespoon rice syrup or other sweetener and it depends on how sweet you like it
2 tablespoon Limoncello liqueur

to the crust
75 g raw cashew nuts
75 g raw almond
4 piece of fresh dates or dried medjool dates

DIRECTIONS

At first let’s make the cream, blend the cashew nuts,

Fresh lemon cheesecake with a few drops of limoncello

then add the other ingredients, the coconut milk, grated lemon zest, lemon’s juice, rice syrup, coconut flour, Limoncello and mix them well.

Fresh lemon cheesecake with a few drops of limoncello

Then put the cream into mini silicone cupcake molds and place them into the freezer until you make the crust.

Fresh lemon cheesecake with a few drops of limoncello

Chop the cashews, almonds and dates with a blender. Note if you use dried dates you should cut them into smaller pieces before you put them into the blender or food processor because my experience is that neither the blender nor the food processor can’t blend whole piece of dates.

Fresh lemon cheesecake with a few drops of limoncello

Take the creams out of the freezer, put the crust to the tops and put back into the freezer for 2-3 hours, or until you feel that they are freezed enough to press out of the molds easily.

Fresh lemon cheesecake with a few drops of limoncello

Then press the cakes out of the molds, and keepĀ themĀ in the fridgeĀ (don’t need freezing anymore). Enjoy it! šŸ™‚

Fresh lemon cheesecake with a few drops of limoncello

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