Trio of Mini Cheesecakes

The most amazing No-bake Mini "Cheesecake" Cups ever, made without dairy and can be made with lots of different flavors.This recipe features a classic graham cracker crust, has the most amazing “cream cheese” filling and is finished with three wonderful toppings. This is the perfect summertime dessert. Sooo good!

Author: deliciouslyyum.com

Yields: 24

Ingredients:

For the Crust

•1 1/4 cups graham cracker crumbs

•5 tablespoons unsalted butter, melted

For the "Cheesecake" Filling

•1 3/4 cups soaked raw cashews, drained (soak in water for at least 4 hours or overnight)

•7 tablespoons lemon juice

•6 tablespoons honey

•1/4 cup coconut oil, melted

•1/2 teaspoon vanilla extract

For the Raspberry-Lemon Topping

•1/4 cup frozen or fresh raspberries

•1 tablespoon lemon juice

•zest of 1/2 lemon, optional

For the Mango-Lime Topping

•1/4 fresh or frozen mango chunks

•1 tablespoon lime juice

•zest of 1/2 lime, optional

For the Chocolate-Caramel Topping

•Chocolate Syrup

•Caramel Sauce

Instructions

✖Preheat oven to 350 degrees F. Line two mini muffin pans with paper liners (24 total).

✖Combine graham cracker crumbs (I have found that it is easiest to crush graham crackers in a ziptop bag with a rolling pin or pulse them in a food processor for a couple of seconds) with melted butter until fully incorporated. Press about 2 tablespoons of the graham cracker mixture into each lined muffin tin. Put in the oven and bake for 10 minutes or until crust is golden brown. Set aside.

✖In a blender, mix together soaked cashews, lemon juice, honey, coconut oil and vanilla. Puree until smooth and no chunks remain. Pour cheesecake mixture into each muffin tin until about 3/4 full.

✖Rinse out blender and puree together raspberries and lemon juice until smooth. Equally top 8 mini cheesecakes with raspberry-lemon puree until almost full. Using a toothpick, create the swirl affect. Finish with lemon zest.

✖Repeat step 3 with the mango-lime topping.

✖Top remaining 8 mini cheesecakes with as much chocolate syrup and caramel sauce as desired. Create a pattern using a toothpick as well.

✖Place pans in the freezer and let set, about 4 hours or overnight. Remove 15 minutes before serving from freezer for perfect cheesecake consistency.

Notes

Mini Cheesecakes will keep up to 2 weeks covered and stored in the freezer.