Mini Lemon–Goji Berry Cheesecakes
These minicheesecakes are tangy, delicious, and beautiful! Goji berries are high in vitamin C, antioxidants, vitamins, and minerals, and I like finding new ways to incorporate them into my diet. This recipe fits the bill. I hope you like it as much as I do.
- ½ cup almonds
- 1/3 cup shredded coconut
- ¼ cup dried mulberries
- 2 tbsp. raisins
- 1½ tsp. water
- 1 cup cashews
- ½ cup + 3 tbsp. lemon juice
- ¼ cup + 2 tbsp. coconut sugar
- ¼ tsp. vanilla extract
- ¼ cup melted coconut oil
- 1/3 cup goji berries
- 1¼ cup diced strawberries
- 2 pitted dates, chopped
- ¼ cup goji berries
Grind the almonds into flour in a food processor. Add the coconut, mulberries, and raisins. Grind until the raisins are completely broken down (this will take a minute or two). Add the water last and pulse to combine. Press the crust into 4–5 mini silicone muffin pans (or mini cheesecake pans) and set aside.
Blend the cashews, lemon juice, coconut sugar, and vanilla until smooth in a blender. Add the coconut oil and blend to incorporate. Add the goji berries and blend briefly until they begin to break down but keep some texture and see bits of the goji berries.
Spread the filling over the crusts (as I said above, there will be more crust than filling). Chill in the freezer for 8–12 hours. Peel away the silicone moulds and transfer to the fridge for at least 6 hours.
Blend the strawberries and dates in a food processor or blender until smooth. Transfer to a bowl and fold in the goji berries. Set aside for at least 20 minutes. The berries will soften. Spoon over the cheesecakes before eating.
A classically trained chef turned raw-dessert chef. She is a travel bug, a chocoholic, and a certified yoga instructor.