I had a few people over the other night to celebrate a friend’s birthday! It was a great excuse to make a ton of food Hannah and I normally wouldn’t want to eat by ourselves. Unfortunately I didn’t have time to take pictures of most of the food I made 😦
I’ve experimented with cashews in lots of recipes at this point– sour cream, vodka sauce, cheese dip, mac n cheese… Cashew based dessert had been on my to-do list. These mini cheesecakes are not only totally adorable, but also super creamy and delish. I got the original recipe from My Whole Food Life, but I added lemon zest to make the cheesecake a tiny bit more lemony. In the first batch of crust I made I added a couple tablespoons of maple syrup to sweeten it up a little which I liked, but if you don’t really care for sweet crust it’s fine as is. I would also recommend putting them in the freezer for 30 minutes just to solidify them a tiny bit more before serving! Easy, no-bake, vegan, gluten-free. Yes, yes, and yes.