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Cheesecake Cup

Total time: 20 minutes

Serves: 10 small cupcake sized cheesecakes 

Ingredients:
Base:
30 mini chocolate bars or The Earth Diet chocolate brownie recipe


For cheesecake filling:
3/4 cup of lemon juice (about 2 large lemons)
3 cups of cashews soaked in water for 4 hours
3/4 cup of maple syrup, raw honey or raw agave
3/4 cup coconut oil
1 tablespoon of pure vanilla extract
Pinch of Himalayan salt

Action:
1. Make the base (unless you are using the mini chocolate bars already made). Take the chocolate and mold into a muffin tray to form chocolate bases, and then freeze for 10 minutes.
2. Make the cheesecake filling. Add all ingredients to a powerful blender like the VITAMIX until it is very smooth and light. Then pour it on top of the chocolate base cups. 
3. Freeze for 1 hour. Keep in fridge or freezer!

Benefits:
+ DAIRY FREE
+ REFINED SUGAR FREE
+ SOY FREE
+ GLUTEN FREE
+ Majority Raw – Living Nutrients
+ High in Magnesium
+ High in Protein
+ Great replacement for processed cheesecake!

EVERY single recipe on this website uses nature’s ingredients, only. 

* Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray in NYC 2013.

Photo thanks to Rock’n Raw Photos- Raw and Unedited

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

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