Healthier living, one day at a time!

Lemon Blackberry Cashew Cheesecake

Prep Time

30 minutes

Cooking Time

0 minutes


6 muffin sized or 2 dozen tiny bites cheesecakes


Ingredients for the crust

  • 1/2 cup dry nuts (pecans or almonds would work)
  • 1/2 cup dates
  • 2 tablespoons shredded coconut
  • 1 teaspoon cinnamon

Ingredients for the filling

  • 10 ounces raw cashews (soaked for a few hours)
  • 1/2 lemon, juiced (about 4 tsp)
  • 1 teaspoon lemon extract (to taste, add 2 tsp for a stronger lemon flavor)
  • 3 tablespoons agave, honey, or 5-8 drops of liquid stevia (as desired)
  • 1/2 cup coconut cream (canned)
  • 1-2 packages of blackberries, reserve 6 berries for a topping (you can also use 8 medium strawberries, and garnish with blueberries)


1. In a food processor blend the nuts, dates, shredded coconut, and cinnamon until finely chopped and sticky. Press the crust into the bottom of a muffin pan. (For small tartlets, about 1 rounded tsp for each.)

2. Drain soaked cashews and blend in a food processor or high speed blender with lemon juice, lemon extract, sweetener and coconut cream. (Add strawberries for holiday variation and blend until smooth and pink!) Scoop from the food processor and place evenly on top of the crust. (For small tartlets, about 1 tbsp for each.)

3. Take a handful of blackberries and pulse in a food processor and swirl into the filling mixture.  Top with blackberries.  (For holiday version, place 3 blueberries on top if each tartlet.)

4. Put in freezer for at least 60 minutes or more until frozen.  Take out and let sit at room temperature for a few minutes to soften.  Run a knife around the edges and lift out of tin.  Transfer to serving tray.  Serve immediately or store in fridge or freezer loosely covered.


This is a good option for dessert, expecially if you use strawberries in the filling in place of the blackberries and top with blueberries!  I am planning on making these in mini-muffin pan size so they are just one or two bites of deliciousness!