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KIWI magazine

Mini Cashew Cheesecakes

Active time: 10 minutes

Total time: 10 minutes


  • 3 cups cashew nuts
  • ½ cup lemon juice
  • ¾ cup maple syrup
  • ¾ cup coconut oil
  • 1 tablespoon pure vanilla extract
  • Pinch of salt


  1. Put all ingredients in a high-speed blender and whip until completely smooth.
  2. Spoon 1 heaping tablespoon of the cheesecake mixture into each cupcake cup.
  3. Set in the freezer for 6 minutes. Enjoy!
Makes 20 mini cheesecakes

Per serving: calories 90, fat 10g, carbohydrate 8g, dietary fiber 3g, protein 3.5g

  • Make the cashews softer and easier to blend by soaking them for 3 hours before preparing this recipe.
  • Garnish each cupcake with a pecan, walnut, or macadamia nut.
  • Let these cheesecakes set longer in the freezer for a different texture.

You’ll need 20 little paper cupcake liners or a metal cupcake tray for this recipe.

Recipes excerpted from 10-Minute Recipes, by Liana Werner-Gray (Hay House, Inc, 2016).

About 10-Minute Recipes
Health and nutrition can sometimes be an overwhelming topic but Werner-Gray manages to pull you in from page one. She offers up a relatable story of her transition from junk food junkie to wholesome food convert, as well as incredible insight into nutrition that’s easy to connect to. Her cannot-put-down guide to whole body wellness may be the helping hand you need to commit to a healthier future.

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