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These dreamy cheesecake tarts are super creamy, perfectly sweet/tart and couldn’t be easier to make!

Ingredients for the base:
200g digestive biscuits
1/3 cup melted coconut oil
3 tbsp maple syrup (optional, for extra sweetness)
1 tsp Wellness Lab Velvet Vanilla 
1 tsp maca powder (optional)

For the cheesecake filling:
2 cups raw cashews, soaked for 2 hours, rinsed and drained
1/2 cup plant milk
1/2 cup maple syrup
1/3 cup melted coconut oil
zest of 2 limes + 1/2 cup fresh lime juice
1 tsp vanilla extract
1/4 tsp sea salt
1 tsp Wellness Lab Matcha powder

To make the crust, add digestive biscuits to a food processor and pulse until finely ground. Add in the melted Coconut oil and pulse a few more times to combine.

Line a muffin tin with 12 cupcake liners. Add one heaping tablespoons of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins. Set aside while you prepare the cheesecake filling.

Add all of the filling ingredients to a high-speed blender. Process for 1-3 minutes or until the texture is very smooth.
If the mixture is too thick to blend add a splash more milk or lime juice at a time until it blends.
Pour the filling evenly over the crusts.
Freeze until firm (about two hours).

For best and creamy texture allow the cheesecake to soften slightly (about 10 minutes) before serving.

Follow @yummy.tums for more easy quick vegan recipes 

Beautiful treble clef spoon from @zenwithtai

 High speed blender @vitamixuk


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