Mini Lemon Cheesecake Tarts

These mini lemon cheesecake tarts are gluten-free, grain-free, and dairy-free!

Made with Let’s Do Organic Toasted Coconut Flakes by @themindfulhapa
⁠

The simple crust is made with Let’s Do Organic Toasted Coconut Flakes, raw pecans, coconut sugar, and coconut oil!

The filling is made of lemon zest, vegan sour cream, maple syrup and egg yolks.

Top with more Toasted Coconut Flakes, lemon slices and your favorite fruit!

Mini Lemon Cheesecake Tarts
Gluten Free, Grain Free, Dairy-Free⁠

Crust

• 2 cups raw pecans

• ½ cup Let’s Do Organic Toasted Coconut Flakes

• ¼ cup coconut sugar

• 2 tbsp coconut oil

• ¼ tsp salt

Filling

• 1 cup vegan sour cream*

• 2 egg yolks

• 2 tbsp maple syrup

• 1 tbsp nutritional yeast (decrease to 1 tsp if using homemade vegan sour cream)

• ¼ tsp vanilla extract

• zest from 1 lemon

Directions

1. Preheat oven to 350F.

2. n a high powered blender or food processor, blend together all ingredients for crust until you don’t have any big chunks. Spread crust evenly between six mini 4” tart pans (with removable bottoms) and bake at 350F for 10 min.

3. While crust is baking, combine all ingredients for filling in a large mixing bowl.

4. Add on top of cooled crust and bake for an additional 15-20 minutes at 350F. Edges should be set and center will be slightly “jiggly.” Let cool completely and serve cold.⁠

* You can use store-bought or homemade sour cream – to make your own, blend together: 1 cup raw cashew (soaked overnight), ⅓ cup lemon juice, salt, 1 tbsp nutritional yeast, and ½ cup water until completely smooth – this will make more than 1 cup so just store the extra to use for later!