EASY Vegan Cheesecake Desserts- Oil-free, Wheat-free, Refined Sugar-free

Lemon Cheesecake Squares FILLING: 1 ⅓ cups raw cashews (soaked for min. 2 hrs) 4 pitted medjool dates 1 ½ tbsp lemon juice 1 ½ tsp vanilla extract ½ cup plant milk 2 tsp lemon zest. CRUST: 2 cups walnuts or other nut of choice 4 pitted medjool dates 1 tsp vanilla extract Instructions: Combine crust ingredients in a food processor and process to a semi-coarse crumb. Firmly press the crust into an 8x8 parchment-lined pan. Combine filling ingredients in a blender and blend until smooth. Pour filling over the crust and smooth it with a spatula. Freeze for 2-4 hours or until firm. Remove from pan and garnish with lemon zest, or dehydrated lemon slices. Enjoy! Orange Cheesecake Cups FILLING: 1 ⅓ cups raw cashews (soaked for min. 2 hrs) 3 pitted medjool dates 1 ½ tsp vanilla extract ½ cup fresh orange juice 2 tsp orange zest. CRUST: 1 cups walnuts or other nut of choice 2 pitted medjool dates 1/2 tsp vanilla extract Instructions: Combine crust ingredients in a food processor and process to a semi-coarse crumb. Lightly press the crust into 2 glass cups or bowls . Combine filling ingredients in a blender and blend until smooth. Pour filling over the crust and smooth it with a spatula. Freeze for 1-2 hours or until firm. Garnish with orange zest, or dehydrated orange slices. Enjoy! Lime Cheesecake Cups FILLING: 1 ⅓ cups raw cashews (soaked for min. 2 hrs) 4 pitted medjool dates 1 ½ tsp vanilla extract 1 1/2 tbsp lime juice ½ cup plant milk 1 1/2 tsp lime zest. CRUST: 1 cups walnuts or other nut of choice 2 pitted medjool dates 1/2 tsp vanilla extract Instructions: Combine crust ingredients in a food processor and process to a semi-coarse crumb. Lightly press the crust into 4 cupcake molds . Combine filling ingredients in a blender and blend until smooth. Pour filling over the crust and smooth it with a spatula. Freeze for 1-2 hours or until firm. Garnish with lime zest, or dehydrated lime slices. Enjoy!