Who says that you can’t have your cake and eat it too? These delicious and indulgent mini raw vegan cheesecakes are gluten-free, taste better than the real thing and lose nothing in the nutrition department.

This is by far the very best, easy, smoothest, and nutritious vegan, raw, gluten-free lemon cheesecake you’ll ever make. Made with tofu, lemons, and cashew butter, and raspberries. If you want a nut-free version, check out my notes and easy to use some cookies for the crust, if you wish.

The quickest and easiest harm-free cheesecake going. Add your personality to this with your favourite toppings and don’t forget to savour it slowly…the hardest part.