Mini Lemon "Cheesecake" Tarts
Our backyard has blossomed, and with the heady fragrance, I’m longing for peaceful, delightful things. I’m imagining hours of digging in dirt and planting seeds, breathing in the life of the soil, then washing up well to neatly nibble on the likes of cucumber sandwiches and minty mocktail mojitos. Certainly there’s room for dainty trays of tiny plant-based cheesecake bites. After all, Easter may be over, but spring can be a mood lifter despite a world of angst, it seems. From birthdays to Earth day to any day that simply feels fresh and alive, there’s room for some quiet celebration.
Similar to spring, these bright, sunshiny, smoothly creamy lemon bites just make me smile. Silken tofu blends beautifully with raw cashews and light coconut milk (but not too much of either) for a rich, delectabe filling sweetened with Medjool dates. A pinch of turmeric adds a brightness that enhances that matches the tangy lift of lemon juice and zest. Finally, mini phyllo cups make the already simple prep all the easier; the crisp, flaky texture is a lovely contrast to the firm creaminess, too.
Smooth, Silky Tofu Base
There are a lot of myths out there that complicate impressions of soy products. Soy may not be for everyone, but we love it. Low in calories and high in nutrients, it’s a plant-based protein packed with essential amino acids, iron, and calcium. And, contrary to a lot of messaging out there, the phytoestrogens have been shown to act as antioxidants, offering anti-inflammatory and potential anticancer properties to boot. Personally, I’ve hit an age where I welcome those isoflavones; I can’t help but think they’ve played a solid role in my hormonal ride, which so far has been so much less bumpy than feared and in contrast to friends’ experiences.
Silken tofu’s custard-like texture is perfect for blending and pureeing. It’s a go-to base in our house for puddings, egg-less nog during the holidays, and creamy sauces. I especially love Nasoya tofu. Certified organic, non-GMO, and Kosher, It has an exceptionally pure taste I can always count on. Moreover, Nasoya is a Pulmuone brand. Committed to sustainability, Pulmuone is working to an admirable host of 2035 goals, including 20% fewer greenhouse gas emissions, 13% less water use, and 20% less plastic.
Even small changes can make a big impact: just one plant-based meal a week is equivalent to planting 70,000 pine trees a year, and tofu produces 92% less carbon dioxide than beef. To celebrate Earth Month, Pulmuone is highlighting the power of plant-based eating as an easy, meaningful way to reduce your environmental footprint by hosting a giveaway to help encourage more people to give plant-based eating a try and help the planet with every bite. Check out the details and lend your support!
Easy Variations of these Cheesecake Bites
This creamy combo of wholesome ingredients is so versatile—an irresistible invitation to get experimenting! You can change up the flavors, such as leaving out the lemon and adding some cocoa powder for chocolatey richness. If you want to eliminate the cashews, do so and increase the coconut milk, or vice versa. You can even get away with leaving out both, though the texture will be softer, and the taste less rich.
Even with two-packs of 15 phyllo mini cups, you’ll probably have extra filling. This is a good thing! Once chilled, it’s like a smooth mousse, delightful on its own. You can also freeze in popsicle molds for “pudding pops”. In fact, you can plan to make your filling ahead at least a few hours in advance, and will be firm enough to spoon into phyllo cups baked for five or six minutes and served raw, opening up a delightful contrast between the toasty crisp cups and the cool filling. I prefer to go ahead and bake, however; to make it pretty you’d probably want to pipe it. Either way, however, the taste is lemony lovely. If you try these, let me know what you think, and what you change! xo
Mini Lemon "Cheesecake" Tarts
Silken tofu blends beautifully with raw cashews and light coconut milk (but not too much of either) in these lemony-luscious, delectable cheezecake bites!
Ingredients
- ½ cup raw cashews, soaked at least 30 minutes
- ¾ Cup plump Medjool dates (about 8), pitted and soaked 10 minutes in warm water
- 12-ounce Nasoya silken tofu, excess water poured off
- Juice and zest of 1 large lemon (for about ¼ Cup juice)
- ½ Cup light coconut milk
- 1 Tablespoon psyllium powder
- 1 Teaspoon vanilla extract
- ½ Teaspoon Turmeric, optional
- 2 boxes (15 cups each) small phyllo shells
Instructions
- Preheat the oven to 350 F. While the oven preheats, prepare the filling: Place the drained cashews and dates plus all other filling ingredients into a high speed blender and blend until smooth.
- Place the tartlet cups on a baking sheet and spoon the filling close to the top of each. Bake 10-12 minutes, or until a golden “skin” forms on the top and the filling appears set and is lightly firm. Move to the refrigerator and chill to let set, ideally for 1- 2 hours or more. Serve garnished as desired, such as with berries, edible flowers, and mint leaves.
Nutrition Facts
Calories
45Fat
2 gSat. Fat
0 gCarbs
6 gFiber
1 gNet carbs
6 gSugar
3 gProtein
2 gSodium
11 mgCholesterol
0 mg