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Lemon Meringue Cheesecakes

Vegan Lemon Meringue Cheesecake Bites

Who doesn't love a good Lemon Meringue! Well, I certainly do. But as usual I've replaced it with the vegan, mostly raw, refined sugar free, gluten and dairy free version! Plus they're in mini size, which is the perfect size for any raw treat, as they are rich and creamy.

I store these in the freezer, so I always have a tasty treat on hand when I need one.

I've been wanting to make meringue for ages, and have been tempted to try the Aquafaba (chickpea liquid) version. But I thought I'd start with something I knew would work out and used Orgran's No Egg, Egg Replacer. I'll work on the Aquafaba version next, plus the baked cheesecake version. But you've got to start somewhere. So tick, for getting these done. Plus some vegan marshmallows from the same mix. Winning.

I hope you give them a try!

Jo xx


Vegan Lemon Meringue Cheesecake Bites

(Makes 12 bites or one small round cheesecake)


3/4 cup of almonds (or mixed nuts of choice)

1/4 cup chopped dried fruit (15mins in boiling water and drained) eg apricots, Dates, figs, sultanas

Blitz almonds in a blender for 1 min until they become a fine crumb

Add drained chopped fruit and blend again

Press into the base of molds using your fingers until firmly packed

(I had extra base leftover to make

Bliss balls)

Put in the freezer while you make the filling


1 cup cashews (soaked for 6 hours or overnight) then rinsed and drained

1/4 cup coconut oil

1 tsp vanilla extract

1/3 cup Stevia icing mix (or normal stevia) (or natural sweetener of choice, coconut sugar, rice malt syrup, maple)

Juice and zest of 1 large lemon (1/3 cup juice, 1 Tbsp packed zest)

Pinch of turmeric (optional for colour)

Blend all ingredients in a blender until smooth

Add more sweetener or lemon to

Freeze overnight until firm

Store and eat straight from the freezer or thaw for a few minutes if desired.

*My molds were 5cm/2inch wide

Meringue Tops

1/2 tsp citrus pectin

3/4 cup ice cold water

1 tsp vanilla essence

1/2 cup stevia icing mixture (or icing sugar)

Preheat oven to 100C fan forced

Mix the egg replacer and pectin together in a mixing bowl

Add the water and beat on high

Speed for 10 minutes

After the 10mins, keep beating and add the vanilla and icing sugar slowly

Continue mixing for 10 mins

Place mix in a piping bag and let sit for 15 mins to thicken

Pipe desired shapes into a baking tray lined with non stick paper

Bake for 5 mins until firm on the outside and soft on the inside. Allow to cool.

Place on top of lemon Cheesecakes and serve

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