Makes: 10–12 mini cheesecakes | Prep time: 20 mins | Chill time: 2–4 hours (or overnight)
🥄 Ingredients
Crust:
- 1 cup nuts (e.g., almonds, pecans, or walnuts)
- 1 cup dates, pitted and softened (soak in hot water for 10 min)
- Pinch of salt
- Optional: 1 tbsp cocoa powder for a chocolate crust
Cheesecake Filling:
- 1 1/2 cups raw cashews, soaked in hot water for 1 hour or overnight in cool water
- 1/3 cup coconut cream (from the thick top of a chilled can of coconut milk)
- 1/4 cup maple syrup or agave
- 1/4 cup lemon juice (for tang!)
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Fresh berries
- Fruit compote or jam
- Melted chocolate drizzle
- Crushed nuts or coconut flakes
🧑🍳 Instructions
1. Make the Crust:
- Line a muffin tin with silicone liners or paper liners.
- In a food processor, blend the nuts until crumbly.
- Add softened dates and salt. Blend until sticky and clumps form.
- Press 1–2 tablespoons of crust mixture into the bottom of each liner.
- Freeze while making the filling.
2. Make the Filling:
- Drain cashews and blend all filling ingredients in a high-speed blender or food processor until super smooth and creamy.
- Taste and adjust sweetness or lemon juice as needed.
3. Assemble and Chill:
- Pour the filling over the crusts in each muffin cup.
- Smooth the tops and tap the tray to remove air bubbles.
- Freeze for at least 2–4 hours, or until firm.
4. Serve:
- Let sit at room temp for 10–15 mins before serving for a creamy texture.
- Add your favorite toppings just before serving.
