Mini Cheesecakes

Makes approximately: 12 mini cheesecakes
Total time: 1 hour 30 minutes

The beauty of this recipe is that it uses few, simple ingredients and can be elevated with any of your favourite mix-ins and toppings. This is where the fun begins! A perfect treat for an after dinner treat or special occasion.

Ingredients

Crust:

  • 1 cup pitted dates, quick-soaked in warm water for 10 minutes (then thoroughly drained and patted dry)
  • 1 cup raw walnuts (or other nut of choice)
  • Optional: Pinch salt

Filling:

  • 1 ½ cups raw cashews, quick-soaked in hot water for 30 minutes (then thoroughly drained and patted dry)
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 2/3 cup organic coconut milk, full fat
  • ½ cup maple syrup or honey

Optional, flavour add-ins:

  • 2 Tbsp natural seed or nut butter (peanut, almond, pumpkin)
  • ¼ cup wild blueberries (fresh or frozen)
  • 2 Tbsp lemon or orange zest
  • 1 Tbsp fresh mint, finely chopped
  • 1 Tbsp natural vanilla paste
  • 1 tsp ground cinnamon.

Method:

  1. Add dates to a food processor and blend into small bits, then remove the mixture, form into a ball and set aside.
  2. Add the dried nuts and process into a meal. Then add the dates back in and blend together until a loose dough forms. It should stick together when you squeeze it between your fingers. If its too dry, add a
    few more dates through while processing. If its too wet, add more nut meal. Optional: Add a pinch of salt to taste.
  3. Lightly grease a standard 12 slot muffin tray and cut strips of parchment paper to lay in each slot. This creates little tabs that makes removing the cheesecakes easier once frozen.
  4. Scoop in heaped 1 Tbsp amounts of the crust mixture into each slot and press down with fingers or use the back of a spoon to compact it down. Set the muffin tray in the freezer to firm up whilst making the filling.
  5. Combine all filling ingredients to a high-speed blender and mix until silky smooth. For a richer texture, scoop the “cream” off the top of the coconut milk. If the mixture doesn’t come together, add a tough more lemon juice or a splash of coconut milk liquid, as both will help it blend better.
  6. Optional: if adding a flavour mix-in, add to the blender here and mix until combined. If adding nut or seed butter, add to the blender and mix until thoroughly combined. If flavouring with blueberries, wait and swirl on top of the plain cheesecakes in the tray.
  7. Divide filling evenly among the muffin tins. Tap the tray on the counter a few times to release any air bubbles, then cover with plastic wrap and freeze until hard (about 4-6 hours or overnight).
  8. Once set, remove from the freezer and wait a few minutes. Then remove by pulling on the tabs or loosening with a butter knife. They should pop right out! Optional: You can set them out of the tray for 10 minutes before serving to soften, or enjoy frozen