Cashew Cheesecake Minis

Cashew Cheesecake Minis
Print Recipe
These no-bake cashew cheesecake minis are guiltless treats that will wow any friends you choose to share them with.
Servings Prep Time
24 tarts 20 minutes
Cook Time
0 minutes
Servings Prep Time
24 tarts 20 minutes
Cook Time
0 minutes
Cashew Cheesecake Minis
Print Recipe
These no-bake cashew cheesecake minis are guiltless treats that will wow any friends you choose to share them with.
Servings Prep Time
24 tarts 20 minutes
Cook Time
0 minutes
Servings Prep Time
24 tarts 20 minutes
Cook Time
0 minutes
Ingredients
For the filling
For the crust
Servings: tarts
Instructions
For the filling
  1. Soak the raw cashews in filtered water for 4-6 hours and then rinse and drain
  2. Soak the dates in filtered water enough to cover for a minimum of 10 minutes
  3. Bring water to a boil and pour it in a pot 1-inch deep. Place a heat-resistant bowl inside and place the coconut butter inside and the steam/heat will slowly melt the butter
  4. Zest the lemon then cut it in half and squeeze the juice out
  5. Combine all ingredients into a blender and blend until creamy. If the mixture is too dry slowly add any excess date water until a smooth (hummus-like consistency) is acheived
  6. Set aside
For the crust
  1. In a food processor pulse the soaked date and walnuts until it forms it forms a well mixed solid coarse texture. Its important not to 'over-mix' because if too much moisture and stickiness is present it will likely stick to the molds.
Assemble
  1. Lightly grease 24 mini cupcake molds with grape seed oil (do not use coconut oil it will solidify once frozen and make it difficult to remove from tray)
  2. Divide the filling between the molds and apply light pressure to create the crust base
  3. Top with the filling enough to fill to the brim of the trays
  4. Cover and place in the freezer for a couple hours
  5. Remove the trays from the freezer
  6. Gently press a knife along the side of the cake and they will pop out with ease
  7. Optional: garnish will fresh fruit
Recipe Notes
  • Keep either frozen or refrigerated in a sealed container
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