Raw Mini Cheesecakes

These extremely delicious cheesecakes are always a huge hit in our house. They are quite easy to make and only require a few simple ingredients. Cashews are the key to achieve the creamy texture, and coconut cream makes every bite melt in your mouth. I used silicone molds because they are eco-friendly and come in so many beautiful shapes, perfect for any occasion. So, here come from my heart to yours some mini cheesecakes to fall in love with.

Remember to soak cashews overnight or for at least 4 hours

You will need:

• a high speed blender

Ingredients:

For the crust:

• 5 oz (140 g) pitted, dried dates
• 4.5 oz (125 g) pecans
• 1/8 tsp Celtic sea salt

For the cream:

• 1 generous cup (140 g) raw, unsalted cashews, soaked overnight or for at least 4 hours, drained
• creamy top of 1 can (13.66 fl oz/400 ml) coconut cream, chilled overnight (save liquid for smoothies!)
• ⅛ tsp Celtic sea salt
• zest of 1 small organic lemon
• juice of 1 small organic lemon
• 3 Tbsp coconut oil, melted
• ⅓ cup + 1 Tbsp (95 ml) maple syrup

Fruit swirl (optional):

• 6 oz (170 g) strawberries, blueberries, or raspberries, frozen or fresh
• 2-3 Tbsp maple syrup, depending on sweetness of the berries

Garnish:

• Fresh berries

Preparation:

1. Place 12 paper liners or, preferably, silicone cups into a muffin pan.
2. For the crust, pulse dates in your blender or food processor until only very small pieces remain and a ball forms. Transfer to a medium size bowl.
3. Place pecans with salt into the blender or food processor and pulse again until only very small pieces remain. Don’t over process!
4. Return the dates to the blender or food processor and pulse until a dough forms.
5. Distribute the dough evenly to the muffin liners or silicone cups and firmly press down with your fingers to make little crusts.
6. If you used a blender, clean it before you reload it.
7. Place all the cream ingredients into your blender and process on highest setting until very smooth, 2½-3 minutes. Fill the prepared muffin cups or liners with the cream.
8. For the optional fruit swirl, heat berries and maple syrup in a small saucepan over medium heat and bring to a boil. Let them bubble for about 2-7 minutes, depending on size and kind of berries, until some of the liquid has evaporated. Use a hand blender to purée them. Add a dollop of berry purée to the middle of each mini cheesecake, then use a toothpick to create swirls.
9. Put the whole muffin pan with the mini cheesecakes covered into the fridge for a couple of hours or overnight to set. When set, you can also freeze them in an airtight container.
10. Garnish with fresh berries right before serving and enjoy!

Notes:

• Instead of mini cheesecakes, you can make one 8½ inch (22 cm) cheesecake.
• Instead of pecans, you can also use cashews for the crust.
• Popsicles made with just the filling and fruit purée are a delicious treat not just for kids.
• If you need the cheesecakes faster, you can chill them in the freezer for at least 1 hour until set.