Description
These mini cheesecakes are perfect for parties or celebrations. Or keep them on hand, in the freezer for any time you have a craving. This is a no bake recipe. The crust is a date/pecan crust and the filling is lemon-y with a strawberry swirl.
Ingredients
Units
Scale
- Crust
- 8 pitted medjool dates, soaked in hot water for 10 minutes
- 1 cup raw pecans (can also sub walnuts or almonds)
- 1/4 cup gluten free oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Filling
- 1 cup raw cashews, soaked 6 to 8 hours(or 1 hour in very hot water)
- 1/4 cup agave nectar (or honey/maple syrup)
- 1/4 cup coconut oil, melted
- zest of 1 lemon
- 1/4 cup fresh squeezed lemon juice (about 1 1/2 to 2 lemons)
- 1 teaspoon pure vanilla extract
- Strawberry Swirl topping (optional)
- 1 cup frozen strawberries, thawed (can sub any fruit you prefer, raspberries or blueberries would also be delicious)
- 1 to 2 teaspoons agave nectar (depending on how sweet the fruit is)
- Fresh Strawberries and lemon slices for garnish (optional)
Instructions
- Prepare your pan(s): I used 4 mini tart pans with a removable bottom, because of the removable bottom I didn’t have to prep them. You could also use round ramekins or the cavities of mini or regular muffin tins. If you use the later options you will need to line the bottom with parchment paper and or cut out strips of parchment paper to create “tabs” to help you pull the cheesecakes out.
- Make the crust: To a food processor add the pecans, oats, cinnamon, and salt, pulse until a medium crumb forms. Remove into a dish, set aside. To the same food processor add the drained dates, pulse until small bits remain. Add the nuts and oat mixture back into the food processor with the dates, pulse until a everything is well combined. The crust should stick together when you pinch it between your fingers. Press the crust into your pan so that a little of it comes up the sides. Press until everything is well compact, set aside.
- Make the filling: Drain the cashews, add them to the blender along with the remaining ingredients. Blend until everything is smooth, about 2 minutes, or longer depending on your blender. Taste and adjust sweetness as needed.
- Fill the cheesecakes Evenly distribute the cheesecake filling among each prepared pan that is already containing crust. Spread the cheesecake into an even surface.
- Make the strawberry swirl: Wash out your blender, no need to dry the inside and add the defrosted strawberries and any strawberry liquid to the blender. Blend on high for 1 to 2 minutes or until it’s smooth. Taste and add desired amount of agave nectar.
- Decorate: Spoon about 1 teaspoon of the strawberry puree onto the center of each cheesecake. Use a toothpick to make a swirl pattern.
- Freeze: Freeze the cheesecakes for 4 to 6 hours, or until set.
- Serve:Allow them to thaw at room temperature for 10 to 15 minutes so they soften up before eating. You can garnish the cheesecakes with fresh cut strawberries and lemon slices, if desired. Store the cheesecakes in the freezer for up to 3 months.
Notes
Recipe heavily adapted from Hot For Food
