Do you want to know the very best thing about mini desserts?
You can inhale 4 of them in one sitting!
Plus they bake/freeze faster, andd they’re super duper cute!
Finger food anyone?
Well that was a few best things, but what does it matter.
My dad is a big ole fan of cheesecake so for Father’s Day I figured I’d whip up something the whole family could enjoy—and also bought him a PCC snickerdoodle, just in case my vegan sweet treat didn’t impress.
Thankfully it did!
But who can say no to two desserts?
Anywho, all you have to do is throw together a super simple crust composed of raw walnuts and almonds, plus naturally sweet dates, fragrant ground cinnamon and pink sea salt.
Press that mixture into a muffin tin, then load her up with a smooooth + rich filling containing blended cashews, full fat coconut milk, pure maple syrup, refined coconut oil, fresh lemon juice, real deal vanilla extract, and salt, but of course.
Swirl in your fave strawberry jam (choose a different fruity preserve if you wish) then freeze until firm anddd enjoy!!
Top with strawberry slices before serving for a real pretty treat.
P.S. I used a combo of almonds and walnuts for the crust because I had both on hand, but you could certainly go with just one of those options if that’s what you have. We’re flexible over here! At least in one sense of the word—don’t think you’ll catch me doing the splits this lifetime Iol.
P.P.S. I had a little taste of the filling before pouring it into the pan and thought to myself, what is that mystery flavor?? Turns out I unknowingly purchased maple syrup aged in bourbon barrels… good thing bourbon goes well with vanilla, lemon and strawberries ha. If you want a more neutral sweetener choose agave. I didn’t have any in my cupboard and was not about to buy a brand new bottle just for this recipe. (Do people still use the term cupboard?)
P.P.P.S. Thank you Minimalist Baker for the recipe inspo! I tweaked a few things here and there but her version of the recipe was a great starting point.
Ingredients
Method
- Bring a small pot of water to a boil—enough to cover the cashews. Remove the water from heat then pour in the cashews. Soak for 30 minutes.
- Meanwhile, lightly grease a standard 12-count muffin pan with coconut oil. If you'd like, line each well with a strip of parchment paper for easy cheesecake removal. Cut the strips long enough so that there will be two exposed "tabs" at each end of the strip, extending above the filled muffin/cheesecake wells.
- In a food processor, pulse the walnuts and almonds until a meal forms. Do not blend too long, or you'll start to make a nut butter.
- Scoop the blended nuts into a bowl, then blend the soft dates until a paste forms. Some small unblended bits are okay.
- Pour the nut meal back into the food processor with the dates, and season with cinnamon and salt. Pulse until combined.
- Press a heaping tablespoon of the crust mixture into the bottom of the greased/lined muffin tin with your fingers. Cover the bottom of a drinking glass with a piece of parchment paper then press the mixture again to ensure a firm crust is formed.
- Put the pan in the freezer while you prepare the filling.
- After 30 minutes, drain the soaking cashews then place in a high power blender. Add the coconut milk, warm maple syrup, coconut oil, lemon juice, vanilla, and salt. Blend until very smooth. Taste, and adjust the ingredient amounts if you'd like.
- Take the muffin pan out of the freezer, then carefully pour the filling mixture into each cup, leaving enough space at the top so you have room for your jam. You'll probably have some leftover filling—store in a sealed container in the fridge and enjoy with berries, or straight with a spoon.
- Carefully dollop about a teaspoon of jam onto the filling, then swirl with a knife.
- Freeze the cheesecakes in the pan for 4 to 6 hours, or until firmed up. Enjoy frozen, or allow the cheesecakes to sit out at room temperature until they soften slightly, about 10 minutes. Serve topped with strawberry slices. Store leftover cheesecakes in the freezer.