This recipe is a good base for any type of cheesecake you want to make. Blend in peanut butter, swirl in carmel, mix in blueberries. The possibilities are endless. Enjoy.

Crust Ingredients:

1 cup packed pitted dates*
1 cup raw walnuts

Filling Ingredients:

1-1/2 cups raw cashews soaked for 4 hours
1/4 cup fresh lemon juice
1/3 cup coconut oil, melted
2/3 cup coconut cream (small can)
1/2 cup agave nectar or maple syrup

Directions:

In a food processor blend dates until small bits remain and it forms into a ball. Remove and set aside.

Add nuts and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.

Lightly grease a standard, 12 slot muffin tin or 3 mini spring form pans. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

Scoop crust into base and press with fingers. Really press it in to compact it. Set in freezer too firm up.

Add all filling ingredients to a blender and mix until very smooth. If you don’t have or can’t find or don’t have the small can of coconut cream, use a full fat can of coconut milk and just scoop the coconut meat off the top (not the water) and if it is warm out and your coconut milk is already mixed together that is fine too, it just won’t be as creamy.

Process until smooth. Taste and adjust seasonings as needed.

Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until firm and set, about 4-6 hours.

Serve frozen or let them thaw for 10 minutes.