Cashew Cream Mini Cheesecakes

Cashew Cream Mini Cheesecakes
July 2, 2020 admin


Cashew Cream Mini Cheesecakes

Recipe Credit: Amy Webster, Humane Society of the United States
Photo Credit: Amanda Ma
Servings 12



  • 1 cup spitted date
  • 1 cup raw nuts use walnuts or almonds


  • 2 cups raw cashews soaked 4 hours or overnight
  • cup coconut oil melted
  • 5.4 fl.oz can of coconut cream (about ½ cup + 2 Tbsp)
  • ½ cup agave nectar or maple syrup
  • ¼ cup lemon juice
  • 1 tsp pure vanilla extract

Extra flavoring

  • Chocolate Add 5 Tbsp cocoa powder to filling and ½ cupcrushed dairy-free chocolate chips for the topping
  • Blueberries Add 2 cups fresh or frozen blueberries (or useblueberry jam) to the filling + whole blueberries for the topping


  • Make the crust first. Place cupcake papers in12-slot muffin pan.
  • Add pitted dates to a food processor and mix until it is ground and forms a ball. Remove the dates from food processor and set aside.
  • Add nuts to the food processor and mix until fully ground. Add the dates back in and blend until a crumbly mixture forms.
  • Place a heaping spoonful of crust mixture to each cupcake paper and press with fingers.
  • Place pan in freezer while you make the filling.
  • In a blender or Vitamix, add the filling ingredients. Blend on high until silky smooth.
  • If flavoring with blueberry, add the blueberries to the blender and mix until smooth. Or, add blueberries (or blueberry jam) to plain cheesecakes in the pan and swirl in.
  • For chocolate cheesecakes, add the cocoa powder to the blended mixture and swirl in crushed chocolate chips once poured into cheesecakes.
  • Pour cheesecake filling into cupcake tin,dividing evenly.
  • Cover with plastic wrap or a lid and place into freezer until completely set—about 4-6 hours.
  • Enjoy frozen or remove from freezer for 10-15minutes to allow cheesecakes to thaw before eating.