- 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
- 1 cup raw walnuts or almonds
- 1.5 cups raw cashews, soaked in water 4-6 hours then drained
- 1 large lemon, juiced (scant 1/4 cup)
- 1/4 cup virgin coconut oil, melted
- 1/2 cup + 2 Tbsp full fat refrigerated canned coconut milk
- 1/3 cup pure maple syrup (or raw honey, if not vegan)
- 1/4 cup fresh cherries, chopped and pitted
- 1/4 cup fresh strawberries, chopped
- Add dates to a food processor and blend until small bits remain and it forms into a ball.
- Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms.
- Lightly grease a standard, 12 slot muffin tin. I used waxed paper liners, which made the markings on the cheesecake, so next time – I may skip that and try the lengthwise tabs like the original recipe suggests.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers.
- Set in freezer to firm up.
- Add all filling ingredients to a blender or food processor and mix until very smooth. For the coconut milk, scoop the cream from the top of the can.
- If adding peanut butter, add to the blender and mix until thoroughly combined.
- Divide filling evenly among the muffin tins. Top with chopped fresh fruit.
- Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
- Once set, remove by lifting out the sides of the wax paper or loosening them with a butter knife. They should pop right out.
- You can set them out for 10 minutes before serving to soften or eat frozen.
- Keeps fresh for 1 week in the freezer. Refer to Minimalist Baker for more cheesecake options. Yum!