Citrus Cashew Cheesecakes
These no-bake and dairy-free treats made with cashew butter are creamy, sweet and satisfying!
Yield: 12 small cheesecakes
INGREDIENTS
6 large Medjool dates, pitted
1 cup roasted walnuts
¼ cup unsweetened shredded coconut
½ cup Nuts to You Cashew Butter
1 lemon, zest and juice
1 lime, zest and juice
⅓ cup melted coconut oil
⅔ cup full fat canned coconut milk
¼ cup maple syrup
½ tsp vanilla extract
Pinch of salt
INSTRUCTIONS
Prepare a regular muffin tin by cutting narrow strips of parchment paper to act as a pull-tab for each individual cheesecake. Lightly grease the tin with coconut oil, and lay a strip in each muffin cup.
To make the crust, pulse the dates in a food processor or high speed blender until a chunky paste is formed, scraping down the sides as needed. Add walnuts and shredded coconut, and pulse until a mixture forms. The mixture should stay together when pressed.
Distribute the crust mixture into the muffin tin cups and press it into an even layer.
Add the remaining ingredients to the food processor and blend until fully smooth. Pour this mixture into the muffin tins and allow it to set in the freezer for at least 2 hours.
Use the parchment tabs to remove each cheesecake to serve. The cheesecakes can be stored in a container in the fridge for up to 5 days or in the freezer for 2 weeks. They are best served chilled but not frozen.
Did you make this recipe? Tag @NutsToYouNutButter on Instagram or @nutstoyounutbutterinc on Facebook and hashtag it #NTYNutButter