Ingredients

The following ingredients have 18 Servings
  • For the crust:
  • 1½ cups
  • raw almonds
  • 8 to 10
  • Medjool dates
  • , pitted
  • 1 to 2 teaspoons water
  • For the filling:
  • 2 cups
  • raw cashews
  • , soaked overnight in water
  • 1½ cups fresh blueberries, plus more for topping
  • ½ cup maple syrup
  • ⅓ cup melted coconut oil
  • Juice of 1 lemon (or 2 tablespoons lemon juice)
  • ½ teaspoon salt
  •  

Instruction

  • 1. For the crust, in a food processor, combine almonds and dates. Slowly add water, 1 teaspoon at a time as needed, until mixture clumps together.
  •  
  • 2. Place liners in muffin pan. Press a little bit of crust into each cup. Place in refrigerator while making the cheesecake filling.
  •  
  • 3. For the filling, in a food processor, combine cheesecake ingredients until mixture is smooth, about 1 to 2 minutes.
  •  
  • 4. Spoon cheesecake mixture into each muffin cup, filling to the top. Once all muffin cups are filled, place muffin pan into refrigerator for 6 hours until completely firm. You can also place cheesecakes into the freezer for 1½ hours to speed up the process.
  •  
  • 5. Serve topped with fresh blueberries, if desired.
  •  
  • Photo courtesy of 
  • The Experiment