Easy Cherry Mini Cheesecake
Theses mini desserts turn out wonderfully, as individual cakes from lined muffin tins, and are festive enough to use in place of a traditional birthday cake. The recipe certainly looks like a lot of work, but really it is all about measuring and using a food processor.
Ingredients
Crust
- 1 cup soft medjool dates pitted
- 1 ¼ cups natural walnuts
- Pinch of sea salt
Filling
- 1 ½ cups raw cashews soaked overnight, drained and rinsed
- ¾ cup coconut milk
- 1 tbsp fresh lemon juice
- ¼ cup melted coconut oil
- ½ cup quality maple syrup
- ¼ cup pitted cherries minced
Instructions
- Line muffin tins with festive wrappers or parchment paper circles.
- Mix all of the crust ingredients together on a low setting in the food processor. It should be crumbly, but form into a ball.
- Remove from food processor and press a heaping tablespoon into each muffin cup.
- Take your soaking cashews and rinse well.
- Do not shake the coconut milk can – skim the fatty part that has separated to the top and use this part first.
- Add them and the rest of the ingredients, less the cherries, to the food processor.
- Allow it to blend on high, until a very creamy consistency has been achieved.
- Taste for sweetness.
- Separate the filling into the 12 muffin cups.
- Spoon the cherry mixture evenly onto the tops of the mini cakes.
- Place in the freezer for at least 4 hours or overnight.
- Remove 10 minutes before you need them and serve with some fresh cherries on the side.
