AuthorHeather BlakeCategoryDairy free, Dessert, Gluten-free, Vegan, VegetarianDifficultyIntermediateLuscious, creamy "cheese"cakes, made with 2-ingredient crust and tons of healthy fats!
You may use regular sized muffin trays (12 servings) or miniature sized (I prefer mini, so it makes 24).
Cut strips of parchment paper to put in each muffin container so that a little tab appears on each side to easily lift cheesecakes out when frozen.
Place walnuts in food processor. Pulse until coarse nut meal forms. Remove and set aside.
Place dates in food processor. Pulse until small chunks form.
Return walnut meal to food processor, add a pinch of salt, and process until well combined.
Place a small amount of crust into each muffin container, pressing down firmly with your fingers.
Add all ingredients to food processor or blender. Process until smooth.
Pour filling into each cup until full.
Cover tray with plastic wrap and freeze 4-6 hours, or overnight.
Pour balsamic into small saucepan.
Gently simmer for 15-20 minutes, until reduced by about half and a little bit thicker.
Remove from heat, let cool.
When you're ready to serve, remove cheesecakes from freezer, use a soon to drizzle reduction on top of each cheesecake. They can be re-frozen or served immediately!
***Quick soak for cashews: Put cashews in large bowl. Pour boiling water over cashews, covering with 1-2 inches. Let sit for at least an hour. Before using, drain cashews and rinse.
Ingredients
Directions
You may use regular sized muffin trays (12 servings) or miniature sized (I prefer mini, so it makes 24).
Cut strips of parchment paper to put in each muffin container so that a little tab appears on each side to easily lift cheesecakes out when frozen.
Place walnuts in food processor. Pulse until coarse nut meal forms. Remove and set aside.
Place dates in food processor. Pulse until small chunks form.
Return walnut meal to food processor, add a pinch of salt, and process until well combined.
Place a small amount of crust into each muffin container, pressing down firmly with your fingers.
Add all ingredients to food processor or blender. Process until smooth.
Pour filling into each cup until full.
Cover tray with plastic wrap and freeze 4-6 hours, or overnight.
Pour balsamic into small saucepan.
Gently simmer for 15-20 minutes, until reduced by about half and a little bit thicker.
Remove from heat, let cool.
When you're ready to serve, remove cheesecakes from freezer, use a soon to drizzle reduction on top of each cheesecake. They can be re-frozen or served immediately!
***Quick soak for cashews: Put cashews in large bowl. Pour boiling water over cashews, covering with 1-2 inches. Let sit for at least an hour. Before using, drain cashews and rinse.
