Velvety smooth, this no-bake mini cheesecake is perfect for the holiday season! You can share them by slicing little bite size pieces or take it one step further and coat completely in melted chocolate- Yummm! What makes this cheesecake better than the others you may be wondering. The secret is in the crust, I used @simplemills pecan cookies which give this cheesecake the simple touch it needed.
Yield 4
Ingredients
Crust:
1/2 box Simple Mills Pecan Cookies, crushed
1/4 cup pecans
4 to 5 Medjool dates, pitted
Pinch of Vitacost Himalayan Fine Pink Salt
Filling:
1-1/2 cups cashews, soaked overnight
1/4 cup + 1 Tbsp. filtered water
1/4 cup + 1 Tbsp. maple syrup
1/4 cup coconut oil
2 Tbsp. lemon juice
1/2 tsp. vanilla extract
Caramel:
8 to 9 Medjool dates, pitted
1/4 cup coconut milk
1 tsp. vanilla extract
Pinch of Himalayan Salt
Directions
- In a blender or food processor, combine the caramel ingredients and blend until smooth. Place in the fridge and set aside.
- Line the bottom of 4 round ramekins with cling-wrap. Set aside for later.
- In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your ramekins and press it down evenly. Place in the freezer to set for 30 minutes.
- In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
- Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
- Allow mini cheesecakes to thaw at room temperature for at least 20-30 minutes before serving.
- Remove from ramekins and serve with caramel drizzled on top.
Chef’s tip: Swirl pumpkin purée into the batter once poured.
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