Mini Cashew Cheesecakes

Okay, so what that fourth of July was almost 2 months ago haha This recipe was so fun and tasty! I have always loved cheesecake and thought I would never have it again after I had to remove dairy from my diet! Thankfully, people are so dang innovative they can come up with alternatives for just about anything. These cashew based cheesecakes turn out to be so creamy and delicious - must try if you too are a cheesecake lover! ALSO - they are no bake:)

Ingredients:

For Crust:

1/2 cup oats

1 cup walnuts

6-7 pitted dates

For Filling:

2 cups soaked cashews

1/2 can full fat coconut cream

the juice from 1 lemon

the zest from 1 lemon

1 tbsp vanilla extract

1 cup pure maple syrup

food coloring *optional

Directions:

1) In food processor, combine all ingredients for crust, process until thick and crumbly

2) get out cupcake pan, and add cupcake wrappers - necessary for getting the cheesecakes out at the end

3) add a thin layer of the crust to each of the cheesecakes, about a spoonful! Set aside

4) In high speed blender, add soaked cashews *see below for soaking directions, coconut cream, lemon juice and zest, vanilla, and maple syrup.

5) Blend until very think, creamy, and smooth!

6) Separate into bowls to color *optional*

7) Pour contents into cupcake molds

8) Chill in freezer for at least 5 hours or until hardened.

9) take out of molds and wrappers

10) top with favorite fresh berries:)

11) Enjoy!

Soaking cashews - add cashews to a bowl of room temperature water and let sit out for about 3 hours OR or speedy soak, add cashews to bowl of boiling hot water, and soak for 15 minutes. Longer way results in creamier texture when blended, but I've used the speedy method several times if I'm in a hurry:)