Mini Blueberry Cashew Cheesecakes

After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…”

You’d be surprised.

I’ve made these bad boys for about a dozen people now, asking each of them to guess what they’re made with after tasting them. I’ll give them hints like, “They don’t contain cream cheese and are refined sugar-free.” To this day, no one has guessed it right.

When they find out that they’re made with cashews, people are always shocked. But how are they so smooth? What makes them taste so much like cheesecake? Some people have even said that they don’t particularly like cashews or coconut and don’t really taste a huge difference.

I’ve even fed them to the fussiest of eaters, you know, your meat-and-potato eaters, with absolutely no complaints. Have I convinced you yet??

I’m obsessed with these little “cheesecakes”. When I make a batch, Ashton and I usually inhale them in a day, two if we’re lucky. They’re perfect for those times when you’re craving something sweet.

The crust is made with 4 ingredients: dates, pecans, sea salt and vanilla. That’s it! No more high sugar graham crackers and loads of butter.

The “cheesecake” part is even more simple. All the ingredients go into a blender before pouring it over the crust. I’ve found that the lemon juice is the key. It’s what really gives it that traditional cheesecake taste.

Give them a try, rate them, leave a comment…I guarantee they’ll turn into your go to dessert.

Mini Blueberry Cashew Cheesecakes

: 12 mini cheesecakes
: 1 hr 30 min
: 2 hr
: medium

NUTRITION FACTS: (per 1 cheesecake) Calories: 345 Total Fat: 21.5g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 3.7g Cholesterol: 0mg Sodium: 89mg Potassium: 174mg Total Carbohydrates: 36g Dietary Fiber: 4g Sugars: 26g Protein: 4g

Ingredients
  • Crust:
  • 16 soft dates, pitted
  • 1 cup pecans
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • Filling:
  • 1.5 cups raw cashews
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup raw, unfiltered honey
  • 1/3 cup coconut oil, melted
  • 1/4 cup fresh squeezed lemon juice (not lemon juice concentrate)
  • 1 tsp vanilla extract
  • 1/2 cup blueberries (thaw if frozen)
Directions
  • Step 1 Soak the cashews in a bowl of hot water for approximately 1 hour to soften.
  • Step 2 In a food processor, add the dates and pulse into tiny bits, then add the pecans and process until pecans bits are the size of the date bits. Add the salt and vanilla next and process until the mixture begins to stick together.
  • Step 3 Line a muffin pan with liners and press the date/nut mixture into the bottom of each liner until all is used and the “crust” is about 1/2 inch thick. Place in the freezer to chill while making cheesecake filling.
  • Step 4 Drain the cashews and put into a high-powdered blender* with all the remaining filling ingredients. You have a choice with the blueberries. You can either blend in with the cheesecake ingredients, or swirl them in after. It doesn’t change the taste, just the look.
  • Step 5 Blend on high speed until really smooth. The batter should be thin enough that you can pour it. If it’s too thick, add a bit more coconut milk.
  • Step 6 Taste and tweak sweetness or tartness as necessary. We like it tart.
  • Step 7 Remove muffin tin from the freezer and pour the filling evenly into each cup. If you are swirling in the blueberries, do this now.
  • Step 8 Cover with plastic wrap and place in the freezer until completely frozen solid, about 2 hours.
  • Step 9 Remove muffin papers and serve. Store in a sealed container in the freezer between layers of parchment paper.
  • Step 10 * If you don’t have a high-powered blender, you may just have to blend it for a lot longer.

 

 


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