Vegan Cashew Cream Cheesecakes

Prep Time 20 mins
Cook Time 75 mins
Total Time 1 hr 35 mins
Yields 12 cheesecakes



    • 1 cup date crumbles (or about 6 pitted dates)
    • 1 and 1/4 cup raw almonds
    • 1/2 cup unsweetened coconut flakes
    • 1/4 cup water
    • 1/2 teaspoon cinnamon

    Cashew Cream Filling

    • 2 cups raw cashew
    • 1/3 cup full fat coconut milk
    • 2 tablespoons Nutiva Organic Coconut with Butter Flavor (or your preferred coconut oil)
    • 1/2 teaspoon vanilla extract

    Topping ideas

    • Dark chocolate
    • Crushed cashews
    • Peanut butter


    1. Preheat the oven to 350 degrees and line a baking tray with liners
    2. Add the dates and cashews into two separate bowls
    3. Fill each with boiling hot water and let them soak for at least 10 minutes
    4. Strain the dates and add to food processor with the other crust ingredients and blend until it forms a sticky dough
    5. Using a spoon, add crust to each cupcake liner and press down to form the base of the cheesecake
    6. Bake in oven for 15 minutes and let cool
    7. While the crust is cooling, begin making the cheesecake filling
    8. Strain the cashews from the hot water if you haven't done so already
    9. Add the cashew cream ingredients to food processor and blend until smooth and creamy
    10. Add on top of crust then drizzle additional chocolate and add crushed nuts if desired
    11. Cover with foil and add to freezer for 1 to 2 hours to set
    12. *Will stay good in freezer for about a month or so, let them thaw out for a couple of minutes before eating!


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