Hello everybody! I want to share with you my version of cheesecake.
This mini cherry cheesecake is easy to make. It is the perfect size to indulge your sweet tooth.
The crust is made with nuts and dates, so delicious and healthy.
I have tried the vegan version of it and it is also delicious. I am leaving the two versions of this cherry cheesecake.
•1 cup almonds (or nuts of your preference)
•16 oz Greek yogurt cream cheese or for vegan option
1¼ cups raw cashews (soaked for 3-4 hours)
•¾ cup almond milk
•1 cup fresh cherries or any berries
•2 tbsp. lemon juice
•¼ cup + 2 tbsp .maple syrup
•¼ cup coconut butter (can also use coconut oil)
pinch of sea salt
Soak dates in hot water for 2-3 minutes.
Add almonds to the food processor and process until ground. Add dates and process until well combined.
Press 1 tbsp. of the crust into each muffin cup.
Add all filling ingredients (except for the coconut butter) to the blender or hand mixer and blend for 1-2 minutes.
Add the coconut butter and blend again until smooth.
Divide the filling between the muffin cups.
Freeze for 2 hours or overnight.
Before serving, thaw for 10 minutes.
Let me know if you try it. Have a nice weekend!