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Mini Berry Cheesecakes

Servings 12 mini cheesecakes
Author Tiffani Wells

Ingredients

For the crust...

  • 3/4 cup (approximately) raw almonds
  • 1/2 cup (approximately) pitted dates
  • pinch sea salt

For the cheesecake...

  • 1 1/2 cups fresh berries, plus more for decorating I used a mix of raspberries, strawberries, blackberries, and blueberries
  • 1 1/2 cups raw cashews soaked for at least *4 hours
  • 1/2 cup coconut oil
  • 1/4 cup + 3 Tbsp *coconut cream
  • 1/4 cup 100 % pure maple syrup, or to taste you may prefer more or less syrup depending on the ripeness of your berries
  • 3 Tbsp lemon juice

For the chocolate drizzle (optional — omit for paleo and/or refined sugar free)

  • 1/2 cup dairy-free chocolate chips ensure soy-free if necessary
  • 1 1/2 Tbsp almond milk
  • 1 Tbsp 100% pure maple syrup

Instructions

  • Add paper (or foil) cupcake liners to a 12-cup muffin tin.
  • In a food processor with the s-blade, add all crust ingredients. Mix on high until a "dough" can be formed when pressed between your fingers. If "dough" is too moist, add more almonds. If too dry, add more dates. Press firmly into the bottom of each paper liner to form crusts. Place muffin tin in the freezer.
  • Add all cheesecake ingredients to your blender. Mix on high until completely smooth (this could take several minutes). Stop and scrape down the inside walls of the blender as needed. When the mixture is smooth, remove the muffin tin from the freezer and pour the mixture over each crust, filling each cup to the top. Place muffin tin back in the freezer and leave overnight.
  • The next day, remove the muffin tin from the freezer. Let the cheesecakes sit at room temperature until you can pop them out of the tin, about 10 - 15 minutes. Do not let them get too soft. If needed, you can use a butter knife to pop them out.
  • Carefully remove the cupcake liners from each cheesecake. You want to do this while they're still mostly frozen. Place the cheesecakes on a cutting board or a large platter.
  • Decorate the tops of the cheesecakes with your extra berries. If not using the drizzle, place cheesecakes in the refrigerator until completely defrosted, about 1 to 2 hours. Once defrosted, you can press down on the berries to ensure they stay in place.
  • If making the chocolate drizzle, using a *double boiler, heat water in the bottom pot until boiling. Turn heat to low and add all drizzle ingredients to the top pot. Whisk until chocolate is melted and ingredients are smooth and combined. If chocolate clumps, add a little water, put a lid on the pot, and turn off the heat. After a minute or so you should be able to re-whisk the drizzle and get it smooth again.
  • Use a spoon to drizzle the chocolate over the cheesecakes. You can also use it to secure the berries into place. Place cheesecakes in the refrigerator until completely defrosted, about 1 - 2 hours. 

Notes

*If you do not have a high-speed blender the cashews must be soaked overnight.
*For coconut cream, you can refrigerate a can of full-fat coconut milk overnight and scoop out the part which is firm. If in a hurry, place the can in the freezer for about an hour.
*If you do not have a double boiler, you can use a metal mixing bowl inside of a saucepan filled with a couple of inches of water. Hold the bowl in place while whisking, wearing an oven mitt.