Cinnamon Apple Mini Cheesecakes
Ingredients
Crust
- 6-8 pitted medjool dates
- 1 cup oats or nuts
- Pinch of salt
Cheesecake
- 1 1/2 cups raw cashews, soaked and drained
- 1/4 cup maple syrup or agave
- 3 tbsp coconut oil
- 1/2 cup full-fat coconut milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Cinnamon apples
- 1 granny smith apple, finely diced
- 2 tbsp maple syrup or coconut sugar
- 1 tsp cinnamon
Preparation
Soak the cashews in water for several hours or overnight, then drain.
Blend the crust ingredients in a food processor until sticky and cohesive.
Press a little disc into the bottom of a mini muffin pan and place a strip of parchment paper in each cup for easier removal.
Blend the filling ingredients until very smooth.
Toss the diced apples with the maple syrup and cinnamon until evenly coated and juicy.
Fold or swirl the apple mixture into the cheesecake base.
Spoon the mixture on top of the crusts, filling each to the top to make 12-18 minis.
Freeze overnight.
Defrost for about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out.
