Line a muffin pan with parchment liners and set aside.
Strain your cashews and set aside.
Grab your strawberries (or other fruit of choice) and place in a sauce pan and add your maple syrup. Let it heat on the stove until it comes to a low boil. Mash the contents a bit. You still want some small chunks. Once it’s ready, let it sit and simmer while you make your cheesecakes.
In a food processor, combine your dates and nuts. If you don’t have pecans or almonds specifically, don’t worry! Just use what you have. They will still taste great!
I used a Tbsp sized measuring spoon to divide out my mixture into each muffin tin and then pushed down with it to create my crusts. About 3 Tbsp each should do it.
Grab the food processor again and combine your cashews, syrup, oil, almond milk, and vanilla extract. Pulse until you get a nice and smooth, dense consistency.
Add your cheesecake mixture to each cavity over your crust mixture until it’s about 3/4 filled.
Add a spoonful of the strawberry puree to each cheesecake.
Cover your muffin pan with foil and place in the refridgerator.
Let cool and firm for 3-4 hours, or overnight.
Enjoy!
These will keep fresh in the fridge for about a week or you can freeze them in the freezer for 2-3 weeks.
*the above are the cheesecakes after being frozen – 🙂
Feel free to top your cheesecakes off with a different puree/fruit then what we used. Blueberry, raspberries, etc. are all great choices too! The options are endless! 🙂
