This recipe has been tested by many of my foodie family members and friends and heartily approved. So good, so creamy, insanely delicious! I make them even more than regular cheesecakes. These beauties contain 3 ingredients in the crust: Weetabix™, dates, and walnuts (or almonds). These are extremely delicious plain, but to pork them up a bit I topped them with blueberries, caramel, and peanut butter.

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Recipe Summary

prep:
25 mins
additional:
4 hrs 10 mins
total:
4 hrs 35 mins
Servings:
12
Yield:
12 mini cheesecakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Toppings:

Directions

Instructions Checklist
  • Combine dates and walnuts in a food processor; pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.

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  • Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.

  • Drop 1 tablespoon of dough into each muffin cup; press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.

  • Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender; blend until smooth.

  • Divide cashew mixture evenly among muffin cups. Tap muffin tin against a work surface to release any air bubbles in the cashew mixture. Cover with plastic wrap. Freeze until firm, 4 to 6 hours.

  • Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top; garnish with blueberries.

Cook's Note:

If dough is too wet in step 1, add more biscuits.

Nutrition Facts

354 calories; protein 6.6g; carbohydrates 33.9g; fat 24.1g; cholesterol 0.1mg; sodium 30.2mg. Full Nutrition
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