Mini Raw Vanilla Cheesecakes

These delectable mini raw Vanilla Cheesecakes are the perfect post-dinner treat, or snack, when you’re needing to satisfy your sweet tooth.

Serves: 12
Mini Raw Vanilla Cheesecakes

Ingredients

For the base:

10 pitted medjool dates

  • 150g blanched almonds

For the topping:

  • 200g cashews – Soaked in boiling water for 1hr then drained
  • Juice of ½ lemon
  • 4 tbsp coconut oil, melted

250ml Vanilla CO YO

For the fruit:

  • 2 plums
  • 3 tbsp maple syrup
  • 1 cinnamon stick
  • 1 star anise
  • 1tsp mixed spice

Method

  1. Blend the dates in the processor until well chopped and in a sticky ball. Add the almonds and blitz until the almonds are finely chopped and the mixture sticks together when you squeeze it. Grease a 12 hole muffin tin and add a strip of greaseproof paper to each with 2 cm sticking out each side of the hole to help you lift the finished cheesecakes out.
  2. Divide the mixture between the 12 muffin holes and use the base of a small glass, with a piece of greaseproof underneath, to press down firmly until well compacted. Freeze while you make the topping.
  3. Tip all the topping ingredients into the blender and whizz until smooth and creamy. Spoon on top of the cheesecake bases then gently bang the tin on the work surface a few times to level the tops, cover with cling film and refrigerate for 1 hour or until set.
  4. Slice the plums into wedges and gently poach in the syrup and spices over a low heat for 5-8 minutes. Turn off the heat and leave to steep in the spiced syrup as it cools.
  5. When ready to serve gently loosen the edges of the cheesecakes with a knife and pull the tabs to pop them out of the tin. Serve topped with two wedges of plum and a good drizzle of syrup.