Well, I have a great boyfriend and he LOVES cheesecake. It’s amazing, really. For a guy who eats very healthy 95% of the time, all self control is lost when cheesecake comes into the picture. Luckily, I have a knack and passion for healthifying old favorites!
Since he’s going to be around for awhile, coming up with a killer cheesecake recipe was a must.
These cheesecakes are, first and foremost, smooth, creamy, and decadent! But not only do they give the classic a run for their money in taste and texture, they demolish the competition when you compare the ingredients.
These cheesecakes are:
You see? Nothing to hide.
Nothing to Hide Cheesecakes
For the crust:
1 c. dates, pitted, soaked and drained
1 c. raw almonds
1/2 c. gluten-free oats
For the cheesecake:
2 c. raw cashews, soaked (4+ hours) and rinsed
1/2 c. coconut milk from a can
1/3 c. coconut oil, melted
1/3 c. maple syrup
1 lemon, juiced
1 tsp. vanilla
Optional: frozen berries, peanut butter swirl, caramel swirl
Rub coconut oil into 12 muffin tin molds. Cut small strips of parchment paper and place one in each tin, so that there will be pull tabs on each side of the cheesecake. This will make the final cheesecake removal easy and clean.
Pulse the almonds and oats until finely ground. Add the dates and process until the mixture is sticky and ready to press into a muffin tin. Personally, I like my crust to have chunks of almond and date in it.
Take spoonfuls of crust and press into cupcake tins. Freeze.
In a high speed blender (I use a NutriBullet), combine the ingredients for the cheesecake filling and process until very smooth (at least a couple minutes). You may have to add more coconut milk or lemon juice if it is too thick.
Pour into each muffin tin, add any optional ingredients, and place back in the freezer. Once they are fully set, the cheesecakes can be transferred into a sealed container.
These can be kept for several days in the freezer.
A blog post is never complete without a guest appearance from Price the Dog!