Normally I steer clear of sugar, so the dates made it super sweet, and they do have a kind of a sugar. Probably should have used the microwave on defrost.įound the crust was too sweet. The filling I liked a lot, although ended up over freezing it, so that when it came time to eat it we had to soften it up a bit by putting it in the oven for a few minutes. So I did make this cheesecake for Thanksgiving. Definitely recommend these with the coconut whip! It took about 3.5 minutes to blend super smooth in my Ninja blender. I didn’t add any extra liquid to the cashew puree mixture as I didn’t want the cheesecakes to be icy after freezing, which extra water can sometimes cause. They were delicious, but in the end the filling was enough for a little more than 12 cupcake liners! This will probably vary depending on the size of your pan and how deep the tins go, etc., but for me it made a lot more than expected. I ended up adding some to the bottom of each cupcake liner, smoothing it out with a spoon, baking at 350F for about 15 minutes, then smoothing them down with a spoon again. So I made these in little muffin tins using cupcake liners, with the crust from this recipe ( – I think I messed up by using sunflower oil instead of melted coconut oil, because the end result was almost like a batter that I had to add more oats and even some oat flour to.

Native foods cashew cheese recipe