Berry Delicious Mini-Cheesecakes

Berry Delicious Mini-Cheesecakes

Cashews are the best. They. Are. The. BEST. We use cashews to create creaminess in lots of dishes. They make a perfect base for many plant-based cheeses and desserts and, once you learn to use them in that way, it becomes so easy (and fun!) to customize dishes and totally make them your own. Cashews are definitely the heroes in these little baby cheesecakes. ?

These little beauties are so easy to make and you can use whatever berry you like best. Honestly, most any fruit would work – I have only used strawberries and blueberries, but I am planning to try mangoes in the future. And blackberries! I really want to try it with blackberries! Yummm! 

This recipe does require a little bit of prep time just because you need to soak the cashews overnight in order to take advantage of all the creamy goodness they have to offer. There is also some patience involved since it takes a few hours for the cheesecakes to firm up and chill in the fridge. However, the actual hands-on time is roughly 15 minutes, so it really is a very simple dessert to make.

I am using this recipe to make a full size blueberry cheesecake this weekend because I am trying to hang on to summer as long as possible. Easy to do here in Florida, but I think these would bring a little summer and sunshine to your kitchen no matter what the season might be! ?

Enjoy!   – XoXo Keenun

PS: My favorite way to eat these is right out of the freezer! โ„๏ธ


Berry Delicious Mini-Cheesecakes
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    Crust - Love that it only takes about 5 minutes
  • 1 1/2 Cup Almonds
  • 9 Medjool Dates (pitted)
  • 2-ish Tsp Water (start with 1 and then add up to 2 if needed)
  • Filling
  • 2 Cups Raw Cashews (soaked in water either 6 hours or overnight)
  • 1 1/2 to 2 Cups Fresh Strawberries (or whatever berries)
  • 1/3 Cup Refined Coconut Oil (refined to avoid the coconut flavor)
  • 1/2 Cup Maple Syrup
  • 2 to 2 1/2 Tbsp Lemon Juice
  • Pinch of Sea Salt


  1. Add almonds, dates, and a teaspoon of water to your food processor.
  2. Combine until it gets "clumpy" - You'll know it's right if you grab a pinch of it and squeeze it together between your fingers - It needs to stick together so you can make a crust
  3. Place standard size cupcake liners in a muffin pan
  4. Gently press mixture into the bottom of each liner to form a crust
  5. Put pan in refrigerator so the crust can start to harden
  6. Cheesecake
  7. Add cheesecake ingredients to food processor and mix until smooth (it should only take a minute or 2)
  8. Scrape down sides if need be and give it a taste - Add an extra touch of lemon juice or some of your extra strawberries if you feel like it is needed
  9. After processing, spoon the cheesecake mixture into your muffin cups
  10. Place pan back in the fridge and wait patiently while they firm up - It'll take 6 to 8 hours
  11. Once they are ready, top them with fruit or granola or whatever you like


I have frozen these for 3 months without any issues - Still super yummy!


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