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! ❄️