Maple Cinnamon Cheesecakes with Gingerbread Crust

Serves 12 mini cheesecakes     adjust servings

The perfect holiday treat! Bite sized and great for parties!


    For the crust

    • 1 heaping cup pecans
    • 6 medjool dates
    • 1/2 tsp ginger
    • 1/2 tsp cinnamon

    For the cheesecake

    • 2 cups raw cashews (soaked overnight)
    • 1/2 cup maple syrup
    • 1/2 tsp cinnamon
    • Juice of 1 lemon
    • 1/3 cup coconut oil
    • 1/2 tsp sea salt


      For the crust:

      1. Combine all the ingredients in a food processor . You will see the mixture start to get to a crumbly like consistency. Be careful not to over process or you will end up with pecan butter. Once the mixture looks done, you can press a little into the bottom of each muffin cup. I used standard sized pans . Place them in the fridge while you make the cheesecake part.

      For the cheesecake:

      1. Make sure your cashews have been soaking overnight. Drain and rinse them. Place them in a food processor with all the other cheesecake ingredients. Mix until everything is smooth.
      2. Spoon a little of the cheesecake mixture into each muffin cup.
      3. Once that is done, place them in the fridge to firm up. It can take up to 12 hours for the cheesecakes to get fully firm.


      Recipe Notes

      Keep these stored in the fridge. You can probably freeze them as well. I have not tried that though.

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