OK, I think this is my favorite (and most successful) TKT! I love cheesecake, but I don’t love the sugar, calories, etc… SO, let me introduce you to a cheesecake with no dairy, no eggs, no processed sugar. And I promise, you won’t miss them! This is a seriously easy recipe and it starts by soaking raw cashews in water overnight:
We basically followed the original recipe, but made a few adjustments. Here in Idaho, we are so fortunate to have the best wild huckleberries in the world! So, of course we substituted the blueberries for huckleberries. Also, we have some great local raw honey and used that in place of the maple syrup.
Like I mentioned earlier, this is one of the easiest cheesecake recipes I have found! The crust is made of dates and almonds and once in the muffin tins, just gets popped in the freezer while you make the filling.
We decided to do individual cheesecakes and this recipe made about 8 or 9. I would recommend using cupcake liners – we tried with and without and the ones with were much easier to remove from the tin and added the cute scallop pattern to the cheesecake.
The filling is a simple mix of the cashews, coconut oil, coconut milk, lemon juice, honey and huckleberries. You want to make sure that you blend it enough to create a smooth filling. All you do is add the filling on top of the crust and freeze for about 4 hours!
P.S. We topped ours with shredded coconut, fresh berries and edible flowers! This is sure to impress at any occasion!!!! Click here for the recipe!
Dawn and Sarah