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Recipes | September 1, 2017 | By


Amy Webster



  • 1 cup pitted dates
  • 1 cup raw nuts (walnuts or almonds)


  • 2 cups raw cashews (soaked 4 hours to overnight)
  • 1/3 coconut oil (melted)
  • 1/2 cup + 2 Tbsp coconut cream
  • ½ cup agave nectar or maple syrup
  • ¼ cup lemon juice
  • 1 tsp pure vanilla extract

Extra flavoring

  • Chocolate = add 5 Tbsp cocoa powder to filling and ½ cup crushed dairy-free chocolate chips for the topping
  • Blueberry = add 2 cups fresh or frozen blueberries (or use blueberry jam to the filling + whole blueberries for the topping)


  • Make the crust first: Place cupcake papers in a 12-slot muffin pan.
  • Add pitted dates to a food processor and mix until it is ground and forms a ball. Remove the dates from food processor and set aside.
  • Add nuts to the food processor and mix until fully ground. Add the dates back in and blend until a crumbly mixture forms.
  • Place a heaping spoonful of crust mixture to each cupcake paper and press with fingers.
  • Place pan in freezer while you make the filling.
  • In a blender or Vitamix, add the filling ingredients. Blend on high until silky smooth.
  • If flavoring with blueberry, add the blueberries to the blender and mix until smooth. Or, add blueberries (or blueberry jam) to plain cheesecakes in the pan and swirl in.
  • For chocolate cheesecakes, add the cocoa powder to the blended mixture and swirl in crushed chocolate chips once poured into cheesecakes.
  • Pour cheesecake filling into cupcake tin, dividing evenly.
  • Cover with plastic wrap or a lid and place into freezer until completely set—about 4-6 hours.
  • Enjoy frozen or remove from freezer for 10-15 minutes to allow cheesecakes to thaw before eating.