Mini Vegan Cheesecakes

Gluten free & vegan mini cheesecakes, recipe created by me below.

Ingredients:

Crust

~ 2/3 cup raw walnuts

~ 2/3 cup raw cashews

~ 1/2 cup oats

~ 1 1/4 cups pitted Medjool dates

~ 2 tsp coconut oil, melted

~ 1/2 tsp vanilla

~ 1/8 tsp salt

Filling

~ 1 1/2 cups raw cashews, soaked overnight

~ 3 tbsp maple syrup

~ 1 tsp vanilla extract

~ 1 tbsp lemon juice

~ 1/4 tsp salt

~ 1 tbsp coconut oil, melted

~ 1/4 cup Greek-style yogurt

Topping

~ 3/4 cup raspberry jam

Directions:

1. Combine crust ingredients in high powered blender & pulse for about 1 minute until combined & sticky. Divide evenly between 12 lightly greased muffin cups & press flat.

2. Clean blender, then combine filling ingredients & blend until smooth. Divide filling evenly on top of crusts. Place in freezer & allow to set for about 2 hours.

3. Remove from freezer, top with jam, then return to freezer to set for an additional 2 hours.

4. Store in freezer & thaw for about 10 minutes before serving.