Today's cheesecakes are in celebration of me and J moving to a new city for his new flight job and bigger opportunities for me. For the past few weeks I've been packing up our place (J had to come here early to start the job), visiting with friends, and tying up loose ends. In some ways it's hard to leave my hometown for good. There isn't a lake or forest in our new backyard and we can't hop in the boat in the spur of the moment, BUT we are so excited and so ready for all the other gifts this new phase of our life has to offer. We enjoyed these mini cheesecakes over the weekend as we were preparing to move and it was the perfect Spring treat.
Before I get into the recipe, I want to address a question I get asked a lot! "Do you soak the cashews?" The answer is NO! I never say to soak them because they are to be blended as-is. The key is to make sure you have a high speed blender or you will still be left with some grainyness from the cashews. Some recipes call for the cashews to be soaked to make them soft and therefore blend easier but this will also add water to the mixture. Also, soaking will NOT affect any enzyme inhibitors because they don't have any. Neither do macadamia nuts or pine nuts - you will notice they have no skin the way other nuts like pecans, walnuts, almonds, sunflower, sesame, etc, do and therefore do benefit from soaking.
If you only have a regular blender, I recommend grinding the cashews down to a powder in a food processor before adding all ingredients to the blender. This will help with smoothness. Not completely, not greatly and will make the blending process easier.
Swirly Strawberry Cheesecakes
The swirl in these cakes is optional but adds a nice little touch. Simply use the strawberry sauce from my vanilla bean cheescakes!
1 cup almonds or macadamia nuts
1/4 cup pitted, packed dates
1 teaspoon water
In a food processor grind the almonds.
Chop the dates and add to the almonds with the salt. Grind again into crumbs.
Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.
Press into the bottom of an 8" spring form pan, mini pans, or small silicone muffin cups. Set aside.
3 cups diced strawberries
1 1/2 cups cashews
1/4 cup coconut nectar
1/4 cup lemon juice
1/2 teaspoon vanilla
1/8 teaspoon himalayan salt
3-4 drops stevia
1/2 cup melted coconut oil
Blend all but the coconut oil until smooth and creamy in a high speed blender.
Add the oil and blend to incorporate.
Pour over the crust. Drizzle strawberry sauce on the top using a squirt bottle and use a chopstick to swirl it in.
Chill in the fridge for at least 12 hours.
And here's another recipe for raw strawberry cheesecakes. Mango ones too!
And check it out! Stephanie made my vanilla cheesecakes with strawberry sauce.
Stephanie also made my peanut butter crunch bars!
Pilar made my lemon blueberry jam cheesecake and shared on facebook.
And for those of you who enjoy protein packed treats, check out my Vanilla Protein Cakes with peanut butter frosting!
Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Wellness Weekend, Healthy Vegan Fridays