• 1 cup packed pitted dates*
  • 1 cup raw walnuts


  • 1 1/2 cups raw cashews (quick-soaked*)
  • 1 large lemon (juiced)
  • 1/3 cup coconut oil (melted)
  • 2/3 cup full-fat coconut milk
  • 1/2 cup agave nectar or maple syrup or honey


  • 2 Tbsp nut butter or peanut butter
  • 1/4 cup berries (fresh or frozen)
  • grated dark chocolate



  • Blend dates in a food processor until it forms a ball. Remove & set aside.
  • Next add nuts & process into a meal. Add dates back in & blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. Too dry, add a few more dates. Too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
  • Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper & lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  • Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Put in freezer to firm up.


  • Add all filling ingredients to a blender & mix until very smooth.
  • Taste and adjust seasonings as needed. If using nut butter, add to the blender and mix until thoroughly combined.
  • Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  • Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. But they’re perfect as is!
  • Keep in the freezer for up to 1-2 weeks.
  • Optional: You can set them out for 10 minutes before serving to soften, but they taste great frozen too.
  • Optional: flavouring with berries, wait and swirl on top of plain cheesecakes.
  • Optional: dust with grated dark chocolate.

Credit for the original recipe to