Two of your favorite desserts in one cup, it doesn’t get much better than that. Taste the sweet cinnamon flavors melting with the creamy cheesecake and you may not come up for air!
- Servings: Makes 12 muffin sized cups
Churro cheesecake with no refined sugar, gluten free and filled with protein. This is one sweet treat you don’t want to pass up!
- 3 cups cashews (soaked overnight)
- ½ cup date paste
- ½ cup coconut palm sugar (plus a little extra for topping)
- ¼ cup molasses
- ¾ cup room temp almond milk (or milk of choice)
- ¾ cup coconut oil (optional for consistency)
- 3 tablespoons cinnamon
- a dash of Himalayan pink salt
Vanilla Coconut Whipped Cream Garnish (optional):
- 1 can full fat coconut milk (placed in refrigerator overnight, or you can buy actual coconut cream)
- the seeds from one vanilla bean
- 1-2 tablespoons date paste (can also use maple syrup or coconut palm sugar)
Other garnish as décor (optional):
- 1 cinnamon stick broken into pieces
- coconut palm sugar to sprinkle on top
- cinnamon to sprinkle on top
Soak your cashews overnight making sure to fill bowl with plenty of water as cashews expand quite a bit. If you don’t have time, soak at least 2-3 hours. The longer you soak them, the smoother the consistency.
Next, put all filling ingredients in a food processor, blender or high speed blender and blend until smooth and creamy. If you are not using a high speed blender, then you will have to blend for a while to get a smooth consistency but eventually you will. When I use my food processor it takes about 5-7 minutes.
Put 3 spoonfuls of filling on top of the crust layer in the muffin tins. You may need to add more, depending on your tins. You want the filling layer to be about ¼ to ½ inch from the top of the tin. Then sprinkle some coconut palm sugar over the top of each cup.
Freeze overnight for best results, or for at least 2 hours. Remove from freezer about 10 minutes before you are ready to serve, but not much longer or they may get too soft.
Meanwhile, to make the optional garnish, take the can of coconut milk out of the refrigerator and open it. Using a spoon, remove the harder white thick layer from the top, reserving the clear coconut water for a later use if you want. It makes a great addition to smoothies! Using a hand or stand mixer, mix the coconut cream layer with the rest of the ingredients until light and fluffy.
Once they are frozen and ready, pull up each cheesecake cup with the parchment paper tabs and place on a serving platter. Use a small spoon to top each cheesecake cup with a dollop of coconut cream, sprinkle with a touch of cinnamon and place a piece of cinnamon stick on top. This is all for décor so remember that it is optional. Enjoy!
This post was originally posted on the Veggies Dont Bite Page.
For more tips and nutritious snacks visit Veggies Dont Bite and learn how to make food fast,easy and healthy.