These creamy cashew based raw mini cheesecakes have a beautiful vibrant pink color. Yes, I did sneak in some beet so you get in some nutritional value out of these too… The crust is so simple and easy to make too. You won’t be craving dairy cheesecake once you get hooked on those!
"Love your heart beet" cashew cream cheesecakes
Place cashews in a bowl and cover with water. Let soak for 4-8 hours.
Process the almonds in a food processor with a metal blade to a fine meal texture. Next, add the dates, pinch of salt & coconut oil and continue processing to a smooth crumble. Add some of the mixture to a cupcake tin or individual mini-cake tins. (I used heart-shaped silicone cupcake molds). Press the crust into the bottom and sides of your tins or molds until firm and set aside.
Blend together the filling ingredients until a smooth consistency is reached. Pour into the pan or molds, over crust. I prefer freezing the cakes for a few hours so it’s easy to remove them from the pan but the cakes should be thawed for about 20 minutes and served cold, not frozen. Refrigerate for 8 hours or overnight. Sprinkle hemp seeds or any other toppings if desired before serving.