Who doesn't love a dessert that's healthy and delicious?
Use mini muffin tins lined with paper muffin cups or silicone mini muffin moulds to prevent sticking!
(makes 12 mini cheesecakes)
For the Crust
1/2 C pecans or walnuts
3 medjool dates
3 Tbsp shredded coconut
A pinch of sea salt
Remove the pits from the medjool dates and soak them in warm water for 10 mins. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on it's own.
Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.
For the Filling
1 package of Fauxmagerie Zengarry Brie Style Cashew Cheese
1/2 cup frozen cherries
Put the Brie and the cherries into the bowl of the food processor and process until smooth. Spread about 1 Tablespoon of cheesecake filling onto each nut crust.
Freeze the cheesecakes for 1-2 hours until firm. Remove them from the mini muffin trays and allow to thaw for 10-15 minutes or so.