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Nush Cheesecakes

Mini chocolate cheesecakes

Tasty treats from Nush.

Nush Cheesecakes


For the base

120 g pecans

200 g dates

1 tbsp cacao powder

100 g oat flour

60 ml coconut oil

For the cheesecake layer

100 g cashew nuts

100 ml coconut milk

2 tubs of Nush cream cheese

80 g dark chocolate (melted)

To decorate

Fresh raspberries

50g dark chocolate (melted)

Cacao / cocoa powder (to dust)



Begin by covering the cashews in boiling water for 1 hour.


Next add everything for the base in a blender. Blend until there are no chunks of dates or pecans.


Grease a muffin tin with a little oil and then split the mixture between the 12 holes.


Push down firmly so the mixture is compact, and then place the tray in the fridge whilst you make the filling.


Now drain the cashews and place them in the blender along with the coconut milk. Blend on a high speed until as smooth as possible.


Add the Nush spread and melted dark chocolate and blend again until combined.


Split the mixture between the muffin holes and smooth flat. Place in the freezer for a couple of hours to set.


When ready to eat remove from the freezer and allow to warm up for 15 minutes, before carefully removing from the tin using a knife to go around the edges.


Top with melted dark chocolate, raspberries and a dusting of cacao powder.

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