These bitesize cheesecakes make perfect finger food for guests or indulgent snacks for you and your family. The only problem you’ll have is trying not to eat them all at once.
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1 hour, 30 mins
10 pitted medjool dates
150g blanched almonds
For the topping:
200g cashews – Soaked in boiling water for 1hr then drained
Juice of ½ lemon
4 tbsp coconut oil, melted
250 ml Vanilla COYO natural vegan yoghurt
For the fruit:
3 tbsp maple syrup
1 cinnamon stick
1 star anise
1tsp mixed spice
Blend the dates in the processor until well chopped and in a sticky ball. Add the almonds and blitz until the almonds are finely chopped and the mixture sticks together when you squeeze it.
Grease a 12 hole muffin tin and add a strip of greaseproof paper to each with 2 cm sticking out each side of the hole to help you lift the finished cheesecakes out.
Divide the mixture between the 12 muffin holes and use the base of a small glass, with a piece of greaseproof underneath, to press down firmly until well compacted. Freeze while you make the topping.
Tip all the topping ingredients into the blender and whizz until smooth and creamy. Spoon on top of the cheesecake bases then gently bang the tin on the work surface a few times to level the tops, cover with cling film and refrigerate for 1 hour or until set.
Slice the plums into wedges and gently poach in the syrup and spices over a low heat for 5-8 minutes. Turn off the heat and leave to steep in the spiced syrup as it cools.
When ready to serve gently loosen the edges of the cheesecakes with a knife and pull the tabs to pop them out of the tin.
Serve topped with two wedges of plum and a good drizzle of syrup.