Maple Cinnamon Cheesecakes

Name: Maple Cinnamon Cheesecakes
Ingredients: For the crust:; 1 heaping cup pecans; 6 medjool dates; 1/2 tsp ginger; 1/2 tsp cinnamon; For the cheesecake:; 2 cups raw cashews (soaked overnight); 1/2 cup maple syrup; 1/2 tsp cinnamon; Juice of 1 lemon; 1/3 cup coconut oil; 1/2 tsp sea salt; Read more at http://mywholefoodlife.com/2014/12/09/maple-cinnamon-cheesecakes-gingerbread-crust/#WKIZyOmYZq5mCfud.99

13 ingredients

1 steps

Ingredients

For the crust:
1 heaping cup pecans
6 medjool dates
1/2 tsp ginger
1/2 tsp cinnamon
For the cheesecake:
2 cups raw cashews (soaked overnight)
1/2 cup maple syrup
1/2 tsp cinnamon
Juice of 1 lemon
1/3 cup coconut oil
1/2 tsp sea salt
Read more at http://mywholefoodlife.com/2014/12/09/maple-cinnamon-cheesecakes-gingerbread-crust/#WKIZyOmYZq5mCfud.99

Directions

1

{"0":"Instructions","2":"For the crust:","3":"Combine all the ingredients in a food processor. You will see the mixture start to get to a crumbly like consistency. Be careful not to over process or you will end up with pecan butter. Once the mixture looks done, you can press a little into the bottom of each muffin cup. I used standard sized pans. Place them in the fridge while you make the cheesecake part.","4":"For the cheesecake:","5":"Make sure your cashews have been soaking overnight. Drain and rinse them. Place them in a food processor with all the other cheesecake ingredients. Mix until everything is smooth.","6":"Spoon a little of the cheesecake mixture into each muffin cup.","7":"Once that is done, place them in the fridge to firm up. It can take up to 12 hours for the cheesecakes to get fully firm.","8":"Keep these stored in the fridge. You can probably freeze them as well. I have not tried that though.","11":"Read more at http:\/\/mywholefoodlife.com\/2014\/12\/09\/maple-cinnamon-cheesecakes-gingerbread-crust\/#WKIZyOmYZq5mCfud.99"}