I have tried quite a few of this raw, healthy, vegan recipes lately and this cheesecakes really are not only easy to make, they are totally delicious without the guilt of a full fat full sugar desert.
Start by soaking 225g of raw cashews for a few hours (overnight) but if you are short of time soak in boiling water for one hour.
For the base you need 175g pitted dates previously soaked for 10 minutes and pulse in a food processor till crumbly. Set aside and pulse 100g raw walnuts until fine before adding the dates back and mixing to firm a sticky ball.
Grease and line a cupcake tin and press the mixture in. Put in the freezer to set while you make the filling.
For the filling, in a blender mix the drained soaked cashews, 60ml fresh lemon juice, 80ml melted coconut oil, 125ml coconut milk with 2tbsp of the fat and 125 ml maple syrup.
Pour the mixture into the base and top with your choice of toppings.
If using peanut butter add it to the blender with the rest of the ingredients.
Freeze for a few hours and when needed remove from the freezer 10 minutes before.