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Festive Mini Cheesecakes (Raw, Vegan, Gluten Free)

These mini cheesecakes are so easy, delicious, and festive! Make these ahead of time so they have plenty of time to chill in the fridge.


1 cup packed pitted dates

½ cup raw walnuts

½ cup raw pecans

¼ teaspoon of cinnamon or more to taste

pinch of sea salt


1 1/2 cups raw cashews (soaked overnight, or quick soaked in very hot water for 30 minutes)

1 large lemon (juiced)

1/3 cup coconut oil (melted)

2/3 cup full-fat coconut milk (scoop the cream for a richer texture. If it’s already mixed, add it in as is.)

1/2 cup agave nectar or maple syrup



  • Top with a few fresh cranberries and a sprig of rosemary for a cute and festive look!

  • Drizzle with chocolate or peanut butter.

  • OR top with Bourbon Caramel Sauce

    • 1 cup sugar

    • 1/4 cup water

    • 1/2 cup coconut cream or vegan heavy cream

    • 1 Tbsp bourbon

    • 1 pinch salt


For the Crust:

  1. Add nuts into the food processor. Blend until very few larger pieces remain and you mostly have the consistency of almond meal. Remove and set aside.

  2. Add dates into the food processor and blend until they stick together, almost into a ball.

  3. Then add walnuts and pecans back in. Add cinnamon and pinch of salt. A loose dough should form. If too dry, add more dates - or a splash of maple syrup. If too wet, add more nuts.

  4. Grease a standard size 12 slot muffin tin. Cut strips of parchment paper and lay them in the slots in an X shape. This will give you little tabs that make removing the cheesecakes much easier to pop out after they’re frozen.

  5. Scoop in 1 heaping tablespoon into each prepared muffin slot. Press down with fingers, then option to use a small glass to help pack the crust down evenly.

  6. Leave in the freezer to firm up while preparing the filling.

For the Filling:

  1. Add all of the filling ingredients into a blender or Vitamix. Blend until very smooth. Add more liquid if needed.

  2. Taste and adjust seasonings as needed.

  3. Remove muffin tins with crust from the freezer. Pour filling evenly into each slot. Cover and freeze for 4-6 hours. If there are any air bubbles, tap the side of the tin a few times to release them first.

  4. Once frozen, pull on the tabs to release the cheesecakes. You can also use a butter knife to help remove them.

For the Toppings:

  1. Drizzle and decorate your cheesecakes. Then keep them frozen until about 10 - 20 minutes before you’re ready to serve.

For the Bourbon Caramel sauce:

  1. Simmer sugar and water on medium. Swirl the pan (do not stir) for roughly 15 minutes, or until you have a deep amber color. Keep a close eye on it so it doesn’t burn.

  2. Remove from heat and slowly add coconut cream or vegan heavy cream while stirring.

  3. Add bourbon and a pinch of salt.

  4. Put the pan back on the warm burner and stir for another minute.

  5. Transfer to a mason jar or heat safe bottle and let cool before refrigerating.

  6. Top your cheesecakes with about a ½ teaspoon of sauce each or more if desired.

  7. Keep the sauce in the refrigerator - it is SO good on ice cream and literally everything else. Enjoy!

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