Creamy, luscious mini, spiced-filled eggnog “cheesecakes” that are gluten free, dairy-free, and vegan.
Grease a 24 cavity muffin pan and add one strip of parchment paper to each cavity (make sure the strip is taller than the sides of the cavity)
Place dates in a food processor and blend on high until it forms a paste. Remove the date paste from the food processor and add the salt and nuts and blend until it forms a sand like texture. Add back in the date paste, plus, coconut oil, honey, and vanilla and blend until it incorporates with the nuts and forms a wet sand texture.
Scoop 1/4 cup of the crust and press down into each cavity. Place in freezer to set (5-20 minutes, i.e. while making the base)
Add all of the ingredients into a food processor and blending until very smooth. This may take 5-10 minutes for the cashews to break down and to achieve a smooth, creamy texture.
Pour 1/4 cup of the batter into each muffin cavity. Smooth the top with a offset spatula or knife.
Freeze for 3-4 hours to set cheesecake.
Let the cheesecake thaw for about 10 minutes at room temperature. Remove each cheesecake from the muffin pan.
Top with pecans and cinnamon (and whipped cream if desired)
Serve and Enjoy!
I recommend soaking the cashews in water overnight (the longer you soak the cashews, the better they will blend and breakdown). If you do not have time to soak them overnight, you can soak for 3-4 hours with warm water or 30 minutes with very hot water.
Store the cheesecakes in an airtight container in the freezer for up to 3 weeks. Just make sure to take the cheesecakes out 30 minutes prior to eating so they will thaw and be more creamy and delicious when you eat them.