Delicious, gluten-free and vegan mini cheesecakes that are creamy, perfectly sweet, popping with lemon flavor, & topped with fresh juicy berries. It the perfect guilt-free summer treat!
In a food processor, add the dates and blend until it forms a sticky paste (it will clump together in a ball). Remove from processor. Add in oats, pecans, coconut flakes, and salt and blend until pulverized. Add in remaining ingredients and pulse until all the ingredients come together and becomes a wet sticky sand like consistency. Grease a muffin pan and add a small slither of parchment paper to each one. Add a 1 heaping tablespoon of the curst mixtures to each cavity and firmly press down (it should make 11 cheesecakes). Set aside.
Add soaked cashews to the food processor and blend until broken down but still gritty. Add in remaining ingredients and process until the batter is very smooth (this make take 5-10 minutes). Divide the batter evenly among the 11 muffin tins with crust. Freeze mixture for at least four hours.
*You can soak the cashews with cold water overnight or with very hot water for at least four hours. Soaking the cashews in the water helps break them down so they will blend into a smooth cheesecake base.