Instructions

Prepare the crust:

1. Add all ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
2. Divide the mixture between 12 mini-cheesecake holders, then press the mixture down firmly and evenly in each bottom.
3. Place the pan in the freezer to firm while you are preparing the filling.

Prepare the filling:

1. Optional:  Soak the cashews in filtered/purified water for 20-30 mintues, then rinse and drain.  This extra step will make the cashews soft and the mixture extra smooth and creamy.
2. Add all ingredients for the filling to a Vitamix and blend until it's well combined and smooth. Adjust the sweetener and/or spices to your preference.
3. Remove the cheesecake pan from the freezer and divide the filling between the 12 mini-cheesecake holders.
4. Return the cheesecake pan to the freezer for approximately 1 hour, or until they become firm.
5. Store in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
6. Remove them from the freezer about 10-15 minutes before serving so they can thaw slightly.
7. Optional: Add a dollop of homemade whipped cream topping, organic pumpkin seeds, or leftover crumbs from the crust.
8. Enjoy!