Simple, sweet and small cups of creamy goodness.

prep time 20 mins total time 4-6 hours serves 6



  • 1 cup soaked cashews 

  • Juice and zest of a lemon

  • 1/2 cup (125ml) coconut milk

  • 2 tbsp maple syrup

  • 1 tsp vanilla


  • 1/2 cup (65g) walnuts

  • 1/4 cup (35g) almonds 

  • 1/2 cup (90g) pitted dates


  • Strawberries

  • Lemon zest



  1. Chill the coconut milk in the fridge (preferably overnight).

  2. Blend together the filling ingredients until completely smooth. Set aside in the fridge while you go on to make the crust.

  3. Blend the nuts first in the food processor, until fine.

  4. Add the dates and continue blending until it all comes together in a ball.

  5. Put a spoonful each of the crust into a silicone muffin tray (if you don’t have a silicone one, be sure to lightly grease yours, and/or line before using). Push the crust down into the base with the back of a spoon. It should make 6 mini cheesecakes.

  6. Pour the filling evenly across the bases. Tap the tray on a surface to smooth them out and pop any bubbles.

  7. Place in the freezer to set for 4-5 hours.

  8. When ready and set, simply pop them out of the tray (use a knife if you need help).

  9. Top with some sliced strawberries (or your choice of fruit) and lemon zest. Leave out for 10-15 minutes to de-thaw a bit, and enjoy!


  • You can store them in the freezer or fridge.

  • Get creative with the fruit topping, and choose your favourite!