Mini Rosemary Cheesecakes
 
Prep time
Total time
 
This raw cheesecake is decadent and rich, not to mention, easy to make and healthy!
Author:
Recipe type: Dessert
Serves: 5 servings
Ingredients
  • ¾ c. raw cashews, soaked in water overnight
  • juice from ½ a lemon
  • pinch of salt
  • ¼ c. grade B maple syrup
  • 1.5 tsp extra virgin olive oil
  • 1 cap of pure vanilla extract
  • water and/or non-dairy milk as needed
  • approx. 2 small sprigs of fresh rosemary, chopped or whole
  • optional: toppings like homemade jam, fresh fruit, nuts, chocolate, coconut flakes
Instructions
  1. Drain and rinse cashews.
  2. Put cashews, lemon juice, salt, maple syrup, olive oil, and vanilla extract in a blender. Use water or non-dairy milk (or a combo) and add a few splashes as needed to help thin the mixture and get everything blended.
  3. Once you have a creamy mixture of medium thickness (you don't want it watery or super thick), add in the rosemary and blend until distributed throughout.
  4. Pour batter into cupcake liners that have been placed in a muffin tin.
  5. Place in freezer for 4-6 hours. When ready to serve, I like to let them sit at room temperature for a few minutes so you can pop the cheesecakes out of the muffin tin and peel off cupcake liners.
  6. You can store cheesecakes in freezer for about a week. When eating the leftovers, I would let them sit at room temperature for about 15-20 minutes to thaw.
Recipe by Compassionate Women at https://compassionatewomen.org/mini-rosemary-cheesecakes/