This cheesecake is my secret weapon! Plus it's so healthy you can eat it for breakfast.
Using your hands, press the crust into an even layer into mini tart pans with removable bottoms. You can also use 1 larger tart pan with a removable bottom or a spring form pan.
Tip: if you prefer for the recipe to not be fully raw, you can poke a few holes in the bottom of the crust with a fork and bake them for 8 to 10 minutes at 325°F. The nuts toast up nicely and it gives a yummy overall flavor to the cheesecake that might be more palatable to people who aren’t accustomed to raw food and desserts. Allow the crusts to cool completely before filling them.
In a high powered blender, combine all the ingredients until smooth. This may take a while, but you really want to get it super smooth. You’ll need to stop and start the blender and stir the mixture around with a spatula or spoon in between processing.
Pour the filling into the crusts just before the top edge. There is just enough filling for the 4 mini tarts, so be sure to scrape every last drop out with a spatula!
Place them back in the freezer for 2 to 4 hours to set or overnight. Before serving the cheesecake, allow them to sit out at room temperature for 10 minutes. They can keep for a while in the freezer as well, and you can pop them out whenever you have unexpected guests or a lingering sweet tooth!
For an easy topping, you can thaw frozen mixed berries at room temperature while you wait for the cheesecakes to set. Alternatively, you can place fresh mixed berries in a bowl with a mixture of 2 parts lemon juice and 1 part raw agave nectar and let them sit for 30 minutes until they become soft and juicy. Pour mixed berries and the juice on top of cheesecakes right before serving!