Wednesday, August 26, 2015

No-Bake Cookie Butter Cashew Cheesecakes

Photo and Recipe By: The Friendly Fig

No-Bake Cookie Butter Cashew Cheesecakes

The Recipe

  • 1 cup pitted dates, soaked for 10 minutes
  • 1/2 cup raw almonds
  • 1/2 cup walnuts
  • 4 Cookie Butter Balls [optional]
  • 1 1/2 cup cashews (soaked for 3-5 hours)
  • Juice from 1 whole lemon
  • 1/3 cup melted coconut oil
  • 1/4 cup Speculoos Spread
  • 1/3 cup agave


  • Line cupcake tin with paper cupcake liners
  • In a food processor, add dates, almonds, walnut, and cookie butter balls
  • Once mixed well, separate batter into 12 balls and press into the bottoms of your liners – freeze for 15 minutes
  • While crust is freezing, add cashews, lemon juice, coconut oil, cookie butter, and agave to food processor – mix until well combined and smooth
  • Take pan out of freezer, add to each cup
  • Extra cookie butter on hand? Melt in the microwave and swirl onto the tops
  • Stick in freezer and allow to set for at least an hour
  • Serve chilled, and store in freezer!

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