These mini cheesecakes are sweet, a little tart, full of delicious fat from walnuts and coconut, and deliver all the joy of raw cheesecake with a little more portability.

It is suggested making the bottom layer a day in advance, and then simply blending up the top layer on the day you want to serve these. You’ll need to let them set in the fridge for a few hours, but thanks to the magic of coconut oil, they won’t need too long. When they emerge, they’ll be sweet, firm, and ready to eat.

  • To make the bottom layer, place the walnuts, sultanas and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they're crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand
  • Divide the mixture between 12 muffin tray and press to form the bottom layer of the cheesecakes. Set aside while you make the top layer, or chill overnight. 
  • To make the top layer, blend the cashews, blueberries, coconut oil, remaining 1/8 teaspoon sea salt and syrup in high speed blender or food processor till they're as smooth as possible. 
  • Pour the top layer over the bottom payer in the muffin tins. Use spatula or inverted knife to smooth the top layer over very evenly. 
  • Transfer the muffin tray to your fridge and chill for at least three hours. 

Original recipe used pitted dates and blackberries. It was also done in a 11" by 7.5 " baking tin and then cut into 15-20 bars (depending on how big you like them).