- 1½ cups cashews (about 7 ounces)
- 6 ounces Medjool dates, pitted and halved (10 to 11 dates.)
- 1 cup lemon juice
- 1 cup water
- ¼ cup dry/uncooked millet
- 2¾ teaspoons vanilla extract
- 1 cup fresh raspberries (optional)
- Berry Sauce:
- 4 ounces fresh raspberries (about 1 cup; plus, a handful extra for garnish)
- ¼ cup water
- 1 ounce Medjool dates, pitted and halved (about 2 dates)
- Place the cashews, dates, lemon juice, water, millet, and vanilla into a blender jar. Blend for 10 to 20 seconds, then let sit for at least 15 minutes. Preheat the oven to 325°F.
- Blend the mixture again, until completely smooth (adding a tablespoon of water at a time as needed). Spoon into a muffin tin lined with parchment paper liners (or a silicone muffin pan, or other nonstick mold, like my 2.25-inch heart mold shown below), filling halfway. Push 1 to 2 raspberries into this batter (these make a great little surprise in the center). Finish filling with batter to the top. (If you have extra batter, fill a muffin liner with it and bake alongside the others.)
- Tap the pan on the counter top many times to release any bubbles in the batter.
- Bake for 30 minutes on a sheet pan (if using silicone), on the center oven rack. Remove from the oven and place on a cooling rack for 60 minutes. When completely cool, cover and place into the refrigerator.
- To make the raspberry sauce, blend the raspberries with the pitted dates in a blender until smooth. Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving.
- When ready to serve, remove the pan from the refrigerator and remove the individual cheesecakes while cold. Serve immediately or after sitting for 5 to 10 minutes, as these taste better on the cool side and are firmer.
Traditional cheesecake size: See instructions for this below with photos.
Pan option for small cheesecakes: If you don’t have or want to use a silicone baking pan, feel free to use a muffin pan with paper liners. You can use other types of molded pans as well; the number of final cheesecakes will vary depending on the well size and how much you fill the wells.
Crust: I did not add little crusts with my mini cheesecakes, but I did with my large cheesecake (see photos below). You can use a crust or not with either size. Here is the crust recipe I love to use with all my pies and cheesecakes.
The sauce: I have used raspberries here, but they can be swapped out with blueberries or strawberries just as easy.
Millet: I use ground millet in this recipe because the color helps achieve the most accurate cheesecake color, and it's a great ingredient to firm up this cheesecake, instead of using coconut milk or oil, cornstarch, or agar agar (a seaweed-based thickener). Oats act a bit like millet when blended into desserts, to firm them, but millet results in an even firmer cheesecake. If you don't have millet, however, I think oat flour would work too (although I have not tried this with this recipe, but I do use it in my pumpkin pie recipe to firm it up).
Instead of cashews: I have not tried this recipe with any other fat base (besides cashews), so I can't guarantee how it would turn out. But I image there is probably a way to successfully use macadamia nuts or tofu.
- Serving Size: 1 mini heart (143 g)
- Calories: 248
- Sugar: 20g
- Sodium: 6mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0g