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.