Sort ingredients
jeccad
QR Code
Listen
Pdf
Remove the pits from the dates, place them in a bowl, and cover with boiling water. Let soak for at least 30 minutes (or overnight for extra smooth caramel).
Drain the soaked dates and add them to a blender or food processor with milk and a big pinch of salt. Blend until smooth. Divide the date caramel into two bowls.
To one bowl of date caramel, add cocoa powder and nut/seed butter. Mix until well combined. The mixture should be firm and moldable. If too sticky, chill it in the fridge for a few minutes.
Divide the crust mixture into six equal portions. Press each portion into the bottom and up the sides of a muffin tray (preferably silicone for easier removal) to form the mini cheesecake bases.
Add cream cheese to the other bowl of date caramel. Mix until smooth and creamy.
Spoon the cheesecake filling evenly into the prepared crusts, filling each to the top.
Melt the dark chocolate in a heat-proof bowl using a double boiler or microwave (in 30-second intervals, stirring in between to avoid burning).
Pour the melted chocolate over each cheesecake, spreading it to the edges.
Place the cheesecakes in the fridge for at least 1 hour (or in the freezer for quicker setting).
Once set, remove the cheesecakes from the tray and enjoy your healthy, no-bake treat!