INGREDIENTS & EQUIPMENT
1 cup tahini
12 tbsp non-dairy yogurt
8 tbsp coconut sugar
4 tbsp lemon juice
2 tsp vanilla extract
1 tbsp date syrup
High speed blender
Measuring cups + spoons
12-count muffin tin
BLEND the filling ingredients into a smooth mixture.
SCOOP crust into bottom of each muffin tin about 1/4 way and flatten out.
POUR filling mixture over the crust and smooth out the tops.
FREEZE for 5 hours or overnight for the cake to set.
SERVE with date syrup!
LEFTOVERS: Store any leftovers in an airtight container for up to 5 days in the fridge.
FREEZER: You can freeze them for up to 3 month in a freezer-safe container.
OVER-ACHIEVER: You can easily double, triple, or quadruple each ingredient to make more than 12 mini cheesecakes.
SWAPS: If you don't like tahini, swap it out for nut butter. | Date syrup is optional. | Use graham crackers for the crust.