Super creamy, slightly tangy, nutty, cold, and sweet.
These mini cheesecakes are the perfect afternoon snack when you want a quick sweet tooth craving but are trying to be healthy and stay away from all your chocolate tucked in your pantry.
Snack size cheesecakes... Uh, yes please!
BLEND the filling ingredients into a smooth mixture.
SCOOP crust into bottom of each muffin tin about 1/4 way.
POUR filling mixture into the pan over the crust and smooth out the tops.
FREEZE for 5 hours or overnight for the cake to set.
SERVE with date syrup!
STORAGE: 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.
MAKE AHEAD: You can easily double, triple, or quadruple each ingredient to make more than 12 mini cheesecakes.
SUBSTITUTIONS: If you don't like tahini, swap it out for nut butter. | Date syrup is optional. | Use graham crackers for the crust.
If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring.