Food & recipes

Mini Raw Vanilla Cheesecakes

By Emily McMullin

A dinner party must-have

These gorgeous mini cheesecakes from COYO look almost too good to eat.

Makes 12

You’ll need:

For the base

For the topping

For the fruit

Method

Blend the dates in a processor until they turn into a sticky mixture, then add the almonds and blitz until they are finely chopped and all of the ingredients are combined.
Grease a 12 hole muffin tin and line with greaseproof paper, ensuring that there is 2cm sticking out to help you remove the cheesecakes once they have set.
Divide the mixture evenly between the holes and, using the base of a small glass with greaseproof paper underneath, press down firmly until well compacted. Put them in the freezer while you make the topping.
Put the soaked cashews, lemon juice, melted coconut oil and yoghurt into the blender and blitz until smooth and creamy.
Take the cheesecake bases out of the freezer and spoon the mixture on top, then gently bang the tin on the work surface a few times to level them out. Cover with cling film and refrigerate for an hour or so until set.
Slice the plums into wedges and gently poach in the syrup and spices over a low heat for 5 – 8 minutes. Turn the heat off and leave the fruit to soak in the spiced syrup as it cools.
When ready to serve, gently loosen the edges of the cheesecakes with a knife and pull on the greaseproof paper to get them out of the tin.
Serve with two slices of plum on top and a good drizzle of spicy syrup.