6 servings


  • 3 cups of cashew nuts
  • 1 and 1/4 a cup of oats
  • 1/4 cup of dates
  • 1 cup of syrup (I use coconut syrup)
  • 3 tablespoons of lime or lemon juice
  • Pure Vanilla extract



  • Blend oats and dates together in a food processor or a blender until it stick together like a dough.
  • Press the crust mixture in a muffin tray. (Put a parchment paper under so it’s easier for to take them out)


  • Soak the cashew nuts in warm water for 2 hours. (It may takes longer depend on how big your nuts are)
  • Remove the water and pour the soaked cashew nuts in the blender or food processor.
  • Add lime or lemon juice, syrup, a few drops of pure vanilla extract and about 4 tablespoons of water.
  • Blend the mixture until very smooth.
  • Pour the cheesecake mixture on the crusts.
  • Place in a freezer for 3-4 hours.
  • Topped with some jam or fruits for decoration.