Blend dates in a food processor until it forms a ball. Remove & set aside.
Next add nuts & process into a meal. Add dates back in & blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. Too dry, add a few more dates. Too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper & lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Put in freezer to firm up.
Add all filling ingredients to a blender & mix until very smooth.
Taste and adjust seasonings as needed. If using nut butter, add to the blender and mix until thoroughly combined.
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.
Optional: You can set them out for 10 minutes before serving to soften, but they taste great frozen too.
Optional: flavouring with berries, wait and swirl on top of plain cheesecakes.
Optional: dust with grated dark chocolate.
Credit for the original recipe to www.minimalistbaker.com