Crust: 1 Cup Sliced Almonds | 8-10 Pitted Dates (Optional: You can buy non-pitted and remove pit at home to save a few dollars)
Filling: 1 1/2 Cups Raw Cashews, Soaked in Hot Water 1 hour | Juice from 1 1/2 Lemons (1/4 - 1/3 Cup, to taste | 1/4 + 1 TBSP Vegan Butter (Can Sub Coconut Oil ) | 1/2 Cup Almond or Coconut Milk | 1/2 Cup Agave Nectar
Peanut Butter Drizzle: Generous 1/3 Cup Peanut Butter | 1/4 Cup Milk | 1 TBSP Vegan Butter | 2 TSP Agave Nectar | Optional: Sliced Almonds for topping
I know I know, I used to give dates the side eye too; but, trust me - they will give your crust a surprisingly sweet base. If you elect for the non-pitted option, simply squeeze the date between your thumb and index finger - the pit will slide right out.
Pre-heat oven to 350 degrees. Add dates to a food processor or high speed blender, scrape down sides and re-blend midway if need be. Scoop into a bowl and set aside. Add in your sliced almonds and blend/process until fine. Add your dates back in and blend/process until the mixture is consistent and well combined.
Lightly grease a muffin pan. Line each opening with a slip of parchment paper (optional: to make popping the cakes out super easy). Scoop and press crust down evenly in each opening.
Bake Crust 10-15 minutes until slightly crisp (Optional). Set aside.
Add filling ingredients to a high speed blender. Blend until smooth. Taste and adjust to your liking. Pour evenly in muffin tin.
Tap pan on counter to remove bubbles. Cover tightly and place in freezer 3 1/2 - 4 hours.
For the drizzle:
Heat peanut butter in a non-stick skillet over medium heat. Once melted, mix in butter and agave. Slowly pour in milk little by little until desired drizzle consistency is reached.
Pop your cheesecakes out of the freezer, ladle drizzle over-top, and garnish with sliced almonds.