I have significantly reduced the glycemic index for these cheesecakes. If you want something sweeter, use our traditional Mini-Cheesecake recipe. You can adjust the amount of maple syrup and dates for somewhere in between these 2 recipes. My goal here was to have the flavor of cheesecake without consuming too much sugar.
For the Crust:
1/2 cup Medjool dates (pitted, soaked in water for about 10 minutes & drained)
2 cups almonds (soaked & sprouted)
1 tsp ginger, dried
2 tsp cinnamon
Put all ingredients in food processor or high-speed blender and blend well. Press into cupcakes papers, muffin pan or cupcake molds to your preferred crust thickness.
For the Filling:
3 cups cashews, soaked and sprouted
1/2 zucchini, chopped (optional)
1/2 cup fresh lemon juice
4-6 dates, pitted & soaked
3 Tbsp maple syrup (optional)
1 tsp organic vanilla bean paste
Put all ingredients in a food processor or a high-speed blender. Blended until creamy. Pour the cream cheese mixture on the crust and put in the freezer for 4 hours.