Raw cashews soaked in water give these cheesecake bites a creamy texture, and the date-nut crust is naturally sweetened with pitted dates.
This recipe is courtesy of Nuts.com.
Place the crust ingredients in a blender and pulse until the mixture comes together; this should take about 1 minute. Press this mixture evenly onto the bottom of the prepared loaf baking pan, and place it in the freezer while you prepare the cheesecake topping.
Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.
Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.
Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.