Pulse toasted pecans in a food processor until coarsely ground. Add remaining ingredients and pulse until sticky crumbs form.
Place 6 silicone cupcake molds on a small tray. Press 1 heaping Tbs of crust firmly into the bottom of each mold. Freeze while you prepare the filling.
To make the cheesecake filling:
(Soak cashews in a bowl of boiling water for 2 hours or overnight in room-temp water). Drain, rinse and shake cashews dry.
Blend cashews in food processor until completely ground. Scrape down the sides.
Add remaining ingredients (except coconut oil). Blend again. Stream in the coconut oil last.
Taste and adjust for sweetness and spice.
Fill each silicone mold with cheesecake using an ice cream scoop.
Wrap molds tightly in foil and freeze until solid (about 3-4 hours)
Remove cheesecakes from molds, & transfer to fridge.
Garnish with coconut whipped cream (see notes). Enjoy!
Notes
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). This is a small batch recipe (6 cupcake-size cheesecakes) You can easily double this recipe to make 12 servings.
What I used:
Silicone Baking Molds from Ikea(You could also use parchment cupcake wrappers) or a silicone muffin pan from Amazon.Use 1 can of Thai Kitchen canned coconut milk (refrigerated a min. of 5 hrs.) Scoop out the solid white cream into a mixing bowl. Sweeten with a few drops of stevia and 2 teaspoon vanilla. Whip for about 30 seconds until light and fluffy.Sweetener Swap:If you're not counting carbs, you may replace the 2 Tbs coconut milk in the filling with 2 Tbs maple syrup, to taste. For the crust, you can add 2 medjool dates for sweetness, but it's good without.