1. Add ingredients for the crust into a food processor and process until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add a few more hazelnuts or almonds.

2. Grease a standard mini muffin tin.

3. Scoop in heaping 1 Tbsp. amounts of crust and press with fingers, making sure to really pack it in there. Set in freezer to firm up.

4. To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.

5. Add all filling ingredients to a high-speed blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. (Pro tip – Put a can of coconut milk right into the fridge as soon as you get home from the grocery store. This will guarantee you have the ‘cream’ on hand for just such an occasion as making raw cheesecake bites!)

6. Blend all filling ingredients for roughly 1 minute or until silky smooth. Taste and adjust seasonings as needed.

7. Pour filling into a separate medium size bowl. Add in your sprinkles leaving a handful to the side for sprinkling on top just before freezing.

9. Evenly disperse the last sprinkles onto the tops of each cheesecake to create a pretty little topping. Cover with plastic wrap and freeze until hard – about 4-6 hours.

10. Once set, remove by running a butter knife along the sides of the crust. They should pop right out. Let sit for a few minutes so you don’t break your teeth on them. Keep in the freezer for up to 1-2 weeks.

This recipe was reprinted with permission from jewhungrytheblog.com