Preheat oven to 325F

Make the Crust

1. Combine all the ingredients in a blender or food processor and blend until sticky and clumpy. Transfer to bowl and set aside. No need to clean out the blender yet, any leftover crust crumbs can blend in with the filling.
2. Divide crust into 12 clumps and place evenly into silicone muffin liner pan on baking sheet (or individual baking liner cups).
3. Press firmly into the cups. I like to use the base of a drinking glass to evenly press them and have a flat smooth crust surface.

Make the Filling

1. Combine all the ingredients in a blender or food processor and blend until smooth and creamy.
2. Pour into each cup, filling to the top. Smooth tops with back of spoon.
3. Add water to the bottom sheet pan under the baking liners. This helps prevent cracking and keeps the cake moist while baking.
4. Place in oven and bake at 300F for 28 – 30 minutes. Tops should be lightly browned and should be firm yet springy to the touch in the center. Turn off the oven and let sit in oven for about 5 mins.
5. Remove from oven and let cheesecakes completely cool in the liner. Once cooled cover and refrigerate for about 6-8 hours or overnight.

Make the Topping – Next Day

• Add dates, lemon juice and 1 cup of the cherries to blender and mix about 1 minute until cherries and dates are small chucks.
• Transfer to small sauce pan and cook on medium heat, stirring occasionally until the liquid starts to boil.
• Add in remaining cherries to sauce and cook for about a minute then start slowly mixing in the starch.
• Continue cooking, constantly stirring for about 3 mins until you have a nice jam consistency. Remove pan from heat and set aside to cool slightly.

Final Assembly – Serving Day! 

Once the cherry topping has cooled but still warm it’s time for final assembly!

Get the cheesecakes from the fridge and transfer to your serving platter. Secret tip: I put them on a plate and then put that plate on an upside down bowl to make it look like a cake stand ;-)

Take about a tbsp of the cherry topping and spread it onto each mini cheesecake. The topping is still warm so it may drip over the sides which makes them look extra delicious!

Optional – top with a fresh organic cherry as pictured.

Keep refrigerated until ready to serve. I typically put them on a charger plate and cover with a large bowl for an easy plastic-free covered option.

Serve and enjoy! Keeps refrigerated for about a week, but they rarely last that long.