Place cupcake liners OR strips of parchment paper into each spot of a 12-serving muffin pan
To make the crust:
In a food processor, blend the cookies and melted coconut oil until the texture resembles a crust.
Scoop enough crust mixture to cover the bottom of each muffin pan spot and press down gently.
Bake at 350 degrees for 5-6 minutes, just enough to have the crust stick nicely together.
To make the filling
In a blender, add the cashews, hazelnuts, almondmilk, agave nectar, lemon juice, and vanilla extract. Pulse until well blended into a creamy texture.
Pour enough into each muffin spot over the cookie crumb to almost reach the top.
Freeze for about 4-5 hours.
Remove when ready to eat and top with chopped pecans or the topping of your choice.
Notes
Makes about 12 mini frozen vegan cheesecakesTo fast-soak cashews and hazelnuts: place nuts in a large bowl and pour boiling water to cover. Soak for about 1 hour, then drain the water.Storage: Whatever you don't eat immediately, you can keep in the freezer for about 2 weeks in an airtight container.Want to make an even creamier filling? Sub half of the almondmilk for coconut cream.