I really could go on and on about how incredibly amazing these mini cherry “cheesecakes” are but just do yourself a favor and go make them!

Crust ingredients:

1 C. Almond flour

1/4 C. Coconut oil

1 T. Raw honey

Combine all ingredients together in a bowl until it turns into a dough consistency. Press firmly into the bottom of a cupcake tray or mold of your choice. Place in freezer for about 20 minutes. Meanwhile, prepare filling.

“Cheesecake” filling:

1 C. Soaked cashews

1/2 can coconut milk

1/4 C. Raw honey

3 Lemons, juiced

Blend all ingredients together in a blender. Now that the crust has hardened, remove it from the freezer and pour the filling into the molds. Top with chopped cherries and freeze again for at least 2 hours! Enjoy! *Note- Use cupcake liners if you choose to use a cupcake pan. I used a silicone tray so they easily popped right out!