Non-Dairy Cheesecakes

------------------------FILLINGS--------------------------

LEMON-CASHEW Cheesecake (non-dairy)
(Makes 8-9 regular muffin or 32-36 mini muffin size cheesecakes)
Lemon Filling Ingredients:
1/2 c. honey or real maple
1 large lemon, juiced (scant 1/4 c)
3/4 c. coconut milk
1/2 small banana (scant 1/4 c)
2 T. coconut oil or butter, melted
1 1/2 c. raw cashews soaked in water for 4-6 hours, then drained
(or soak in hot water for 1 hour)

9 Regular/36 Mini Muffin GRAHAM CRACKER CRUSTS
Easy Crust Ingredients:
6 graham cracker sheets (almost 1 c. crushed)
3 T. butter, melted
1 T. water

Scratch Crust Ingredients:
1/2 c. wheat flour        2 T. applesauce
1/4 c. oat flour            1/2 T. butter, melted
3T. sugar                    1/2 T. honey
1/8 t. salt                     1/2 T. water
1/4 t. baking soda

Directions:
1. Prepare crust and press 1 t. crust mixture per mini muffin (4t. for regular muffins)
2. Pre-bake crust 325* for 8-10 min. (8 min for graham cracker crust, 10 min for scratch crust)
3. Blend filling ingredients until smooth
4. Pour into muffin tins (scant 2T. per mini muffin, 1/2 c. for regular muffins)
5. Freeze for 30 min.
6. Top with berries &/or jam (optional)


CHOCOLATE PEANUT-BUTTER CHEESECAKE (nondairy)
(Makes 6 regular muffin or 24 mini muffin-size cheesecakes )
Chocolate Filling Ingredients:
1/2 c. honey or real maple
1/2 c. butter, melted
1/2 c. cocoa
1 banana (1/2 c)
1 t. vanilla
3/4 c.+4 t. peanut butter

6 Regular/24 Mini Muffin GRAHAM CRACKER CRUSTS
Easy Crust Ingredients:
4 1/2 graham cracker sheets (2/3 c. crushed)
2 T. butter, melted
1 T. water

Scratch Crust Ingredients:
1/3 c. wheat flour          1T. +1 t. applesauce
2T +2t. oat flour            1t. butter, melted
2 T. sugar                      1t. honey
dash (1/12 t.) salt           1t. water
1/6 t. baking soda

Directions:
1. Prepare crust and press 1 t. crust mixture per mini muffin (4t. for regular muffins)
2. Pre-bake crust 325* for 8-10 min. (8 min for graham cracker crust, 10 min for scratch crust)
3. Blend filling ingredients until smooth
4. Freeze for 30 min.
(Or just refrigerate the filling and use as a spread on regular graham crackers)