Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
* If you don’t have cocoa butter, either add 1/4 cup more soaked cashews or sub 1/2 cup softened vegan cream cheese for similar results (amounts as original recipe is written // adjust if altering batch size).
* My ramekins are medium-sized - about 3 inches wide at the base - and this recipe made enough for 4 (as original recipe is written). You can also use a standard size springform pan, or use a muffin tin!
* Nutrition information is a rough estimate for 1 of 16 servings (4 slices per small cheesecake) without additional toppings.
* Adapted from my 7 Ingredient Vegan Cheesecakes.
*These cheesecakes keep in the fridge loosely covered for up to a few days. Freeze in a freezer-safe container for up to 2 weeks - to serve let thaw at room temperature. Best when fresh!