Mini No-Bake Bourbon Ball Cheesecakes

Author Johnna


For the Crust:

  • 2 cups chopped pecans
  • 15 large medjool dates , pitted

For the Filling:

  • 2 cups raw cashews , soaked overnight
  • 1/2 cup coconut oil , liquified
  • 1/2 cup maple syrup
  • 1/2 cup Bourbon , Rum or water (use 1/2 cup total liquid, adjust proportions water to liquor to your liking)
  • 1 T . vanilla bean paste , vanilla extract or one scraped vanilla bean
  • 3/4 cup raw cacao powder or cocoa powder

For Topping (optional):

  • Mini Chocolate Chips (I use Enjoy Life)
  • Pecan Halves


  1. You will need two cupcake tins. This makes 18 mini cheesecakes.

For the Crust:

  1. Place pecan pieces in food processor fitted with "S" blade. Process until pecans are a meal, a coarse flour.
  2. Add dates. Process until mixture comes together in bowl.
  3. Pat mixture into bottom of each of 18 cavities of cupcake tins.
  4. Refrigerate while you make the filling.

For the Filling:

  1. Drain cashews.
  2. Place all ingredients in bowl of food processor fitted with "S" blade. Process until very smooth and creamy.
  3. Pour on top of crusts.

For the Topping (optional):

  1. Sprinkle a few mini chocolate chips on top of each mini cheesecake, along with one pecan half.
  2. Freeze for 3 to 4 hours.
  3. Invert entire pan and give the back of the pan a good whack with a wooden spoon. Cheesecakes will pop out.
  4. These are best served slightly cold. Store in the refrigerator.