I’m currently working on 1 cup of cashews being 340g but I think I might be wrong. My son and I made these today for my daughter’s 18th birthday. I have a new found respect for food bloggersyouve done the hard yards and taken the guess work out of t your recipes and give handy tips. I wish I could stop drooling, but I can’t. It adds that creamy texture I adore! Do you think you can sub the oil for applesauce or just leave it out? Hope this helps! Coconut milk silky smooth texture (without affecting the flavor) Raw sunflower seeds work well to replace raw cashews in recipes like this one. Seriously amazing. I omitted the dates for Oreos in the crust! These look AMAZING!! I will look harder for raw cashews next time since my husband and I prefer the original flavor. I can’t wait to make this again the consistency and texture were amazing. I’m committed to not using any sweeteners — what’s a good/okay substitute for “maple syrup or agave nectar (or honey if not vegan)”? I’m currently drooling, How much stevia did you use as an alternative in this recipe? This creates little tabs that make removing the cheesecakes easier to pop out once set. Taste and adjust flavor/sweetness as needed, adding more maple for sweetness or lemon for tang. I made this last night, in a pan instead of individual ramekins, and it was amazing! Oh, these cheesecakes are gorgeous, Dana! I did add 2 heaping Tbs of unsweetened cocoa powder to the batter because it wasn’t chocolatey emough for me. Hi Dana – I need your help! Hey. They’re: Creamy It was easy to put together and I was in a hurry so popped it in the freezer for about an hour and a half to set. Havent tastend them yet but I think you should just drop the lemon. I also wish it was a little more cheesy tasting. So excited about this recipe. I made these for a family dinner and my dad continues to remind me how amazing they were. We’re so glad you enjoy this recipe, Ann! Not a huge fan of the date crust but it is a healthier version! Let me know how it goes! I’m not dairy or gluten free but I will definitely be pinning and making these soon. I made your wonderful chocolate cheesecake this afternoon. I love that they’re no-bake… & the chocolate!! The recipe makes how many of them!? This is going to make some money!!!!!! I did add some vanilla and chocolate extract to the filling. Just finished making these and they look good! But I include other ideas below, including a recipe for a quick peanut butter sauce! They should pop right out. Can’t wait to try this variation! Olive oil works fine because it does help the filling firm up, but doesn’t add a coconut flavor! I never really liked conventional cheesecake, but this is a new favourite! Let us know if you give it a try! I did switch out a few things like pecans for the crust because I had an abundance. I could see folks adding more to get even more tartness and also just to avoid lemon flavor. I made this recipe yesterday. You may need to play around with the amount of liquid if you use it. I don’t think so unfortunately. Any suggestions on what quantity I should use for these substitutions? Every photograph makes me want to eat them more. Thank you so much for sharing! Thanks so much for the lovely review! So overall it looked very beautiful :) My only mistake was that I made the filling in a food processer instead of a blender so the top came out a bit grainy. I was so nervous that they wouldn’t like it, but they were begging for more! Nope! Oh my word! Additionally, you’ll want to use the whole can of full fat coconut milk! Will this work without the chocolate and just the cacao powder (using extra) seeing there is already oil and suger in the ingredients, and just add cacao butter? I did switch out a few things like pecans for the crust because I had an abundance. Leave it out next time. Thanks for this recipe, I will obviously make it again ! The texture is incredible and the whole thing tastes sooo good.