Ingredients (makes 1 dozen cheesecake cups):

• 3 1/2 Cups soaked raw cashews (soaked for at least 8 hours)
• 1 Cup non-dairy milk, + more as needed
• 1/4 Cup raw agave nectar
• 2 lemons, zested & juiced
• Pinch of salt
• 1 batch of my Sweet and Salty Pretzel Pie Crust, prepared & moved to a mixing bowl, set aside.

Directions:

1. Add paper liners to each muffin tin.   Add 1 Tablespoon of your crust ingredients to each muffin tin.  Use a glass to press down firmly and mold your crust.  Pop them in the fridge while you prepare the cheesecake filling.
2. In your blender, combine your soaked cashews, non-dairy milk, and agave and blend until smooth.  If your blender is having a little trouble blending the cashews, add 1 Tablespoon of non-dairy milk at a time until your mixture is smooth.
3. Move your cashew cream to a large mixing bowl.  Zest and juice your lemons, then stir to incorporate fully.  Add a pinch of salt. Grab a spoon and taste your cheesecake batter and adjust any seasonings as necessary.
4. Carefully pour the cheesecake batter into each of  your muffin tins.  Chill in your refrigerator for at least 8 hours (the longer your cheesecake cools the firmer the cashew creme will become).

5. Enjoy eating whole!