Mini Raw Champage Grape Citrus Cheesecakes

I was a wierd child...I did not like grapes.  In a fruit salad, or as a snack, I always picked them out of things.  This went on until about 2 years ago when I discovered champagne grapes.  I guess I just decided to buy them because they were quite beautiful, little purple grapes that looked like they could be part of a centerpiece or something. 

I was a bit skeptical about how tasty they would be, but when I bit into them, they were amazing!  Some of the most flavorful grapes I had ever eaten!  I decided grapes weren't so bad afterall.  I ended up making those grapes into a balsamic laced champagne grape crisp, and it was wonderful!

Since the grapes are only available here part of the year, I enjoy them while I can!  Last weekend, I came across some and had to buy them.  While I admit I just snacked on most of them, some made their way into dessert as well.  In the form of a raw cheesecake!

Since the grapes were so sweet, I decided to pair them with a little citrus to balance out the flavor.  I decided to make a beautiful swirled filling since those types of cheesecake are my favorite!  For the crust I decided on walnuts, because I love them with grapes. 

The cheesecake was amazing...sweet and a little tart from the citrus, silky and rich.  As I devoured my creation, I couldn't help but be thankful I got over my hatred of grapes...maybe there are other things I disliked as a kid that I should try again.

Mini Raw Champagne Grape Citrus Cheesecakes
Makes four 4 inch cheesecakes

Crust:
3/4 cup walnuts
1/8 teaspoon sea salt
4 soft medjool dates, pitted and chopped

Filling:

2 3/4 cups raw cashews (preferably soaked overnight)

1/4 cup coconut water (or filtered water)

1 Tbsp organic orange zest

1 Tbsp organic lemon zest

1/4 cup orange juice

1 Tbsp lemon juice

1/3 cup plus 3 Tbsp agave nectar

1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

1 cup champagne grapes

Cream:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water

3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons agave syrup
1 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/4 cup coconut oil (warmed to liquid)

Champagne grapes for topping

Lightly coat four 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process walnuts and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms of the prepared pans, and set aside.

To make the filling, drain the cashews and combine them with coconut water, citrus juice, and zest, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, and divide evenly between 2 bowls. Place half back into the food processor and 1 cup champagne grapes. Puree until smooth and scrape back in the bowl.

To assemble the cheesecake, drop the two fillings over the crusts in 1 tsp amounts in a checkerboard fashion, until it is all used up. Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge.
To make cream, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency. Place in a pastry bag and pipe decoratively around the bottom of the cheesecakes. Top with some champagne grapes. Store leftover cake in the fridge.