Ingredients:

• 1 container of cream cheese from @kitehillfoods

  (1 container makes 12 mini cheesecakes) 

• 3 cups of pretzels 

• 1 1/2 cup dates (simmered in boiling water for 10 minutes) 

• 1 tsp. Vanilla extract

• 4 tsp. Agave or maple 

• 3 tbs. lemon juice 

• Kiwi slices for garnish

• A silicon mold 

Process:
To make the bottom cookie part add the pretzels and dates to the food processor and process until a sticky mixture is formed. You should still be able to see some dates and pretzel pieces. Press the mixture to the bottom of each mold. Let it sit. For the cheesecake filling mix the cream cheese, vanilla, agave, lemon in the blender. Blend until combined. Add 1 tbs of cheesecake on each mold and top it off with a kiwi slice. Let it sit in the freezer overnight. Once ready to eat, garnish with lemon zest.