Raspberry Cheesecake Cupcakes

• 1 cup pecans
• 5 dates, pitted
• 1 tablespoon grapeseed oil
• 1/4 teaspoon sea salt
• 8 ounces goat cheese
• 3 large eggs
• 1/3 cup agave nectar
• 1 tablespoon vanilla extract
• 1/4 cup raspberry fruit spread

1. Preheat the oven to 350F.
2. Line 12 muffin cups with paper liners.
3. To make the crust, combine the pecans and dates in a food processor and pulse until coarsely ground.
4. Pulse in the grapeseed oil and salt.
5. Spoon 1 tablespoon of the crust mixture into each prepared muffin cup.
6. Using your fingers, press down to flatten the crust.
7. Rinse out and dry the food processor.
8. To make the topping, combine the goat cheese, eggs, agave nectar, and vanilla extract in the food processor and process for 60 seconds, or until smooth.
9. Scoop 3 tablespoons of topping into each prepared muffin cup, then top each with 1 teaspoon of fruit spread.
10. Bake for 24 to 28 minutes, until the edges of the mini cheesecakes are lightly golden.
11. Let the cupcakes cool in the pan for 1 hour, then serve.

pecans, dates, grapeseed oil, salt, goat cheese, eggs, nectar, vanilla, raspberry fruit spread

Taken from www.epicurious.com/recipes/food/views/raspberry-cheesecake-cupcakes-379032 (may not work)