These beautiful mini raspberry ‘cheesecakes’ are dairy & gluten free and are a great make-ahead dessert. They don’t actually have any cheese in them (even vegan cheese) and are a great option if you can’t have (or don’t like) cheese.
The base has just two ingredients – dates and nuts. The creamy filling is made from cashews which, when they are soaked and blended, become lovely and creamy.
The rest of the ingredients and all natural. The beautiful colour comes from the pink pitaya (dragonfruit powder) but you can leave this out if you don’t have it.
Nutritional Highlights:
✅ Naturally sweetened: made with dates so no need for refined sugars.
✅ Antioxidant-packed: raspberries and pink pitaya powder are rich in vitamin C and protective phytonutrients.
✅ Plant-based protein: the nuts add plant protein (8g per small cheesecake).
✅ No artificial additives: made entirely from whole-food ingredients for a naturally creamy, nutrient-dense dessert.
Give them a try and let me know what you think in the comments.
Recipe Tips
- You can use any combination of nuts for the base. I used a mixture of cashews and almonds.
- My ingredients are all organic and I find the organic coconut milks/creams a much better quality, with less fillers and additives. You also get much more cream in my experience. You only need to use the thick, creamy part for this recipe.
- Keep the remainder of your coconut milk. You can use it in porridges or in smoothies. You can also freeze it and use in curries etc.
- I used raspberries but you can use any type of fruit you like – blueberries are a great option too.
- They will last for 3 months in a sealed tub in the freezer.
- You can eat them straight out of the freezer too – great when it’s hot outside!
If you liked this Mini Raspberry Cheesecake recipe, why not try:
Chocolate & Coconut Cream Cups
Vegan Raspberry Cheesecakes
Equipment
- Magimix food processor *affiliate link
Ingredients
Ingredients for the base:
- 1 cup unsalted nuts (150g)
- 6 soft medjool dates pitted
Ingredients for the filling:
- 1 cup raw, unsalted cashews (150g)
- ¾ cup coconut cream (160g)
- 2-3 tbsp maple syrup
- 2 tbsp coconut oil melted
- Juice of a large lemon
- 1 tsp pink pitaya powder
Toppings
- 1 cup raspberries (125g)
- 1 tbsp Freeze dried raspberries optional
Instructions
- To start, soak your cashews (for the filling) in boiling water and set aside for 20 mins, whilst you make the base.
- For the base, add the dates and nuts to a food processor and blend together. Press down equal amounts into a silicone muffin tray (or cupcake cases). Refrigerate whilst you make the filling. If your dates are a bit hard, try adding a tbsp of water as you blend.
- For the filling, drain the cashews and add to a high powered blender. Blend with the other filling ingredients for about 1 minute. Top the bases with the mixture and add some raspberries (and a sprinkling of freeze dried berries). Put in the freezer for a couple of hours to set.
Notes
- The nutritional content is based on the combination of nuts I specifically used. This may vary slightly depending which combination you use.
- You can eat them frozen but if you prefer a softer texture, take out the freezer at least 30 mins before needed. If you want them softer take out for at least an hour.
If I haven’t got coconut oil what could I substitute it with please? Thank you
There isn’t really a substitution that I have tested. You can try more coconut cream but I can’t tell you for definite if they will set or not as I haven’t tested it.