Vegan Raspberry Cheesecakes
These mini raspberry cheesecakes may be dairy-free, but they’re every bit as creamy and indulgent as the classic version. Instead of using processed vegan cream cheese, they’re made with a smooth blend of cashews, coconut cream and raspberries for a naturally rich texture. Made entirely from whole food ingredients, they’re a healthier option that also happens to be gluten-free.
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.
Nutrition
Calories: 392kcalCarbohydrates: 35.3gProtein: 7.6gFat: 25.7gFiber: 3.3g
Tried this recipe?Let us know how it was!