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Vegan Raspberry Cheesecakes

These cozy vegan raspberry cheesecakes encapsulate delightful nostalgia with creamy goodness and a berry twist, perfect for gatherings or a sweet treat at home.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup unsalted nuts (150g)
  • 6 pieces soft medjool dates (pitted)
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 1 large lemon
  • 1 tsp pink pitaya powder
  • 1 cup raspberries (125g)
  • 1 tbsp freeze dried raspberries (optional)

Method
 

Preparation
  1. Soak the cashews (for the filling) in boiling water and set aside for 20 minutes.
  2. In a food processor, combine the dates and nuts, blending until a crumbly mixture forms.
  3. Press equal amounts of the mixture into a silicone muffin tray or cupcake cases.
  4. Refrigerate the crust while making the filling.
Filling
  1. Drain the soaked cashews and place them in a high-powered blender.
  2. Add coconut cream, maple syrup, melted coconut oil, lemon juice, and pink pitaya powder, blending until smooth and creamy.
  3. Top the crusts with the filling mixture and arrange fresh raspberries on top, finishing with a sprinkle of freeze-dried raspberries.
  4. Freeze for a couple of hours to set.
Serving
  1. Serve the cheesecakes chilled, straight from the freezer.
  2. Optionally adorn with whipped coconut cream or a raspberry compote.

Notes

For extra flavor, add a splash of vanilla extract. For a chocolate twist, drizzle melted dark chocolate before serving. You can also substitute raspberries for other fruits like mango or strawberry.