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Vegan Raspberry Cheesecakes

Indulge in these creamy and luscious vegan cheesecakes, bursting with flavor and topped with fresh raspberries. A delightful treat that is both satisfying and health-conscious.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 cup unsalted nuts 150g
  • 6 pieces soft medjool dates pitted
For the Filling
  • 1 cup raw, unsalted cashews 150g, soaked
  • ¾ cup coconut cream 160g
  • 2-3 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 1 large lemon juiced
  • 1 tsp pink pitaya powder
  • 1 cup raspberries 125g
  • 1 tbsp freeze dried raspberries optional

Method
 

Preparation
  1. Soak your cashews in boiling water for 20 minutes.
  2. In a food processor, blend the dates and nuts until a crumbly mixture forms, then press this mixture into a silicone muffin tray or cupcake cases.
  3. Refrigerate the base while preparing the filling.
Filling
  1. Drain the soaked cashews and add them to a high-powered blender along with the coconut cream, maple syrup, melted coconut oil, lemon juice, and pink pitaya powder.
  2. Blend until smooth and creamy.
  3. Pour the mixture over the bases in the muffin tray and arrange fresh raspberries on top, finishing with a sprinkle of freeze-dried berries if desired.
  4. Freeze for a couple of hours to set.

Notes

Serve these cheesecakes chilled straight from the freezer. They should be kept in an airtight container in the freezer for up to a month.