Mini No Bake Raspberry Cheesecakes

back with some fruitier mini varieties

Makes 12 mini cheesecakes
takes approx. 3 hours

For the Base
150g dates (soaked in boiling water for 15 minutes)
100g pecan or walnuts
75g of desiccated coconut
1 tablespoons of melted coconut oil
the zest of 1 lemon
1/2 teaspoon of salt

For the cheesecake layer
200g of raw cashews (Soak with boiling water for 1 hr or cold water for 6-10 hours (overnight))
45ml of coconut oil
3/4 can of coconut milk
the juice of 1 lemon
65ml maple syrup
1 teaspoon of vanilla extract

For the Raspberry Cheesecake Layer
1/2 of the Cheesecake Layer
85g of fresh raspberries

For Decorations
fresh raspberries
freeze dried raspberries (normally found down baking aisle of supermarket)

To make the base
1. Grease a muffin tin.
2. In a food processor, blitz your dates until a paste is formed. You might need to scrape down the sides a couple of times.
3. Add your pecans/walnuts, desiccated coconut, coconut oil, lemon zest and salt and blitz again. If you have a little food processor like mine, a little patience is required for it all to come together. Keep scraping!
4. Empty your mixture into your muffin tin holes and flatten. I used the bottom of a little bowl to flatten.
5. Place in freezer whilst you prepare the next layer.

To make the Cheesecake Layer
1. In a food processor add your drained cashews and coconut milk and blitz until combined. Approx. 10 seconds.
2. Next add your coconut oil, lemon juice, maple syrup and vanilla extract and blitz until combined.
3. Empty 1/2 of the mixture into your cake tin, on top of the base, and place back in freezer until set completely. This will depend on how cold your freezer settings are but I think mine took about 1 hour.

To make the Raspberry Cheesecake Layer
1. Add your fresh raspberries to the remaining mixture (1/2) and blitz again until combined.
2. Empty on top of your set cheesecake layer and place back into freezer to set. This should only take about 30 minutes.

To finish
1. Drizzle with your freeze dried and fresh raspberries as you desire.

Store in freezer. Allow 15 minutes after taking out of freezer to eat.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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