These raw vegan raspberry cheesecakes are made with wholesome raw ingredients and made into perfectly sized individual portions! Store them in your freezer and enjoy one whenever you like!
Since Valentine’s day is less than ten days away I figured it’s time to post up a valentine’s day appropriate recipe.
I did, however, want to make a dessert that can be enjoyed all year round for any holidays, or just on its own!
One thing I love about these raw vegan raspberry cheesecakes is that they can be made into individual portions, or you can make them as a whole cake. I personally love them as individual cupcakes because they’re perfectly portioned!
You don’t have to be celebrating Valentine’s day to enjoy these raw vegan raspberry cheesecakes. You can enjoy them on your own, or with friends and family. (Which is what I did!)
These raw vegan raspberry cheesecakes are:
- raw & vegan (I know, “duh”…but I had to put it)
- refined-sugar free
- filled with healthy fats
- made with fresh fruit
The base is made out of only two ingredients, Medjool dates and almonds. The filling is made out of a cashew base, which gives the cheesecake a creamy texture.
You can soak the cashews overnight, or if you’re in a bit of a hurry you can soak them in boiling water for an hour or two. (Though if you soak them overnight your cheesecakes will be creamier!)
I’d also recommend making these raw vegan raspberry cheesecakes in a high-speed blender or powerful food process for the creamiest results.
You can substitute the maple syrup in this recipe for agave, brown rice syrup or honey if you prefer. You can also substitute the coconut milk for any other plant-based milk. (But the coconut milk is the creamiest!)
Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free
- 2 cups raw cashews (soaked overnight, rinsed, and drained)
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup raspberries
Raw icing (optional)
- 1 1/2 cup cashews (soaked overnight)
- 3 tbsp maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup almond milk
- 1 tsp vanilla extract
- In a food processor blend the almonds and Medjool dates together until it forms a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates.
- Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
- Blend the raw cashews, coconut milk, maple syrup, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Pour half the mixture into the cupcake molds, leaving the rest to make the raspberry layer.
- Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
- Let freeze for 4 hours then remove from freezer and serve
- To make the raw icing, blend all the icing ingredients together in a blender until smooth. Scoop into a bowl and place in the fridge to firm up for 2 hours. Put in a piping bag if desired and pipe onto the cheesecakes
- Serve these frozen or let them thaw for 10 minutes for a creamy texture.
- Store these cheesecakes in the freezer.
- To make an “ombre” color effect, add 1/4 of the raspberries for a pink layer, and then the rest of the raspberries for a darker pink layer.
If you love this recipe make sure to also check out these vegan dragonfruit cheesecake bars!
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