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raw vegan raspberry cheesecakes

Raw vegan raspberry cheesecakes

  • Author: Jess
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Description

Raw vegan raspberry cheesecakes that are gluten-free, and refined sugar-free


Ingredients

Scale

Base

Cheesecake

Raw icing (optional) 


Instructions

  1. 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.
  2. Press the dough into the bottom of a silicone cupcake mold and set in the fridge while you prepare the cheesecakes
  3. 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.
  4. Add the raspberries to the blender and blend until smooth. Add the raspberry layer on top and place in the freezer.
  5. Let freeze for 4 hours then remove from freezer and serve
  6. 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

Notes

  • 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.

Nutrition

  • Serving Size: 1 bar
  • Calories: 512
  • Sugar: 26g
  • Fat: 37g
  • Saturated Fat: 16g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 9g

Keywords: healthy dessert, raw vegan, raspberry cheesecake