Mini Raw Raspberry 'Cheesecakes' | Raw

Prep Time

10 minutes

Prep Notes

*Soak cashews for at least 4 hours


20 mini-cheesecakes


Crust {base layer}:
1/2 cup raw almonds
1/2 cup medjool dates
1/4 teaspoon sea salt

Raspberry Cheesecake Cream:
1 cup raw cashews - soaked for at least 4 hours
1 fresh lemon, freshly squeezed
1/2 teaspoon vanilla extract {no alcohol}
1/4 cup raw coconut oil
3 tablespoons organic maple syrup {grade b}
3/4 cup organic raspberries {fresh or frozen, if frozen defrost completely}



Place almonds and dates in a food processor with the sea salt and pulse to chop. Do not over-process. The crust should be the perfect combo of incorporated - test to confirm that ingredients hold together when pressed.

Raspberry Cheesecake Cream:

Combine all of the ingredients into a blender. Blend on high until mixture is smooth and creamy. Be patient, as this takes a few minutes. Scrape down sides if necessary. 

Using a silicone mold, take about 1 teaspoon of crust mixture and push it down and form in mold. Next, more the raspberry cream on top.

Place in freezer to set up for at least 45 minutes. Mixture will be solid when ready. Pop out of the molds and serve immediately, or store in an air-tight glass container.