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No-Bake Chocolate Raspberry Cheesecakes

  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 8:00 (chilling time)
  • Total Time: 8 hours 15 minutes
  • Yield: 8 mini cheesecakes
  • Category: desserts
  • Method: no bake
  • Cuisine: american

Description

These No-Bake Chocolate Raspberry Cheesecakes are the perfect Valentine’s treat with a creamy pink filling and vegan gluten-free chocolate cookie crust!


Ingredients

Chocolate Crust

Raspberry Beet Filling

  • 1 1/2 cups (180g) raw cashews (soaked overnight)**
  • 1/2 cup (120g) nondairy yogurt***
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (60g) beet juice****
  • 1/2 cup (60g) raspberries (fresh or frozen)
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Instructions

  1. For the crust, grind the wafers in a food processor or blender into small crumbs.
  2. Add the nut butter. Blend again until sticky and clumpy.
  3. Place a strip of parchment paper in each muffin tin.
  4. Drop two tablespoons of the crust mixture into the bottom of each muffin. Press in firmly.
  5. Blend everything for the filling on high until smooth and creamy.
  6. Pour on top of the crusts, filling each to the top.
  7. Press a few frozen raspberries on top of each.
  8. Freeze overnight.
  9. Remove from the freezer for 10 minutes to soften. Enjoy!
  10. Keep leftovers in the freezer.

Notes

*I used a mix of the Hazelnut and Cocoa varieties.

**Or if you forget, 1 hour in boiling water will work as long as you have a high speed blender like a Vitamix.

***I used full-fat coconut yogurt. You can substitute with coconut cream.

****I used 100% beet juice from a bottle. You can also substitute with nondairy milk, but the color won’t be as bright.


Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 442
  • Sugar: 26g
  • Fat: 25g
  • Saturated Fat: 8g
  • Carbohydrates: 49g
  • Protein: 7g

Keywords: vegan, gluten free, oil free, healthy, valentines day, no bake, pink

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