Raw Muddled Raspberry Cheesecakes Recipe

Cooking Directions

• STEP 1.In a food processor, blend almonds and dates to make the crust.
• STEP 2.Press the crust mixture into the bottom of a lined muffin tin.
• STEP 3.In a blender, blend cashews, coconut milk, muddled raspberries, and sweetener until smooth.
• STEP 4.Pour the filling over the crust in the muffin tin.
• STEP 5.Place the cheesecakes in the freezer for at least 4 hours to set.
• STEP 6.Once set, remove from the freezer and let them thaw for a few minutes before serving.
• STEP 7.Garnish with fresh raspberries and enjoy!

Cooking Tips

• Soak the cashews in water for at least 4 hours before blending to achieve a creamy texture.
• You can use any sweetener of your choice, such as maple syrup or agave nectar.
• For a nut-free version, you can substitute the almonds with sunflower seeds or oats.

Storage and Serving

• Store the cheesecakes in an airtight container in the freezer for up to 2 weeks.
• Thaw the cheesecakes in the refrigerator for a few hours before serving.
• Serve chilled and garnish with fresh raspberries for an extra pop of color and flavor.