Name: Chocolate Raspberry Mini Vegan Cheesecakes Recipe
Total time: 20 min
Yield: 12
Cuisine: American

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These mini vegan cheesecakes have a chewy chocolate layer topped with a raspberry cheesecake layer. Gluten free, no bake, dairy free, egg free, vegan.

How to make Chocolate Raspberry Mini Vegan Cheesecakes Recipe

Michele Rosen

Crawler

American

<p>These mini vegan cheesecakes have a chewy chocolate layer topped with a raspberry cheesecake layer. Gluten free, no bake, dairy free, egg free, vegan.</p>

Cashews

almond flour

raw cacao powder

Pure Maple Syrup

coconut oil solid

sea salt

raw cashews

coconut cream

coconut oil melted and cooled

Maple syrup

Raspberries

Lemon juice

Vanilla extract

Hu Kitchen gems or dark chocolate chips melted, for drizzle

Place all ingredients in a food processor and pulse until a crumbly paste forms. If you process too long it will start to resemble a nut butter, I prefer some crunch in the crust.

step 1

Line a muffin pan with parchment or silicone liners. Press the crust mixture into the liners on the bottom and slightly up the side. You will make 10-12 mini cheesecakes. Chill while you make the filling.

step 2

Youll want to use a high powdered blender, like a Vitamix to get the filling very creamy, although a food processor can do the job too if you dont have a blender.

step 3

Place all filling ingredients in the blender or processor and process until very creamy. Scrape down the sides a few times between blending. Once thick and creamy, divide the mixture among the muffin liners, on top of the chilled crust. Cover and place in the freezer for at least 3 hours to set. You can also refrigerate overnight to set.

step 4

Once set, drizzle with melted chocolate and serve. You can store these in the freezer for up to 3-4 weeks and the refrigerator for up to one week. Once frozen, I recommend refrigerating for about an hour to get a softer texture, but this is up to you. Enjoy!

step 5

Paleo Running Momma