These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer. Top them with a chocolate drizzle for a seriously tasty, healthy treat! Gluten free, no bake, dairy free, egg free, vegan.
Whether or not you’re new to making vegan cheesecake with cashews, you’re in for a major treat with this version.
Every time I make vegan cheesecake, my family still forgets there’s no actual CHEESE (or dairy of any kind) in it!
Rich creamy texture, sweet tart flavor and a chewy chocolate crust – cheesecake just doesn’t get any better! No baking involved (just blending) and they last a long time in the freezer, so you can grab a bite whenever you need a treat.
This raspberry chocolate version is one of my favorites and totally perfect for Valentine’s Day too!
What You Need To Make Chocolate Raspberry Vegan Cheesecake
The ingredients you’ll need are simple and clean! This list includes ingredients for both the chocolate crust and raspberry filling.
- Raw cashews
- Almond flour
- Raw cacao powder
- Pure maple syrup
- Refined coconut oil
- Sea salt
- coconut cream (the thick part only of a chilled can of coconut milk)
- 6 oz raspberries
- Lemon juice
- Vanilla extract
- Hu Kitchen gems or dark chocolate chips
How to Make Chocolate Raspberry Mini Vegan Cheesecakes
Make the crust mixture first. 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!
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.
For the filling, you’ll want to use a high powdered blender, like a Vitamix to get the filling very creamy. Or, a food processor can do the job too if you don’t have a blender.
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.
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!
Tips for Making No Bake Vegan Cheesecake
If you have a high powdered blender like a Vitamix or Blendtec, getting the filling mixture creamy will be an easy task.
I do recommend blending it just a bit longer than you might think you need to to get an ultra silky texture. If you’re using a food processor, you won’t get as creamy of a texture, but, it will still work.
Either way, make sure your first step is soaking the cashews in warm or hot water. It softens them and makes blending them up a lot easier. I recommend soaking in hot water for about 2 hours (or more) for the best results.
Second, make sure you use refined coconut oil instead of extra virgin to avoid excessive coconut flavor in the filling. I recommend this for all baking recipes because coconut oil can be overpowering and change the flavor of the recipe significantly.
Third, make sure you use coconut cream instead of milk. You can buy a can of full fat coconut milk and chill it to get the cream and water to separate. When you open the can, discard the water and scoop out the cream only to use in the cheesecake. This ensures your final product will set properly and have the texture of real cheesecake.
I love storing these in the freezer and letting them soften slightly at room temperature or in the fridge before serving. They’ll last a long time stored in the freezer – up to a month – if they don’t disappear before then!
I hope you’re ready for no bake paleo and vegan cheesecake heaven! Grab your cashews and blender because it’s time for dessert – let’s go!
Chocolate Raspberry Mini Vegan Cheesecakes {Paleo, No Bake}
Chocolate Raspberry Mini Vegan Cheesecakes {Paleo, No Bake}
Ingredients
Crust:
- 1 cup cashews
- 1/2 cup almond flour
- 1/4 cup raw cacao powder
- 1/4 cup pure maple syrup
- 3 Tbsp coconut oil solid
- 1/4 tsp sea salt
Filling:
- 1 1/2 cups raw cashews (soaked in warm water for at least an hour and drained)
- 1/3 cup coconut cream (the thick part only of a chilled can of coconut milk)
- 1/4 cup coconut oil melted and cooled
- 1/3 cup maple syrup
- 6 oz raspberries
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup Hu Kitchen gems or dark chocolate chips melted, for drizzle
Instructions
Crust:
-
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.
-
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.
Filling:
-
You’ll 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 don’t have a blender.
-
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.
-
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!
Nutrition
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Want More Paleo + Vegan Dessert Recipes? Try One of These!
Chocolate Chip Cookie Vanilla Cheesecake
Espresso Chocolate Chip Cheesecake
Best Chewy Chocolate Chip Cookies
Triple Chocolate Fudge Brownies
Chocolate Chip Cookie Dough Truffles
Double Dark Chocolate Truffles
No Bake Lemon Strawberry Cheesecake
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Can u use not as much maple syrup to reduce calories
I used about a tablespoon less maple syrup for the crust and filling (so 3 T and 1/4 cup, respectively). It turned out great! I also added chunks of banana to thicken because I used full fat coconut milk rather than cream
So easy and sooo yummy!! This goes into our “make often” recipe pile. Thanks for sharing such a treat!
These were easy to make. I got 12 mini cheesecakes. I had some filling leftover. Can’t wait until they’re done.
What is HU?and what is coconut butter?
A seriously tasty, healthy treat!
My daughter is allergic to cashews. Is there a replacement ingredient?
I did everything as it said but came out very soft and didn’t really set. Other recipes seem to have things to help them set a bit more like icing sugar, Chai seeds, psyllium husk.
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Can I give this 10 stars? Amazing! Raspberries and chocolate are a match made in heaven, and this recipe makes the most of them. I brought one to my neighbor, who is a fantastic baker, and makes cheesecake frequently. She was over the moon! The lemon juice mixed with the raspberry and the coconut cream has just the right tartness, and the chocolate crust is perfect, with a nice crunch from the nuts, and not too sweet. You have hit it out of the park with this recipe!
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My family love this dish.
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so good recipe i liked it so much
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