Last month, I shared my chocolate raspberry avocado pudding recipe, and it has become one of my personal favorites. I just love the flavor of raspberries (especially the ones at the Farmer’s Market), and I really wanted to share one more good raspberry-themed recipe before everyone starts obsessing over pumpkins.What did I come up with? Well, obviously I just had to make raspberry cheesecake, and clearly, cheesecake is best in cup or bar form. Actually, I would take cheesecake in any shape or size, but I had never made mini cheesecakes, so I figured it was time to try something new and fun. And just like that, my raspberry cheesecake cups came to be.
And, in case you are wondering, you can definitely make vegan cheesecake! Replace the cream cheese with cashews and you’re good to go! Add some raspberries and some other ingredients (to make it extra creamy and tasty) and you may not even notice the difference! On the bright side, your stomach sure will!
I never had a legit dairy allergy, but I used to get sick if I had a lot of milk products. I love ice cream, and enjoying a big bowl used to be a total indulgence AND a sacrifice due to the stomachache that was to come. Cheesecake was the same for me. I always loved going to The Cheesecake Factory and gorging on one of their incredible cheesecakes until I couldn’t feel feelings anymore. That stomachache after you eat just isn’t fun. Guess what!?! You can enjoy the same flavor of your favorite foods without the pain afterwards. I love food. A lot. However, the poor health consequences just aren’t worth it to me. I mean, indulging is awesome, but there is always a better way to do it. You know what I mean? I’d rather have a vegan cheesecake as opposed to a dairy cheesecake. That way, while I am still eating something higher in fat, it is much healthier fat. These raspberry vegan cheesecakes are exactly what I’ve been looking for: something delicious and healthier.
Whether you’re vegan or looking for a healthier treat, these cheesecakes are a crowd pleaser! They have the creamy thickness of cheesecake with a sweet berry flavor. Bonus: the pink color is super cute as well!
I really hope you enjoy these deliciously sweet raspberry cheesecakes cups that are perfect for a party, a treat to share with your friends and family, or even just something that you make for yourself. There’s always an excuse to have dessert, right? Right. I recently ran 2 5Ks in one weekend. There’s my excuse.
- 1.5 Medjool Dates
- 1 Cup Almonds
- 1 Cup Oats
- 1 Cup Cashews, soaked for an hour or longer
- 1/2 Cup Fresh Raspberries
- 1/2 Cup Coconut Milk (full fat or light both work)
- 1/2 Cup Agave Syrup or Maple Syrup
- 1 Tbsp Coconut Oil
- 1/2 Tsp Vanilla Extract
- 1/4 Tsp Raspberry Extract (optional)
- 1. Add Almonds to a food processor and pulse until they resemble large breadcrumbs. Add oats and dates and pulse until a thick, sticky batter if formed. If mixture is too wet, add more almonds. If too dry, add more dates.
- 2. Line a muffin tin with parchment paper or plastic wrap. Add a tbsp or 2 of almond date mixture and press down to form a crust. Repeat for other 11 cups. You may have extra crust mixture (see note). Place muffin tin in freezer for 15 minutes or longer.
- 3. Meanwhile, make the cheesecake filling: add all cheesecake ingredients to high-speed blender, and blend until creamy, smooth, and very minimal chunks. Place muffin tin out of the freezer, and fill each cup one by one with cheesecake filling. You should have enough to easily fill 12 cups almost to the top. Place in freezer and freeze for 4 hours or until cheesecakes are firm (could be closer to 3 hours, or could be up to 5-6 hours).
- If you have extra almond date crust, they make great energy balls. Just form extra crust into balls and refrigerate and you have yourself a quick and delicious snack for later.
- The cheesecakes are best when straight out of the freezer. Store leftovers in freezer, or else the cakes could get too watery.