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You won’t believe how easy those little raspberry vanilla raw cheesecakes are to make! All you need is a blender, and a freezer, no baking, no cooking, and they look spectacular. The best thing is they last really well in the fridge, so I love to make individual servings and take them out as I go for an instant, delicious, and healthy dessert!
Raspberry Vanilla Cheesecakes
Easy-to-make, no-bake Raspberry Vanilla Cheesecakes. Perfect for a healthy dessert option.
Equipment
Ingredients
Base
- 1 cup (143 g) almonds
- ½ cup (42.5 g) coconut flakes
- ½ cup (73.5 g) Medjool dates
Filling
- 1.5 cup (354.88 ml) Vanilla Oat milk
- 1.5 cup (193.5 g) cashews
- 1 lemon juice
- ¼ cup (59.15 ml) maple syrup
- 1 cup (120 g) raspberries
- ⅓ cup (75.67 g) cacao butter
Instructions
- Soak the cashews overnight or for 30 minutes in boiling water. For the crust, add the almonds, coconut flakes, and Medjool dates to a high-speed blender or food processor and process until the ingredients hold together when you press them. Add the mixture to your mold, and press down to create a flat base. Place in the freezer while you prepare the filling.
- Melt the cacao butter nibs in a microwave-friendly dish, microwaving for 20 seconds at a time until melted. To the blender, add the soaked cashews, Vanilla oat milk, lemon juice, maple syrup, and melted cacao butter. Process until perfectly smooth (3 to 5 minutes).
- Pour the mixture to fill approximately half of the remaining space in your mold. To achieve perfect layers, place the mold in the freezer and allow it to set for an hour before pouring the next layer.
- Add the raspberries to your blender and process until smooth. Pour over the filling. Place in the freezer for 4 hours until solid. Remove from the freezer 30 minutes before eating. Garnish with fresh berries, coconut flakes, or any of your favorite toppings!
