Mini Raw Raspberry Cheesecakes

gluten free
wheat free
1 spoon difficulty rating

20-30 minutes

Soaking time for cashews (3 hours minimum or overnight) plus chilling time of 8-12 hours (or overnight)

Serves: 4-8

3.666665
Average: 3.7 (3 votes)
Mini Raw Raspberry Cheesecakes

These mini cheesecakes are easy to make, taste delicious and look beautiful....win win win! Oh, and they're pretty healthy too :)

Medjool dates are available at larger branches of supermarkets, greengrocers, delis and some health food shops as well as online. 

TOP TIPS
Remember to soak the cashews in advance - 3 hours minimum OR overnight
Remember to allow 8-12 hours chilling time for the cheesecakes
 

 

 

 

Ingredients: 

Base

  • 150g/5oz ground almonds
  • 60g/2oz medjool dates (pitted) or other buttery dates
  • 20g/¾oz desiccated coconut
  • ½ vanilla pod (scraped) or 1½ tsp vanilla extract

Filling

  • 250g/9oz cashews (soaked)
  • 250g/9oz raspberries
  • 100g/3fl oz coconut oil (melted)
  • 60ml/4 tbsp maple or agave syrup
  • 70ml/2½ floz lemon juice
  • ½ vanilla pod (scraped) or 1½ tsp vanilla extract

 

ALL KITTED OUT
Bowl and lid to soak cashews; measuring spoons; scales; good blender or food processor so cashew cream isn't grainy; spatula; small containers, preferably cutting rings with a pusher (see photo below). 

 

Method: 

1. Soak the cashew nuts in water overnight (if short of time, soak for at least 3 hours in hot water). 

2. Blend the ground almonds and medjool dates (or raisins) in a food processor or high speed blender. 

3. Cut the vanilla pod in half lengthways and scrape out the seeds. 

4. Add the vanilla seeds and coconut to the mix and continue to blend until it sticks together (add a few more raisins if necessary). 

5. Distribute the base mixture into the cooking rings.* Press down then put aside in the fridge. 

6. Warm the coconut oil on a low heat until fully melted. 

7. Rinse the cashew nuts thoroughly. 

8. Blend all filling ingredients together until smooth. 

9. Spoon/pour the mixture into the chilled bases and return to the fridge. Chill for 8-12 hours. 

10. Decorate. Try some of these....raspberries, mint, rose petals, edible flowers, pistachios, mixed nuts — have fun! 

 

*ideally, a set of eight 7cm cooking rings plus a pusher to push down the mixture firmly. Lakeland sells these online but you may find them elsewhere, eg John Lewis or other good kitchen shops. If you only want to make four cheesecakes, use larger cooking rings, eg approx. 14cm. 

 

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Comments

Hi, these look delicious. Would it be possible for you to add a link to Pinterest so we can save your recipes there? Plus they would reach a wider audience because they get automatically shared around into other people's feeds! Cheers, rhonda

I have a question, these sound delicious, but could I use pine nuts instead of cashews?

Re the pine nuts, I'd take a guess and say no. Firstly, they are super expensive and secondly, they're much fattier than cashews so I'm not sure how they'd turn out. Cashews tend to be the nut of choice when making desserts or other dishes where you don't want the nuts to be too dominant.

 

I have an Almond allergy. Can Walnuts or Cashews be used for the base instead?

It's possible to use alternative nuts for the base but not cashews (the cheesecake cream made from them) and not walnuts - too strong. Try Brazil nuts or macadamia, perhaps? 

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