Description
A delightful vegan cheesecake bites recipe combining the rich creaminess of cashews with the vibrant tartness of fresh raspberries, perfect for gatherings.
Ingredients
Scale
- 1 cup raw cashews (soaked for 2 to 4 hours)
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/4 cup maple syrup (or agave)
- 1/4 cup coconut oil (or almond butter)
- 1 tsp vanilla extract (or vanilla bean paste)
- 2 tbsp lemon juice (or lime juice)
- 1 cup oats
- 1/2 cup mixed nuts or pumpkin seeds (for the crust)
Instructions
- Prepare the Crust: In a food processor, pulse together oats, nuts, and maple syrup until crumbly. Press the mixture into the bottom of a lined muffin tin.
- Blend the Cheesecake Mixture: Soak cashews, then drain. In a blender, combine soaked cashews, raspberries, maple syrup, coconut oil, vanilla extract, and lemon juice. Blend until smooth.
- Fill the Cups: Pour the cheesecake mixture over the crust in the muffin tin and tap gently to settle.
- Chill: Freeze for at least 4 hours until firm.
- Serve: Push out each cheesecake bite from the tin and enjoy fresh, optionally drizzled with raspberry puree.
Notes
Use fresh, organic raspberries for best flavor. Allow bites to chill adequately for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cheesecake, raspberry dessert, healthy bites, no-bake dessert