These small vegan raspberry cheesecakes taste great, are creamy, and are full of fruity flavor. Along with the smooth cashew-based filling, the gluten-free oat crust gives the pie a delicious crunch. These cheesecakes are impressive and great for a sweet treat or a special event.
Ingredients:
- 1 cup raw cashews, soaked overnight
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup gluten-free rolled oats
- 1/4 cup dates, pitted
- 2 tablespoons coconut oil, melted
Instructions:
In a food processor, mix rolled oats, dates, and melted coconut oil until the mixture is crumbly
The crust mixture should be pressed into the bottom of mini cheesecake molds or a muffin tin that has been lined
Soak cashews in water, then add melted coconut oil, maple syrup, coconut milk, and vanilla extract
Blend the mixture until it is smooth and creamy
Fill the molds almost to the top with the cashew mixture
Pour it over the crust
Put a few fresh raspberries on top of each cheesecake and press them into the cheesecake by hand
Put the cheesecakes in the freezer for at least four hours, or until they are solid
Let the cheesecakes thaw for a few minutes before you serve them
If you want, you can add more raspberries as a garnish
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