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Raspberry Vanilla Mini Cheesecakes

Prep Time:

30 Minutes

Cook Time:

2 Hours Freezing

Serves:

16 Mini Cheesecakes

Level:

About the Recipe

These are delicious and something a bit different. When cashews are soaked, strained & then whipped they have a mild flavour which you can take on any flavour like vanilla, lemon, chocolate etc and make a beautiful smooth filling for an alternative cheesecake.

Ingredients

Base:


1 cup almond meal


6 medjool dates or about 12 normal dates


1 -2 Tbs peanut butter


1/4 cup dedicated coconut


2 Tbs maple syrup


2 Tbs coconut oil


Dash of salt


Cashew cheesecake centre by @wakeupandkale :


1 cup Raw (soaked overnight) cashews


1/2 cup full fat coconut cream


1/4 cup maple


2 T melted coconut oil


1 Tbs lemon juice


1 tsp vanilla


Topping:

Check out my chia jam recipe

Preparation

Base: Blend all ingredients in food processor until it comes together. Might need to add a little water to help. I used a mini muffin tray and evenly put the mixture into 16 spaces and pushed down to form the base.


Freeze while you make the filling.


Filling:

Place all the mixture into the food processor and blend until super creamy.

This may take a few mins! Than transfer spoonsful onto the bases until all the mixture is used up.


Place back into the freezer.


Chia Jam: Please see instructions for Chia Jam on another post. Search "Raspberry Chia Jam".


Place spoonfuls of chia jam on top of the filling mixture over each mini cheesecake.


Transfer back to freezer for alleast 2 hours until they are set.



When your ready to gobble them up leave on the bench for a few mins to soften before attacking them.



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