Mini Raw Cheesecakes

Vegan and gluten-free treats with only 51 calories per mini cheesecake.

12 servings



  • 65g cashews
  • 1 teaspoon vanilla extract
  • 30g maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon water

Raspberry Coulis

  • 70g raspberries, fresh or frozen
  • sugar or sweetener of choice, to taste
  • 2 tablespoons water


  1. Soak the cashews for at least 1 hour and up to overnight. The longer you soak them, the smoother the filling will be.
  2. Drain the cashews. Add all the cheesecake ingredients to a blender or food processor and process until the cream is perfectly smooth.
  3. Grease 12 mini muffin cups. Divide the cashew cream evenly among the muffin cups and place them in the fridge.
  4. To make the raspberry coulis, heat the sugar or sweetener of choice, raspberries and water in a small saucepan. Cook until the raspberries begin to fall apart, 5 to 10 minutes, stirring constantly.
  5. Let it cool slightly, then strain through a fine mesh sieve to remove the seeds.
  6. Place one teaspoon of the coulis in the middle of each mini cheesecake. Transfer the cheesecakes to the freezer and let them set, about 2 to 4 hours.
  7. Once set, remove by loosening them with a butter knife. They are best if you let them sit at room temperature for about 10 minutes before serving.

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