Put all the cheesecake ingredients in a blender or food processor and process until the cream is perfectly smooth.
Grease 12 mini muffin cups. Divide the cashew cream evenly among the muffin cups and place them in the fridge.
To make the raspberry coulis, heat the syrup, raspberries and water in a small saucepan. Cook until the raspberries begin to fall apart, 5 to 10 minutes, stirring constantly.
Let it cool slightly, then strain through a fine mesh sieve to remove the seeds.
Place one teaspoon of the coulis in the middle of each mini cheesecake. Transfer the cheesecakes to the freezer and allow them to set, about 2 to 4 hours.
Once set, remove by loosening them with a butter knife. They are best if you let them sit at room temperature for about 5 minutes before serving.
notes
*Soak the cashews for at least 1 hour and up to overnight. The longer you soak them, the smoother the filling will be. Drain and rinse before use.
nutrition
Nutrition Facts
Mini Raw Cheesecakes
Serving Size
0 g
Amount per Serving
Calories
61
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
1
mg
0
%
Potassium
46
mg
1
%
Carbohydrates
6
g
2
%
Fiber
0
g
0
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin C
2.5
mg
3
%
Calcium
4
mg
0
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.