Raspberries and lemon just go together. This recipe is inspired by the cookbook Cut the Sugar, You’re Sweet Enough, by Ella Leche, and it’s a real winner. It was easy to make and took 30 minutes from start to finish (including cleanup!). New to raw, vegan desserts? This recipe will show you how easy they are to make and how positively amazing they taste!
Raw Raspberry-Lemon Mini Cheesecakes
2016-03-02 15:42:40
Yields 12
Prep Time
30 min
Ingredients
- Crust
- 3/4 cup raw almonds
- 1/2 cup Medjool dates, pitted
- 1/2 cup naturally sweetened dried cranberries
- pinch of sea salt
- Filling
- 2 cups raw cashews, soaked in hot water for 1-2 hours
- 1/2 cup coconut oil, melted but not hot
- 1/2 cup maple syrup
- 1/4 cup water
- 1 lemon juiced, plus some zest for garnish
- Fresh raspberries for garnish
Instructions
- For the crust: In a food processor, pulse the almonds until finely ground. Add the dates, cranberries and salt. Continue mixing until the mixture sticks together in your fingers. If it's too dry, add water 1 tbsp at a time. Once it sticks together and still falls off your fingers, it's perfect.
- Press the mixture evenly into the bottoms of a 12-cup muffin pan (I lined mine with parchment cupcake holders).
- After giving your food processor a wipe down, add the cashews (rinsed and drained of course), coconut oil, maple syrup, water, and lemon juice and mix on high for about 5 minutes, or until very smooth.
- Pour the filling evenly over the crusts. Tap the pan gently to settle. Place in the freezer for 1-2 hours. Thaw slightly (5-10 minutes) in the fridge before serving. Top with fresh raspberries, lemon zest and mint leaves (optional).
Notes
- The cheesecakes will keep, tightly wrapped with plastic wrap, in the freezer for up to a month.
Adapted from Cut the sugar, You're Sweet Enough
Adapted from Cut the sugar, You're Sweet Enough
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