Quick Raspberry Vegan Cheesecake Bites
Delicious and easy Raspberry Vegan Cheesecake Bites with a creamy filling and crispy crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 180 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1 cup raw cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1/4 cup almond flour (for crust)
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup (for crust)
- A pinch of salt
Instructions
- Soak the cashews in water for at least 4 hours or overnight.
- Prepare the crust by mixing almond flour, melted coconut oil, maple syrup, and a pinch of salt.
- Mold the crust by pressing it into a lined muffin tin.
- Blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
- Add the raspberries and fold them into the filling.
- Fill the crusts with the raspberry filling.
- Chill in the freezer for about 2-3 hours or until firm.
- Serve the bites with a garnish of raspberries or a drizzle of maple syrup.
Notes
These cheesecake bites can be stored in the freezer for up to a month. Let them thaw slightly before serving. Experiment with different fruits for variety.
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cheesecake, raspberry dessert, no-bake cheesecake, healthy dessert, gluten-free recipe