Hi friends! Today we are going to be making raw vegan mini raspberry cheesecakes. They have a smooth and fluffy filling with a chocolaty crunchy crust. Heaven!

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Blog Raw Vegan Raspberry Cheesecake_

I added in some cacao nibs to really make the crust crunchy. I was going for that “Crunch” bar feel I used to eat as a kid. I also thought chocolate and raspberries would be perfect together for Valentine’s Day. You can also do this with strawberries as well! Everything you need is listed below. Enjoy!

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Blog Raw Vegan Raspberry Cheesecake_-4

Raw Vegan Mini Raspberry Cheesecakes


1 1/2 cup soft dates

1 cup dried mulberries

2 tbsp cacao powder

2 tbsp cacao nibs

1 tbsp coconut oil

Dash cinnamon


2 cups cashews soaked overnight

1/2 cup coconut oil

3 tbsp raw coconut nectar

1 tbsp lemon juice

4 tbsp raw almond milk

2 cups raspberries

Silicone Baking Pan- I used 2x 6 cavity heart shaped pan


For the crust add all ingredients to a food processor and pulse until everything is combined and you can mold into a ball.

Add a little of the mixture to each cavity and press down to pack in tightly.

For the filling, mash the raspberries with a fork and set aside.

Add other other ingredients to a blender and blend until smooth.

Stir in the raspberries.

Fill the heart molds with the raspberry filling and freeze for at least 4 hours or overnight.

Store in the freezer.

Thaw for 15-20 minutes before eating. You can also store these in the fridge… I don’t advise this. We ate them in 1 day. hehe


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