These No-Bake Chocolate Raspberry Cheesecakes are mini indulgences that balance decadent flavor with wholesome ingredients. Featuring a gluten-free chocolate wafer crust and a vibrant, dairy-free raspberry cashew filling, each bite is rich, smooth, and bursting with berry essence. Beautifully colored with beet juice and sweetened naturally, they’re an ideal treat for both health-conscious eaters and dessert lovers alike.
Why You’ll Love This Recipe
- No-Bake Simplicity: No oven required—just blend, fill, and freeze.
- Naturally Sweetened: Sweetness comes from maple syrup and raspberries, not refined sugar.
- Dairy-Free & Gluten-Free: A plant-based dessert that fits various dietary preferences.
- Vibrant & Elegant: Bold raspberry color and flavor make these mini cheesecakes perfect for entertaining.
- Individually Portioned: Great for serving at parties or as portion-controlled snacks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- carino™ gluten-free wafer rolls, crushed
- nut or seed butter
For the raspberry cheesecake filling:
- raw cashews (soaked and drained)
- nondairy yogurt
- maple syrup
- beet juice (for natural color)
- lemon juice
- raspberries (fresh or thawed)
- salt
Directions
- Line a muffin tin with silicone or parchment cupcake liners for easy removal.
- In a food processor, pulse the crushed wafer rolls and nut or seed butter until the mixture resembles wet sand and holds together.
- Press the crust mixture firmly into the bottom of each cupcake liner.
- In a high-speed blender, combine soaked cashews, nondairy yogurt, maple syrup, beet juice, lemon juice, raspberries, and salt. Blend until velvety smooth.
- Pour the filling over the crusts and tap the tray to even out the tops.
- Freeze for at least 3–4 hours until fully firm.
- Let sit at room temperature for 10–15 minutes before serving for a soft, creamy texture.
Servings and timing
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 20 minutes
- Servings: 12 mini cheesecakes
- Calories: Approximately 260 kcal per serving
Variations
- Chocolate Raspberry Swirl: Add a thin swirl of melted dark chocolate into the top of the filling before freezing.
- Coconut Boost: Add 1–2 tbsp of shredded coconut to the crust for extra texture.
- Nut-Free Option: Use sunflower seed butter and replace cashews with soaked sunflower seeds.
- Topping Ideas: Garnish with fresh raspberries, grated dark chocolate, or crushed freeze-dried berries.
- Lemon Raspberry: Replace beet juice with a little extra lemon juice for a tangier flavor and lighter color.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the freezer for up to 1 month. Allow to sit at room temperature for about 10–15 minutes before serving to ensure a soft, cheesecake-like texture. Do not microwave or refreeze once thawed.
FAQs
Can I use a different fruit instead of raspberries?
Yes, strawberries or blueberries make excellent substitutes, though the flavor and color will vary slightly.
What’s the best way to soak cashews quickly?
Soak them in hot water for 1 hour, or boil for 10 minutes for a fast alternative.
Can I use a regular blender?
A high-speed blender is recommended for the smoothest texture, but a strong food processor can work in smaller batches.
Is beet juice necessary?
It enhances the pink color naturally but can be omitted for a paler filling if desired.
Can I use dairy yogurt?
Yes, if you are not avoiding dairy, a thick Greek-style yogurt will work well.
How can I make this nut-free?
Use soaked sunflower seeds instead of cashews and a seed butter for the crust.
Are the wafer rolls essential?
Any gluten-free or regular chocolate cookie crumbs can be used as an alternative base.
How long do they last in the freezer?
Up to 1 month when stored in an airtight container.
Can I make this in a large pan instead of individual portions?
Yes, press the crust into a lined 9-inch pan and pour the filling over. Slice into bars once frozen.
Will the texture change if I refrigerate instead of freeze?
Yes. These cheesecakes must be frozen to set properly; refrigeration alone will result in a soft, unset texture.
Conclusion
These No-Bake Chocolate Raspberry Cheesecakes are a celebration of flavor and mindful indulgence. Their creamy texture, natural sweetness, and bold berry notes make them ideal for anyone seeking a guilt-free treat that doesn’t compromise on taste or elegance. Serve them chilled at your next gathering or keep a stash in the freezer for whenever your sweet tooth strikes.
Print
No-Bake Chocolate Raspberry Cheesecakes
- Total Time: 3 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegan
Description
Creamy, dairy-free mini cheesecakes with a chocolate wafer crust and vibrant raspberry filling. These no-bake treats are naturally sweetened, gluten-free, and perfect for a colorful, guilt-free dessert.
Ingredients
- For the crust:
- 24 (204g) carino™ gluten-free wafer rolls, crushed
- 2 tbsp nut or seed butter
- For the raspberry cheesecake filling:
- 1 1/2 cups raw cashews (soaked in hot water for 1 hour, then drained)
- 1/2 cup nondairy yogurt
- 1/4 cup maple syrup
- 1/4 cup beet juice (for color)
- 2 tbsp lemon juice
- 1/2 cup raspberries (fresh or frozen, thawed if frozen)
- 1/4 tsp salt
Instructions
- Line a muffin tin with silicone or parchment cupcake liners.
- In a food processor, blend crushed wafer rolls with nut or seed butter until mixture holds together.
- Press mixture evenly into the bottom of each liner to form the crust.
- In a high-speed blender, combine soaked cashews, nondairy yogurt, maple syrup, beet juice, lemon juice, raspberries, and salt. Blend until smooth and creamy.
- Pour raspberry filling over each crust. Tap tray gently to smooth the tops.
- Freeze for at least 3–4 hours or until firm.
- Let cheesecakes sit at room temperature for 10–15 minutes before serving.
Notes
- Beet juice adds color—adjust amount for desired shade.
- Store leftovers in the freezer for up to 2 weeks.
- Top with fresh raspberries or shaved chocolate before serving for added flair.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 10g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
