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
Units
Scale
- 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
