These Chocolate Raspberry Mini Vegan Cheesecakes are a delightful, rich, and creamy treat with a crunchy, chocolaty crust and a smooth, tangy filling. The combination of fresh raspberries and dark chocolate makes for a perfect pairing, and these little cheesecakes are both vegan and gluten-free, making them a delicious option for any dietary preference.

Why You’ll Love This Recipe

These mini cheesecakes are a beautiful balance of sweetness and tartness, thanks to the creamy cashew-based filling and the fresh raspberry flavor. The raw cacao crust adds a perfect crunch and a hint of chocolate that complements the fruity filling. They’re also freezer-friendly and can be made ahead of time, making them a great option for gatherings, special occasions, or just a sweet treat.

Ingredients

For the Crust:

1 cup cashews
1/2 cup almond flour
1/4 cup raw cacao powder
1/4 cup pure maple syrup
3 tablespoons coconut oil, solid
1/4 teaspoon sea salt

For the Filling:

1 1/2 cups raw cashews (soaked in warm water for at least an hour and drained)
1/3 cup coconut cream (from a chilled can of coconut milk)
1/4 cup coconut oil, melted and cooled
1/3 cup maple syrup
6 oz raspberries
3 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup dark chocolate chips, melted (for drizzle)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust: In a food processor, pulse together the cashews, almond flour, raw cacao powder, maple syrup, coconut oil, and sea salt until the mixture forms a crumbly paste.
Assemble the Crust: Line a muffin pan with parchment or silicone liners. Press the crust mixture firmly into the bottom of each muffin liner. Place the pan in the fridge to chill while you prepare the filling.
Make the Filling: Blend all of the filling ingredients (soaked cashews, coconut cream, coconut oil, maple syrup, raspberries, lemon juice, and vanilla extract) in a high-powered blender or food processor until smooth and creamy.
Assemble the Cheesecakes: Spoon the filling evenly into the muffin liners on top of the chilled crust. Cover the pan and freeze for at least 3 hours or refrigerate overnight.
Finish and Serve: Once the cheesecakes have set, drizzle each mini cheesecake with melted dark chocolate and serve immediately or return to the fridge until ready to enjoy.

Servings and Timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes

Variations

Add Other Berries: Swap raspberries for other berries such as strawberries, blueberries, or blackberries for a different flavor.
Toppings: Top with fresh berries, chopped nuts, or a sprinkle of cocoa powder for extra texture and flavor.
Sugar-Free Option: Use a sugar substitute like stevia or monk fruit sweetener in place of maple syrup for a lower-sugar version.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the freezer for up to 1 month or in the fridge for up to 5 days.
Reheating: These cheesecakes are meant to be served chilled. Allow them to sit at room temperature for 5-10 minutes before serving for easier removal from the muffin liners.

FAQs

Can I make this recipe without cashews?

Yes, you can substitute the cashews with soaked almonds or macadamia nuts, though the texture and flavor may vary slightly.

Can I use a different sweetener?

Yes, feel free to use agave nectar or a liquid stevia if you prefer a different sweetener.

How do I make sure the filling is smooth?

Ensure your cashews are fully soaked for at least 1 hour to soften them. Using a high-powered blender or food processor will help achieve a smooth consistency.

Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes freeze well and can be made a few days or even weeks in advance. Just thaw them in the fridge before serving.

Can I make these without coconut cream?

You can substitute coconut cream with full-fat coconut milk, but coconut cream yields a creamier and richer texture.

Can I use regular chocolate chips instead of dark chocolate?

You can use milk chocolate chips, but they will alter the flavor profile and make the cheesecakes sweeter.

How do I remove the cheesecakes from the muffin liners?

If they’re too difficult to remove, allow them to thaw slightly at room temperature for a few minutes to help loosen them.

Can I use a different crust?

Yes, you can make a crust using gluten-free graham crackers or oats as an alternative to the cashew-based crust.

Is this recipe nut-free?

Unfortunately, this recipe is not nut-free due to the use of cashews. For a nut-free alternative, you could experiment with sunflower seeds, but the texture will differ.

How do I store leftovers?

Store leftovers in an airtight container in the fridge or freezer. If storing in the freezer, allow them to thaw before serving.

Conclusion

These Chocolate Raspberry Mini Vegan Cheesecakes are a perfect blend of creamy, tart, and chocolaty flavors. They’re easy to make, store well, and are the perfect guilt-free indulgence for any occasion. Whether you’re vegan or just looking for a healthier dessert, these cheesecakes will not disappoint!

Chocolate Raspberry Mini Vegan Cheesecakes

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Author: Paula
Total Time: 3 hours 20 minutes
Yield: 12 mini cheesecakes
Diet: Gluten Free

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Description

These Chocolate Raspberry Mini Vegan Cheesecakes are a rich, creamy, and decadent dessert that combines fresh raspberries with dark chocolate, all atop a crunchy, chocolaty cashew crust. Vegan, gluten-free, and naturally sweetened, these mini cheesecakes are perfect for any occasion—whether you’re craving a guilt-free treat or hosting a special gathering.

Instructions

Prepare the Crust:
- In a food processor, pulse together the cashews, almond flour, raw cacao powder, maple syrup, coconut oil, and sea salt until the mixture forms a crumbly paste.
Assemble the Crust:
- Line a muffin pan with parchment paper or silicone liners. Press the crust mixture firmly into the bottom of each muffin liner. Place the pan in the fridge to chill while you prepare the filling.
Make the Filling:
- Blend all of the filling ingredients (soaked cashews, coconut cream, coconut oil, maple syrup, raspberries, lemon juice, and vanilla extract) in a high-powered blender or food processor until smooth and creamy.
Assemble the Cheesecakes:
- Spoon the filling evenly into the muffin liners on top of the chilled crust. Cover the pan and freeze for at least 3 hours, or refrigerate overnight to allow the cheesecakes to set.
Finish and Serve:
- Once the mini cheesecakes have set, drizzle each with melted dark chocolate. Return to the fridge until ready to serve. Garnish with extra fresh raspberries if desired.

Notes

Add Other Berries: You can swap raspberries for other berries like strawberries, blueberries, or blackberries for a different flavor profile.

Toppings: Top with fresh berries, chopped nuts, or a sprinkle of cocoa powder for extra flavor and texture.

Sugar-Free Option: For a lower-sugar version, use a sugar substitute like stevia or monk fruit sweetener instead of maple syrup.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Dessert
Method: No-Bake
Cuisine: American