delicious, creamy and healthy, these vegan and gluten free cheesecakes with raspberry sauce are sure to please
Ingredients
For the crust:
1 cup raw unsalted almonds
1 cup dates, pitted and cut in half
½ teaspoon vanilla extract
2 Tablespoons water
For the filling:
1½ cup raw cashews, soaked overnight
⅓ cup coconut milk (from the can)
⅓ cup pure maple syrup
the juice from one lemon ~2 Tablespoons
½ teaspoon vanilla extract
12 cupcake paper cupcake liners
For the topping:
2 cups fresh or frozen raspberries
1 teaspoon lemon juice
1 heaping tablespoon of sugar (can go up to 2 if needed)
Instructions
Start with the raspberry sauce: place berries, lemon juice and sugar in a small to medium size saucepan. Turn heat to medium low for ~15 minutes, string occasionally. Set aside to cool. This step can also be made a day or two in advance and kept in the refrigerator.
Meanwhile, line a muffin tin with the cupcake liners. To make the crust: place almonds, dates, vanilla extract and water in a food processor. Start pulsing and then blend together on high speed until mixture starts to come together (it will pull away from the sides and form a big hunk). Scoop 1 Tablespoon of the mixture into each paper liner. Press down evenly to form a flat crust. Set aside.
To make the filling: add soaked cashews, coconut milk, maple syrup, lemon juice and vanilla extract to the bowl of a food processor. Blend for 1-2 minutes on high speed or until smooth and creamy. Scoop ¼ cup of batter and add onto of crust. Will make 12 individual cheesecakes. Refrigerate until overnight if possible or until firm. When ready to serve, top with a dollop of raspberry sauce.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/no-bake-vegan-cheesecake-with-raspberry-compote/