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These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer. Top them with a chocolate drizzle for a seriously tasty, healthy treat! Gluten free, no bake, dairy free, egg free, vegan.
Whether or not you’re new to making vegan cheesecake with cashews, you’re in for a major treat with this version.
Every time I make vegan cheesecake, my family still forgets there’s no actual CHEESE (or dairy of any kind) in it!
Rich creamy texture, sweet tart flavor and a chewy chocolate crust – cheesecake just doesn’t get any better! No baking involved (just blending) and they last a long time in the freezer, so you can grab a bite whenever you need a treat.
This raspberry chocolate version is one of my favorites and totally perfect for Valentine’s Day too!
What You Need To Make Chocolate Raspberry Vegan Cheesecake
The ingredients you’ll need are simple and clean! This list includes ingredients for both the chocolate crust and raspberry filling.
Raw cashews Almond flourRaw cacao powderPure maple syrupRefined coconut oilSea salt coconut cream (the thick part only of a chilled can of coconut milk)6 oz raspberriesLemon juiceVanilla extractHu Kitchen gems or dark chocolate chips 
How to Make Chocolate Raspberry Mini Vegan Cheesecakes
Make the crust mixture first. Place all ingredients in a food processor and pulse until a crumbly paste forms. If you process too long it will start to resemble a nut butter, I prefer some crunch in the crust!
Line a muffin pan with parchment or silicone liners. Press the crust mixture into the liners on the bottom and slightly up the side. You will make 10-12 mini cheesecakes. Chill while you make the filling.
For the filling, you’ll want to use a high powdered blender, like a Vitamix to get the filling very creamy. Or, a food processor can do the job too if you don’t have a blender.
Place all filling ingredients in the blender or processor and process until very creamy. Scrape down the sides a few times between blending. Once thick and creamy, divide the mixture among the muffin liners, on top of the chilled crust. Cover and place in the freezer for at least 3 hours to set. You can also refrigerate overnight to set.
Once set, drizzle with melted chocolate and serve. You can store these in the freezer for up to 3-4 weeks and the refrigerator for up to one week. Once frozen, I recommend refrigerating for about an hour to get a softer texture, but this is up to you. Enjoy!
Tips for Making No Bake Vegan Cheesecake
If you have a high powdered blender like a Vitamix or Blendtec, getting the filling mixture creamy will be an easy task.
I do recommend blending it just a bit longer than you might think you need to to get an ultra silky texture. If you’re using a food processor, you won’t get as creamy of a texture, but, it will still work.
Either way, make sure your first step is soaking the cashews in warm or hot water. It softens them and makes blending them up a lot easier. I recommend soaking in hot water for about 2 hours (or more) for the best results.
Second, make sure you use refined coconut oil instead of extra virgin to avoid excessive coconut flavor in the filling. I recommend this for all baking recipes because coconut oil can be overpowering and change the flavor of the recipe significantly.
Third, make sure you use coconut cream instead of milk. You can buy a can of full fat coconut milk and chill it to get the cream and water to separate. When you open the can, discard the water and scoop out the cream only to use in the cheesecake. This ensures your final product will set properly and have the texture of real cheesecake.
I love storing these in the freezer and letting them soften slightly at room temperature or in the fridge before serving. They’ll last a long time stored in the freezer – up to a month – if they don’t disappear before then!
I hope you’re ready for no bake paleo and vegan cheesecake heaven! Grab your cashews and blender because it’s time for dessert – let’s go!
Chocolate Raspberry Mini Vegan Cheesecakes {Paleo, No Bake}
Chocolate Raspberry Mini Vegan Cheesecakes {Paleo, No Bake}
These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer. Top them with a chocolate drizzle for a seriously tasty, healthy treat! Gluten free, no bake, dairy free, egg free, vegan. Prep Time: 20 minuteschilling time: 3 hrsServings: 12 mini cheesecakes
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Ingredients
Crust:
1cupcashews1/2cupalmond flour1/4cupraw cacao powder1/4cuppure maple syrup3Tbspcoconut oilsolid1/4tspsea salt
Filling:
1 1/2cupsraw cashews (soaked in warm water for at least an hour and drained)1/3cupcoconut cream (the thick part only of a chilled can of coconut milk)1/4cupcoconut oilmelted and cooled1/3cupmaple syrup6ozraspberries3Tbsplemon juice1tsp vanilla extract1/2cupHu Kitchen gems or dark chocolate chipsmelted, for drizzle
Instructions
Crust:
Place all ingredients in a food processor and pulse until a crumbly paste forms. If you process too long it will start to resemble a nut butter, I prefer some crunch in the crust.Line a muffin pan with parchment or silicone liners. Press the crust mixture into the liners on the bottom and slightly up the side. You will make 10-12 mini cheesecakes. Chill while you make the filling.
Filling:
You’ll want to use a high powdered blender, like a Vitamix to get the filling very creamy, although a food processor can do the job too if you don’t have a blender.Place all filling ingredients in the blender or processor and process until very creamy. Scrape down the sides a few times between blending. Once thick and creamy, divide the mixture among the muffin liners, on top of the chilled crust. Cover and place in the freezer for at least 3 hours to set. You can also refrigerate overnight to set.Once set, drizzle with melted chocolate and serve. You can store these in the freezer for up to 3-4 weeks and the refrigerator for up to one week. Once frozen, I recommend refrigerating for about an hour to get a softer texture, but this is up to you. Enjoy!
Nutrition
Calories: 322kcalCarbohydrates: 23gProtein: 7gFat: 25gSaturated Fat: 11gSodium: 54mgPotassium: 287mgFiber: 3gSugar: 12gVitamin A: 5IUVitamin C: 5mgCalcium: 43mgIron: 2mg
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Want More Paleo + Vegan Dessert Recipes? Try One of These!
Chocolate Chip Cookie Vanilla Cheesecake
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Best Chewy Chocolate Chip Cookies
Triple Chocolate Fudge Brownies
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No Bake Lemon Strawberry Cheesecake
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