What if my crust mixture doesn't stick together easily?

If your crust mixture is too crumbly, add 1-2 more pitted dates to the food processor and blend again until it easily sticks together.

Why do I need to soak the cashews overnight for the filling?

Soaking the cashews ensures they soften sufficiently, allowing them to blend into a perfectly smooth and creamy consistency for the cheesecake filling.

Can I skip the two-layer filling process and just mix all the raspberries in at once?

While you could, the recipe's two-layer method creates a distinct plain cashew base topped with a vibrant raspberry layer, enhancing both flavor and visual appeal.

How should I store these Raspberry Brownie Mini Cheesecakes?

Store the mini cheesecakes in the freezer. When ready to eat, defrost them in the fridge for 20-30 minutes and garnish with fresh or frozen raspberries.

Why do I need to heat the coconut oil and maple syrup together?

Heating the coconut oil with the maple or agave syrup helps to ensure they are fully incorporated and blend smoothly into the cashew mixture, preventing any chunks.

10.7K Views 12 years ago

Raspberry Brownie Mini Cheesecake
[Vegan]

Name: Raspberry Brownie Mini Cheesecake [Vegan]
Cook time: 30 min
Yield: 6
Ingredients: Crust Bottom:; 2 and 1/2 cups dates, pitted; 1 cup raw cocoa powder; 2 cups walnuts; 1/2 cup raw almonds; 1/4 teaspoon salt; Fill:; 2 1/2 cup cashews, soaked overnight; juice of 3 lemons; 1/3 cup + 1 tbsp maple syrup or agave; 1/3 cup coconut oil; 1 1/2 tsp vanilla; 2 cup frozen raspberries, thawed; 

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A close-up of several individual vegan Raspberry Brownie Mini Cheesecakes, showing the dark brownie crust and two distinct layers of creamy cashew filling, topped with fresh raspberries.

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Vegan Raspberry Brownie Mini Cheesecake

No cheese? No milk? No butter? Nope, nope and nope. Then what’s that in the “cheesecake”? Cashews. For people who love cheesecake and it’s creaminess, there probably isn’t a healthier alternative than this. Cashews are full of healthy fats such as omega-9 fatty acids, B vitamins, dietary fiber, and... Read More

Ingredients You Need for Raspberry Brownie Mini Cheesecake [Vegan]

Crust Bottom:

2 and 1/2 cups dates, pitted
1 cup raw cocoa powder
2 cups walnuts
1/2 cup raw almonds
1/4 teaspoon salt

Fill:

2 1/2 cup cashews, soaked overnight
juice of 3 lemons
1/3 cup + 1 tbsp maple syrup or agave
1/3 cup coconut oil
1 1/2 tsp vanilla
2 cup frozen raspberries, thawed

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How to Prepare Raspberry Brownie Mini Cheesecake [Vegan]

Crust Bottom:

Place walnuts and almonds into the food processor and blend until the nuts are finely ground.
Add cocoa, salt and blend again for 1-2 minutes.
Slowly add dates while the processor is running. Work until the “dough” or mixture easily sticks together (if it doesn’t add 1-2 more dates).
Line a cupcake mold with plastic wrap and press about 2 to 4 tbsp of the crust batter into the mold. How much is needed would depend on the size of the cupcake mold.
Place the cupcake mold into the freezer to harden

Fill:

Strain the cashews of any left over water; blend or process with lemon juice and vanilla.
Heat together coconut oil and maple/agave syrup.
Add into the cashew mix and blend until smooth. Try to avoid any chunks.
Bring out the cupcake mold and pour enough of the fill to cover at least 1/3 of each mold.
Place them back into the freezer for the layer to harden.
Blend or process the left over mixture with raspberries.
When the layer is ready, top up the cupcake mold with this raspberry cheesecake mix.
Store them in the freezer. Defrost in the fridge 20-30 mins before eating and garnish if you would like with fresh or frozen raspberries.