Why do I need to soak the cashews for the cheesecake?

Soaking the cashews helps to soften them, ensuring they blend into a super smooth and creamy consistency for the cheesecake filling, free from any gritty texture.

Can I use a different type of tofu instead of silken tofu?

Extra firm silken tofu is crucial for achieving the desired creamy, smooth, and firm texture of these cheesecakes. Other tofu types will not yield the same result.

What does the mashed banana do in the cheesecake filling?

The mashed banana contributes natural sweetness and helps to create a smooth, creamy texture in the cheesecake filling, complementing the raspberries and tofu.

How should I store these mini raspberry cheesecakes?

After cooling completely and removing the muffin liners, store the cheesecakes in an airtight container in the refrigerator. Drizzle with chocolate just before serving.

Can I prepare the crust ahead of time?

Yes, you can prepare and bake the graham cracker crust up to a day in advance. Let it cool completely, then cover it until you're ready to add the cheesecake filling.

9 years ago

Mini Raspberry Cheesecakes
[Vegan]

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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A close-up of several individual vegan mini raspberry cheesecakes, drizzled with melted chocolate, served on a white platter.

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Dairy Free

These raspberry cheesecakes are bite-sized little pieces of heaven. The crumbly gram cracker crust is topped with a creamy, smooth cheesecake that has just a hint of raspberry. The cakes are tied together with an elegant drizzle of chocolate at the end.

Ingredients You Need for Mini Raspberry Cheesecakes [Vegan]

For the Crust:

5.29 ounces vegan graham crackers
1/2 cup all-purpose flour
1 1/2 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons coconut oil, melted
2 tablespoons unsweetened almond milk

For the Cheesecake:

1/2 cup unsalted cashews, soaked for two hours and drained
1 cup fresh raspberries
1/3 cup mashed banana (about 1 medium banana)
1 12-ounce package extra firm silken tofu
1/4 cup freshly squeezed lemon juice
3 tablespoons coconut oil, melted
1 tablespoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
Vegan chocolate, to drizzle

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How to Prepare Mini Raspberry Cheesecakes [Vegan]

To Make the Crust:

Preheat oven to 350°F.
Place 12 muffin liners in a muffin a tin.
In the bowl of a food processor add the graham crackers, flour, sugar, ground cinnamon, coconut oil and almond milk. Process the ingredients into fine crumbs.
Spoon the mixture evenly into each muffin cup and pat it down with a spoon.
Bake for 5 to 10 minutes. Set aside to cool.

To Make the Cheesecake:

In a blender, combine the cashews, raspberries, banana puree, silken tofu, lemon juice, coconut oil, vanilla extract, sugar, cornstarch, and salt, until they are very smooth. It may take several minutes and several scrapings.
Divide the filling evenly among muffin tins, until the batter is an 1/8-inch from the edge.
Bake them for 20-25 minutes or until they are set.
Remove them from the oven and let them cool completely.
Remove the muffin liners. At this point, you can put the cheesecakes in an airtight container and refrigerate them.
Drizzle them with melted chocolate before serving.