These adorable mini cheesecake cupcakes have got that creamy, authentic flavor down pat. It's all thanks to the magical combination of cashews, lemon juice, and dates. Açai offers the perfect fruity note to balance out the citrusy lemon flavors.

Raw Açai Mini Cheesecakes [Vegan]

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For the Crust:

  • 1 cup almonds
  • 1 cup dates
  • 1/2 cup shredded coconut
  • 1 teaspoon coconut oil (optional)
  • Pinch of salt

For the Cheesecake:

  • 2 cups raw cashews soaked
  • 2 frozen bananas
  • 4 soaked dates
  • 1 teaspoon açai powder
  • 1 lime juiced
  • Pinch of salt

For the Coconut Cream:

  • 2 cups young coconut meat
  • 4 dates
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil, melted
  • Pinch of salt


To Make the Crust:

  1. Put all crust ingredients in a blender pulse several times.
  2. Press mixture into mini cupcakes form.

To Make the Cheesecake:

  1. Blend ingredients for cream and add mixture to the crust.
  2. Put in the freezer for at least 3 hours.
  3. Blend all ingredients for coconut cream until very smooth and creamy.
  4. This may take 5-7 minutes.
  5. Chill for 20 minutes before using.
  6. Top cupcakes with coconut cream and serve.


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