I have a love/hate relationship with cheesecake. It’s so decadent and delicious that obviously I love to eat it, but – as someone who shouldn’t be eating a ton of dairy – I hate the guilt (and occasional stomach ache) that comes with knowing I ate something that I shouldn’t have. These dairy-free cheesecakes are the solution to my rich and creamy cheesecake cravings.
And while my raspberry swirling skills leave something to be desired, these dairy-free mini cheesecakes do not.
Dairy-Free Mini Lemon Raspberry Cheesecakes
1 c pitted dates (soaked in warm water for 10 minutes then drained)
1 c walnuts
1 1/2 c raw cashews (soaked in boiling water for 1 hour then drained)
1/4 c lemon juice
1/3 c coconut oil, melted
1/2 c plus 2 T coconut milk
1/2 c honey (substitute agave nectar if vegan)
4 oz. fresh raspberries
Add dates to a food processor and blend until you have small bits that form a ball. Remove the dates from the food processor and set aside. Then add walnuts to the food processor and process into a meal. Add the dates back to the food processor and blend with the nuts until a dough forms (it should stick together when you squeeze it between your fingers).
Lightly grease a standard size muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots to create little tabs (see second photo above). This will make it easier to pop the cheesecakes out of the pan once frozen.
Divide crust among the muffin slots (about 1 T per slot) and compress the crust using the back of a spoon. Set the muffin tray in the freezer to firm up the crust.
Add all of the filling ingredients to a blender and mix until smooth (use the liquefy setting).
Remove the muffin pan from the freezer and pour the filling over the crust in each slot. Tap the pan on the counter a few times to remove air bubbles.
In a small bowl, mash the raspberries with a spoon. Gently place some of the raspberry mash on top of each cheesecake, swirling the raspberries into the filling as you go. Then cover the pan with plastic wrap and freeze until hard, about 4-6 hours.
To remove the frozen cheesecakes, slide a knife around the edges of the pan and then pull the paper tabs to pop them out of the pan. Let the cheesecakes soften for 1-2 minutes before serving.
Recipe makes 12 mini cheesecakes. Cheesecakes can be stored in the freezer for up to a week.
Recipe adapted from Minimalist Baker.