Cheesecake is one of my favorite desserts and if you love cheesecake too, but don’t need an entire cheesecake in the house, try mini cheesecakes instead. After all, who can resist a dessert when it comes in such a cute little package?

This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd. The individual ready-to-go single servings is the way to go for gatherings. They are simple, straightforward, and at only a few bites each, they are awesome for portion control.

This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this is made with cashews, coconut cream, and flavoured with raspberries, beet and lemon. Yep: mini cheesecake. And they are PINK!

I was so excited with the color combination of the beet and raspberries, so darn pretty in pink. Not only do the beets and raspberries provide lots of color, they also provide a ton of nutrients, like fiber, vitamin c, copper, vitamin k, omega-3 fatty acids, potassium, and more.

If you are wondering about the beet flavor – it doesn’t come through nearly as much as its beautiful color.  Instead, you get the flavors of tart raspberries, freshly squeezed lemon, followed by sweet honey to delicately round out the cheesecake flavors over the nutty crust. It delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as these babies are sure to wow, as well as your tastebuds.

Although they are called cheesecakes, they have no actual cheese in them and without cheese, these aren’t your typical cheesecakes. However, they have the same texture and are creamy and delicious. Many vegan type cheesecakes are made with vegan cream cheese, which can sometimes be heavily processed. I prefer these cashew-based ones, which are made with whole food ingredients and are also a great option if you are gluten-free.

These no-bake cheesecakes are served in individual cups for the perfect dessert. They are rich, decadent, so incredibly simple to make and easy to transport. Top with fruit or berries or even fruit puree or a chocolate drizzle. I love that you don’t have to use your oven, and they are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

They are made in a cupcake pan which means they are the perfect individual size. No slicing cheesecake! They can even look a little fancy with chocolate drizzle if you are serving them at a party.

As well as being really easy to make, these cheesecake cups are healthier than your average treat as they are made with wholesome REAL food ingredients. With the added protein powder it makes them more balanced than the traditional high carb recipe. Old fashioned baked recipes always had tons of sugar, carbs and fats. The new modern way it to add protein making the recipe more balanced and healthy.

Eating protein-rich foods has many health and fitness benefits, including:
Speeding recovery after exercise and/or injury.
Reducing muscle loss
Building lean muscle
Helping maintain a healthy weight
Curbing hunger

A well-balanced diet with proper ratios of macro nutrients (protein, healthy carbs and fats) provides all of the: energy you need to keep active throughout the day. nutrients you need for growth and repair, helping you to stay strong and healthy and help to prevent diet-related illness.

When you find your optimal balance and amounts of macro nutrients, you take a major step toward reaching your health goals and this balance has been improved in this recipe by the addition of healthy protein.

Great for a special occasion, these delicious little bites are both simple to make and a real crowd pleaser. They are sure to be a hit and you will be asked for the recipe.

Raspberry & Beet Protein Mini Cheesecakes

These mini cheesecakes are perfectly portioned with a creamy, raspberry center that's almost unbelievably easy to make. Berries and cream belong together. Top them with fresh raspberries for a seriously tasty, healthy treat!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, healthy mini cheesecake cups, no bake mini cheesecakes, no bake protein mini cheesecakes, raspberry beet protein mini cheesecakes

Servings 12

Ingredients

Base Crust

• 1 cup almonds, or walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1 teaspoon vanilla extract

Raspberry Filling

• 1 cup cashews, soaked 3+ hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1 cup raspberries, fresh or frozen (thawed, drained)
• 1 medium beet, peeled and roughly chopped
• 1/4 cup protein or collagen peptides powder
• 1/4 cup honey or maple syrup
• 1 lemon, juice and zest

Toppings Optional

• Fresh raspberries
• Freeze dried raspberries
• Drizzle melted chocolate

Instructions

Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 12-hole muffin pan with parchment or silicone liners.

  Place almonds into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake bases.

  Divide and press the base mixture into the bottom of your muffin liners evenly. Refrigerate while you prepare the filling.

Raspberry Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, raspberries, beet, protein powder, honey, lemon juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Divide the mixture among the muffin liners, on top of the chilled crusts and spread evenly with a spatula or the back of a spoon,

  Cover and place in the freezer for at least 2-3 hours to set. You can also refrigerate overnight to set.

  To serve, add some raspberries for topping or a sprinkling of freeze dried berries for a burst of colour and flavour.

  Store up to 1 week in fridge or up to 3 months in the freezer.

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites