Chocolate Raspberry Mini Cheesecakes

These no bake mini cheesecakes have a chewy chocolate layer topped with a super creamy, sweet, raspberry cashew cheesecake layer. Top them with a chocolate drizzle for a seriously tasty, healthy treat!

After all, who can resist a dessert when it comes in such a cute little package?

Cheesecake is one of my favorite desserts and if you love it too, but don’t need an entire cheesecake in the house, try mini ones instead.

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, sweetened condensed milk and loads of sugar, this is made with almonds, cashews, raspberries, dates, coconut cream and flavoured with lemon. It’s like a tropical holiday in your mouth! I can't get enough of them.

There are few things that go together better than a chocolatey base topped with raspberry, cashew cream filling so if you are craving something delish, these small but mighty slices of heaven will definitely hit the spot.

This is one of the yummiest and easiest cheesecake recipes ever! Luxurious, creamy, sweet, bursting with flavor and using good-for-you ingredients. 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 taste buds.

The perfect portion-controlled treat for an any time healthy snack or dessert! Or any time you are craving a little something sweet but want to stay on track with your healthy eating plan.

You will not believe how delightful these little strawberry cheesecake tarts are. AND, they are so easy to make. New favorite dessert recipe coming right up!

Course Dessert, Snack

Cuisine Healthy Clean Eating

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

Servings 12

Ingredients

Base Crust

• 1 cup almonds, or walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract

Filling

• 1 cup cashews, soaked 3+ hours and drained
• 1 13.5 oz coconut cream, full fat (solid part only) *see note below
• 1 cup raspberries, fresh or frozen and drained
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 lemon, juice and zest

Chocolate Drizzle

• 1/2 cup chocolate chips
• 1 teaspoon coconut oil

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 muffin pan with parchment or silicone liners.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa 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.

Filling

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

  Place all filling ingredients - cashews, coconut cream, raspberries, coconut oil, honey and 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 the back of a spoon, then place back in the refrigerator.

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

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Drizzle the mini cheesecakes with melted chocolate and serve.

  You can store these in the freezer for up to 3-4 weeks and the refrigerator for up to one week. Once frozen, I recommend refrigerating for about an hour before serving to get a softer texture.

   

   

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