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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.
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