No-Bake Vegan Raspberry Cheesecake

• Vegan aspberry cheesecakes are an easy no-bake dessert
• Makes personal-sized cheesecakes
• They are made with simple wholesome ingredients
• No-bake cheesecake that is vegan and gluten-free
• A fun Valentine’s or Galentines dessert
• Gluten-free, dairy-free, and refined sugar-free
• Raw vegan treat anyone can enjoy
• Store them in the freezer for when you need something sweet

• Dates: soft medjool dates help make this no-bake crust
• Oats: rolled oats give the crust lots of good texture
• Walnuts: This creamy nut is great for brain health and adds great nutty flavor to the crust
• Cacao powder: a chocolate superfood to make the crust rich and chocolatey
• Chocolate chips: add extra chocolate flavor to the crust
• Cashew butter: cashew butter makes this raw vegan cheesecake so easy to make with no soaking cashews required
• Maple syrup: adds a sweetness to the tartness of the raspberries
• Frozen raspberries: I used frozen raspberries because it is what I had on hand
• Coconut Cream: the top part of coconut milk or buy a can of coconut cream
• Lemon juice: the top part of coconut milk or buy a can of coconut cream

• Slice dates in half and remove the pits.
• Add the chocolate crust ingredients to a food processor and blend until it forms a dough-like consistency.
• Form into small balls and place in silicone muffin cups.
• Press to flat to form the crust for each mini cheesecake.
• Store in the freezer while you make the raspberry cheesecake filling.
• Add raspberry cheesecake ingredients to the food processor and blend till smooth and creamy.
• Spoon the cheesecake mixture into each muffin cup. Place back in the freezer to set the cheesecake filling.
• Remove cheesecakes from the freezer and allow to soften 5-10 minutes before serving and enjoy as is or top with whipped cream 

• Fresh raspberries can replace frozen raspberries
• You can substitute cacao powder with cocoa powder
• Make sure to use certified gluten-free oats if you are gluten-free
• Use vegan chocolate chips if you are dairy-free

• If your dates are not sticky and moist you can soak them quickly in hot water to make them easier to process and turn into dough. Try soaking the dates in hot water for a few minutes then drain thoroughly to prevent the crust from getting soggy.
• You can buy a can of coconut cream or you can use the top layer (the thick part) from a can of coconut milk for the coconut cream

No-bake raspberry cheesecakes are amazing on their own but feel free to top them with whipped cream, a chocolate drizzle, or a raspberry.

I like to store the cheesecakes in the freezer and take them out to let them soften before eating (around 5-10 minutes). However, you could also take them out and let them thaw in the fridge. Cheesecakes will last about 4 days stored in the fridge and up to three months in the freezer.

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