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Vegan-mini WHITE CHOCOLATE RASPBERRY CHEESECAKES

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Oreo cookie crust, creamy white chocolate cheesecake, and fresh raspberry swirls! These 10-ingredient no-bake mini vegan cheesecakes require very little effort for big flavor returns.
Author: Amanda Maguire | Pickles & Honey
Recipe type: Vegan
Cuisine: Cheesecake, Dessert
Serves: 12 mini vegan cheesecakes

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Ingredients

  • for the crusts:
  • 18 Oreo cookies (or other vegan chocolate sandwich cookies)
  • 2 1/2 tablespoons melted unrefined coconut oil
  • for the raspberry swirl:
  • 2 ounces fresh raspberries
  • 1 teaspoon fresh lemon juice
  • for the cheesecake fillings:
  • 1 3/4 cups raw cashews, soaked for 2 hours, rinsed and drained
  • 1/2 cup + 1 tablespoon non-dairy milk
  • 1/3 cup pure maple syrup
  • 1/4 cup melted raw cacao butter
  • 3 1/2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine grain sea salt

Details

Preparation time 135mins
Cooking time 135mins

Preparation

Step 1

To make the crusts, add the Oreos to a food processor or blender and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
Line a muffin tin with 12 cupcake liners. Add 1 tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins; set aside.
In a small bowl, smash the raspberries with a fork and mix in the lemon juice; set aside.
Add all of the filling ingredients (excluding the raspberry mash) to your blender. Process for 1-3 minutes, or until the texture is very smooth. If the mixture is too thick to blend, add a splash more filtered water at a time until it blends. Pour the filling evenly over the crusts (there should be about ¼ inch of the cupcake liners showing at the top).
Spoon approximately ½ tablespoon of the raspberry mash over each of the mini cheesecakes, then run a knife through the top of the filling (without touching the bottom layer of crust) to create raspberry swirls. Freeze until firm, about 2 hours.
For best and creamiest texture, allow the cheesecakes to soften slightly (about 10 minutes) before serving. Garnish with additional fresh raspberries if you like.

P.S. I used this brand of raw cacao butter. If you buy some, I highly recommend making dark chocolate vanilla maple almond butter cups with the leftover cacao butter. They will rock your world

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