Vegan-mini WHITE CHOCOLATE RASPBERRY CHEESECAKES
By blum099
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
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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