These vegan and gluten-free bite-sized "cheesecakes" are so delicious and easy to make! A date and nut base with creamy cashew, coconut milk, and raspberry filling, you can feed your sweet tooth with this healthy recipe!
Soak cashews: Place cashews in glass or jar and fill with water. Let soak for 3 hours. For quick soaking method: pour boiling water over cashews and let sit uncovered for 30 minutes.
Place a can of coconut milk in the fridge overnight. This separates the solid from the liquid.
Soak the dates in warm water for 10 minutes.
To Make the Base:
Add shredded coconut, soaked dates, and walnuts to a food processor and pulse until nuts are in very tiny pieces.
Fill mini cupcake tin with 1 Tablespoon of mixture and press down with your fingers. Put in the freezer to set while making the filling.
To Make the Filling:
Rinse out food processor and place all the ingredients for the filling minus the raspberries in the food processor. Blend until smooth. Stop food processor and scrape sides with a rubber spatula to get all the cashew pieces blended.
Remove the tin from the freezer and spoon 1/2 Tablespoon filling over the crust.
Make raspberry puree by mashing 1/2 cup of raspberries in a fine mesh strainer to separate the seeds from the juice. Put raspberry puree in food processor with remaining filling. Process until blended.
Top each cheesecake with raspberry layer. Use the backside of a butter knife or bowl scraper to smooth out tops.
Freeze for 3 hours or overnight. Take out of the freezer and let thaw for 15 minutes before consuming. Store any leftovers in the freezer.
* A fast method for soaking cashews is to put them in a glass cup and pour boiling water over them. Let sit uncovered for 1 hour.
** The coconut cream separates from the milk when cold. I use the cream in my recipe for a more creamy texture. Save the milk to use for smoothies or other recipes!