Mini no-bake raspberry cheesecakes

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» Mini no-bake raspberry cheesecakes

These irresistible no-bake mini cheesecakes make a gorgeous vegan-friendly dessert, just the job for sharing with friends on a warm spring or summer’s day.


  • You will need a food processor or blender to create the luxurious, smooth texture of the filling.
  • Soaking the cashews neutralizes enzyme inhibitors and enables your body to absorb more of the vitamins and minerals from the nuts. It also helps to make the filling moist. 
  • Turn the tin of coconut milk upside down and place it in the fridge. Then when you open it, you will have all the cream on the top. This will make it easier to ensure you have half the cream and half the water to make up the 200 ml required. Alternatively just give the tin a really good shake before measuring the required quantity. 
  • If you use a high quality blender, you will achieve a smoother, creamier texture for your filling. Kate uses a Vitamix which is excellent choice, but expensive.
  • You will need a muffin tin lined with parchment paper and lightly greased.

IngredientsMini Rapberry Cheesecakes

For the crust

  • 100g pecan nuts
  • 100g medjool dates, pitted (approximately 8)
  • 75g desiccated coconut 
  • 1 tbsp coconut oil, melted
  • Zest 1 lemon 
  • Pinch salt

For the filling

  • 125g cashew nuts, soaked overnight (or for at least 4 hours) and then drained through a sieve
  • 60ml coconut oil, melted 
  • 200ml organic, tinned coconut milk (half a standard 400ml tin)
  • 150g fresh raspberries
  • Juice 1lemon 
  • 80ml maple syrup
  • 1 tsp vanilla extract
  • Pinch salt

To decorate

  • Fresh raspberries or any berries of your choice


  1. Begin by soaking the nuts. Place your cashews in a bowl and add enough water to cover them. Cover and soak for approximately four hours.
  2. Cut thin strips of parchment paper and lay a strip in each cavity of the muffin tin. The paper will act as a little handle to lift out the cheesecake.
  3. Make the crust by placing all the ingredients in a food processor. Whizz until smooth. Add a drop of boiling water if the mixture looks a little too sticky.
  4. Tip the crust mixture into the prepared muffin tin and pat down to create a thin, even layer in each section.
  5. Place the tin in the freezer for two to three hours to allow the base of the cheesecake to harden (which will make it easier to load with filling).
  6. Meanwhile, make the filling. Rinse and drain the soaked nuts. Wipe out the food processor and blitz the cashews.
  7. Add the remaining filling ingredients and blend until smooth.
  8. Taste the mixture and add more lemon juice or maple syrup as required.
  9. Remove the muffin tin from the freezer and pour some filling mixture on top of each base crust. Level out the fillings then place the tin back in the freezer for a minimum of three to four hours, or overnight.
  10. Approximately 30 minutes before you are ready to serve the cheesecakes, remove the tin from the freezer and allow to thaw slightly.
  11. When you are ready to serve the cheesecakes, remove them from the tin and place on a plate decorated with fresh berries.

Recipe by Kate Sandat - find her online.


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