No-Bake Raspberry Cheesecakes

These no-bake raspberry cheesecakes are the perfect crowd pleasers or just make for yourself and enjoy over the course of ‘a few days’…I mean a few months!

Yields 12 Servings | Total Time 5 hours +

Ingredients (Crust)

• 1 cup almonds nuts - can sub any other nut such as brazil nuts, cashews, walnuts, etc

• 1 cup shredded coconut

• 1 cup packed medjool dates, approx. 16 dates - soaked in hot water for 10 minutes

• 1/4 tsp sea salt

Ingredients (Filling)

• 1 cup raw cashews, soaked 4+ hours in water or 30 minutes in boiling water

• 1 cup full-fat coconut milk

• 1 cup fresh raspberries + more for garnish - can sub with frozen raspberries

• 1/4 cup raw honey or maple syrup

• 2 tbsp coconut oil (melted + cooled)

• 1 tsp vanilla

• Pinch sea salt

Ingredients (Chocolate Shell)

• 1/2 cup cacao butter

• 1/2 cup cacao powder

• 2 tbsp raw honey or maple syrup

  • OR sub previous three ingredients with 3/4 cup dark chocolate + 1 tbsp coconut oil

Ingredients (Desired Garnishes - Optional)

• 1/4 cup fresh raspberries

• 2 tbsp cacao nibs

• Flake salt

Preparation

1. Soak the cashews and medjool dates using the methods mentioned above.

2. Place a medium pan on medium heat and add in the shredded coconut. Toast for 3-5 minutes stirring often until the coconut is golden in color. Set aside.

3. To make the crust, place the almonds in a food processor and process until a fine meal texture is achieved. Transfer to the bowl with the shredded coconut. Add the medjool dates to the food processor and blend until a paste is formed. Add in the almond meal, shredded coconut and salt and pulse until well combined.

4. Take out a 12 tin muffin tray and lightly grease with coconut oil. Cut 24 6’’x1/2” strips of parchment paper and line each muffin tin with 2 strips crossing over each other. It should look like an X. This makes it much easier to remove the cheesecakes before serving.

5. Evenly distribute the crust batter amongst the 12 muffin tins and firmly press to create an even layer at the bottom of each tin. Place in the freezer for 15 minutes.

6. To make the filling, place all ingredients into a high speed blender and blend until completely smooth. You may need to scrape down the edges a couple of times. Remove the muffin tray from the freezer and evenly pour the filling amongst the muffin tins. Gently tap the tray on the counter a few times to remove any air bubbles.

7. Place the tray in the freezer, ensuring it is on a flat surface, for at least 4 hours to overnight to harden.

8. Remove from the freezer and use a small knife to carefully loosen the cheesecakes from he tins. Grab the parchment paper strips to fully remove the cheesecakes. Place back in the freezer on a plate until ready to pour over the chocolate shell.

9. To make the chocolate shell, place the cacao butter in a glass bowl and either melt in the microwave in 30 second increments or over a small pot of simmering water placing the glass bowl directly on the pot. When melted, stir in the cacao powder and sweetener of choice. OR if using store bought dark chocolate, simply melt in the microwave with the coconut oil.

10. Line all the frozen cheesecakes up on a flat surface and spoon over a thin layer of the chocolate shell ensuring it drizzles over the sides. Do so one by one and quickly sprinkle any desired garnishes as the chocolate shell hardens within a few seconds.

11. When done, store in the freezer until ready to use and defrost for 10 minutes before serving!

12. Store extras in the freezer for up to 3 months.