Cheesecake. What do you say about cheesecake that hasn't been said before? It's an utterly fabulous dessert of course, one that is best enjoyed in small bites in my personal opinion. Little tastes of heaven. Creamy, rich, and decadent.
For many, cheesecake is intimidating. I'm not sure why, maybe it's the time or the water bath, but lots of people shy away from making cheesecake. I have to admit, I'm one of them. Still to this day I haven't made a traditional cheesecake, and I most likely never will.
But I've come to terms with that. I've found alternatives.
Dairy-free, refined sugar-free, gluten-free alternatives.
I always assumed that everyone loved cheesecake. It's an American classic, right? Whether you're a New York, Philadelphia or Chicago style cheesecake fan, we all love ourselves a piece of this luscious dessert. It's perfect for celebrations and holidays (like the 4th of July…hint, hint) and it is enjoyed by all.
But assumptions can be wrong. We took a little poll on my Facebook page (make sure to join us on over there!) yesterday to see what my readers would rather see, a cheesecake or a granola bar. I was shocked at the results. I was expecting a landslide victory for the cheesecake, but surprisingly it was close. Like very close. Like one vote away close.
But cheesecake won fair and square.
I can totally understand why some folks avoid cheesecake. It's rich, filling, high calorie and has a very distinct taste and texture. Many of us associate cheesecake with being unhealthy.
But this time it's different. This one is special. This one is healthy. This one is dairy-free, refined sugar-free, raw and gluten-free. This one is delicious.
When I set out to make this cheesecake, I wanted it to be something out of the ordinary. Unique. Memorable. I wanted it to have some sass, a pop of color, bright and fun, perfect for the 4th of July celebration I will be having with my family in Maine.
As you might be able to tell, I'm all about seasonal produce lately and this includes with my desserts. I'm integrating the sweet, luscious berries that are all over our markets whenever possible. Sadly, strawberry season is over (I picked 3 times this year!), so we moved on to our smaller berry friends.
For this recipe, it's black raspberries. Don't get these confused with regular blackberries, because they're in a league of their own. You rarely see them in the stores, or even in Farmer's Markets, but they are abundant in the wild (espcially if you look carefully).
Much to my delight, this summer I discovered something wonderful. My back yard is surrounded by black raspberry bushes! The prickers are fierce, my legs are scratched, my arms and back are covered in bug bites, but trust me it was totally worth it.
This cheesecake is amazing.
But it's different too. It's my gluten-free, dairy-free, refined sugar-free alternative. And honestly, as a cheesecake lovin' gal, this one is better. Way better.
Black Raspberry Mini "Cheesecake"
- 1/4 cup pecans
- 3 medjool dates
- dash of salt
- 3/4 cups cashews soaked for 4+ hours
- 1/4 cup meat of one thai young coconut
- 1 tablespoon coconut butter
- 2 tablespoons coconut oil melted
- 2 tablespoons coconut water
- Juice of 1/2 lime
- 2 tablespoons raw honey
- 2 pinches of salt one for the crust, one for the filling
- 2 tablespoon smashed black raspberries
- Line the bottom of a 4" spring form pan with parchment paper.
- In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about 1 minute.
- Press the dough into the bottom of the spring form pan and place it in the freezer for at least 2 hours.
- To assemble the filling, place the remaining ingredients in a blender and blend on high until smooth.
- Scoop the filling into the frozen dough and smooth over with the back of a spoon.
- Spread the smashed berries on top of the filling and place the cake back in the freezer for another 2 hours, until the cake is hard.
- Slice with a sharp knife, placed in warm water and serve chilled.
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This post is shared on: Wellness Weekend, Slightly Indulgent Tuesdays
11 comments on “Black Raspberry Mini “Cheesecake””
This looks amazing! I am all about the raw cheesecakes lately, and one topped with delicious black raspberries sounds divine :)!
Definitely a new favorite in our house too! Next up is a chocolate one 🙂 You can’t go wrong with Chocolate Cheesecake!!
Mmmm…. I love raw, vegan cheesecake and this one looks scrumptious!! Thank you for this recipe!
Found your recipe through this week’s Weekend Wellness. Excited to try this, looks mouth-watering & love that it’s gluten-free & vegan (I’m both).
Thank you Janae! Please let me know how it turns out for you. One of my readers pointed out that it’s not 100% vegan because of the honey, but if you wanted to swap that, it would be just as tasty with maple syrup, brown rice syrup or agave (although I don’t eat agave). Have a great weekend! xo
I am not a big dessert person, but THIS is something I would LOVE. I know it 😉 Thanks Alyssa <3
Thanks Meg! Let me know if you end up trying the cake – it is an all time favorite in our house! xo Alyssa
Wow this is awesome and delicious.Just like girls boys are also conscious when it come’s to our health.Thanks for sharing your recipe in making a Black Raspberry Mini “Cheesecake” dairy-free, refined sugar-free, raw and gluten-free with this there’s no need for me to get conscious if I eat too much sugar and I can even eat the whole Black Raspberry Mini ” cheesecake”.
this looks wonderful. I’m not sure I can find thai young coconut in my neck of the woods, can you suggest a substitution?
Why thank you, Cathie! Hmmm…I’m not sure there would be a good substitute one for one. I think you could try using some coconut cream (cold cream that sits on the top of the can of full-fat coconut milk after it’s been refrigerated for 12 hours), and mix some coconut oil in. The coconut oil will help keep it hardened as it cools. Let me know if this works for you!