Black Raspberry Mini "Cheesecake"

Black raspberry cheesecake with a pecan crust.

Black Raspberry Mini "Cheesecake"

Black Raspberry Cheesecake is the most rich and decadent dessert that you'll taste all summer long. This creamy gluten free cheesecake contains a crushed-pecan crust, a velvety vanilla filling, and a tangy berry topping!

Course Dessert

Cuisine American

Keyword easy cheesecake recipe, no bake cheesecake, no bake raspberry cheesecake, raspberry cheesecake

Prep Time 15 minutes

Freeze 4 hours

Total Time 4 hours 15 minutes

Servings

Calories 734kcal

Author Queen of Quinoa

Ingredients

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

Instructions

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.
Enjoy!

Notes

The filling was a bit hard to blend in my blender. I had to keep turning it off and stirring it with a spatula to keep it moving in the blender.

gluten-free | dairy-free | refined sugar-free | soy-free | raw

Nutrition