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!
Servings: 2
Calories: 734kcal
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
Calories: 734kcal | Carbohydrates: 67g | Protein: 11g | Fat: 51g | Saturated Fat: 20g | Sodium: 318mg | Potassium: 716mg | Fiber: 8g | Sugar: 46g | Vitamin A: 55IU | Vitamin C: 8.7mg | Calcium: 55mg | Iron: 4.5mg