When it comes to flavor, these no-bake “cheesecake” bites are anything but mini. Just one taste and you’ll experience a delightful combo of tropical coconut, zesty lemon, creamy cashews and tart raspberries. It’s a refreshing treat that tastes like dessert, but it’s actually loaded with lots of nutritious superfoods. A silicone mini cupcake sheet (2 inches in width) works best, but any mini cupcake pan will do!
Mini No-Bake Raspberry "Cheesecake" Tarts (Vegan)
Servings 25 tarts
Calories 205 kcal
Ingredients
Crust
- 1 cup raw pistachios
- 1/2 cup almonds
- 1/2 cup Vitacost Organic Walnuts
- 14 pitted medjool dates
- 1/2 cup dried shredded coconut
Filling
- 2 cups raw cashews, soaked for 30 minutes or overnight
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 2 Tbsp. coconut oil
- 2-1/2 lemons, juiced
- 1 container fresh raspberries
- Pinch sea salt optional
Instructions
-
In blender or food processor, pule pistachios, almonds, walnuts and coconut until finely ground. Add dates and pulse until evenly combined and sticky.
-
Using fingers, press 1/4-inch mixture firmly into bottoms of silicon slots. Transfer to freezer to set.
-
In the meantime, drain cashews. In blender, combine cashews, coconut cream, maple syrup, lemon juice, raspberries and salt (if using). Blend on high until smooth and creamy.
-
Remove cupcake sheet from freezer. Layer raspberry cashew filling on top of each crust. Garnish with sliced raspberries for an extra pop of color and flavor.
-
Return to freezer for 1-2 hours. Store in airtight container in freezer for up to one month.
Nutrition Facts
Mini No-Bake Raspberry "Cheesecake" Tarts (Vegan)
Amount Per Serving (2 tarts)
Calories 205
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Sodium 3mg0%
Potassium 283mg8%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 2.6mg3%
Calcium 34mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.