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No-Bake Vegan Raspberry Cheesecake Bites | Vitacost.com/Blog
Mini No-Bake Raspberry "Cheesecake" Tarts (Vegan)
Servings: 25 tarts
Calories: 205 kcal
Author: Anastasia Midas
Ingredients
Crust
Filling
Instructions
  1. In blender or food processor, pule pistachios, almonds, walnuts and coconut until finely ground. Add dates and pulse until evenly combined and sticky.
  2. Using fingers, press 1/4-inch mixture firmly into bottoms of silicon slots. Transfer to freezer to set.
  3. 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.
  4. 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.
  5. Return to freezer for 1-2 hours. Store in airtight container in freezer for up to one month.
Recipe Notes

To make these sweet-tart treats in time for Mother's Day, order the ingredients now!

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.