Raw Mini Cheesecakes

These raw treats seem to be a never-ending trend on Instagram so I finally had to make some as well.

raw mini cheesecakes

They make the perfect summer treat because you can enjoy them right out of the freezer or let them thaw a little to have a creamier more cheesecake like texture.

And I don’t want to hear any of you saying “But it’s almost fall now.” NO! It is not! I will refuse to accept letting summer go so fast. I’m by far not ready yet. I will probably never be ready.

So let’s all hold onto summer as long as we possibly can and enjoy every second of it with some icy treats.

And this version really stands for all the yummy things summer has to offer. They have berries in them, a slight coconut flavor, a gooey base and taste super light and refreshing.

So grab some a make yourself comfy in the garden soaking up some sun!

Print Recipe
Raw Mini Cheesecakes
Raw mini cheesecakes that make you get the best of what summer has to offer.
raw mini cheesecakes
Prep Time 20 minutes
Passive Time 5 hours
Servings
mini cheesecakes
Ingredients
Base layer
Prep Time 20 minutes
Passive Time 5 hours
Servings
mini cheesecakes
Ingredients
Base layer
raw mini cheesecakes
Instructions
Base layer
  1. Add all the base layer ingredients into a blender or food processor and blend until a gooey dough has formed.
  2. It's bes to to use a silicon muffin pan but if you don't have one on hand you can also cut up some parchment paper into strips and place them in the muffin tin forming a cross, that makes it easier to get the cheesecakes out of the form. (I used regular paper because I didn't think it through but it goat soaked by the cream filling and was hard to get of the cakes again. So I wouldn't recommend using normal paper. 😉 )
  3. Form little balls with the dough and press it down into the muffin tin so it makes the bottom layer for the cakes.
  4. Place in the freezer while you prepare your cream filling.
Cream layer
  1. Add all ingredients except for frozen cherries and frozen blueberries in your blender or food processor and blend until really creamy. This might take a bit.
  2. Taste and add more sweetener if desired.
  3. Take half of the cream out of the blender and add the frozen cherries to make the pink layer.
  4. Take your muffin tin back out of the freezer and equally distribute the cherry cream into all muffin tins.
  5. Put it back into the freezer for about an hour so it can harden up.
  6. When you're ready to add the second layer blend the reserved half of the cream with blueberries and add ontop of the mini cheesecakes.
  7. Once again add it back into the freezer and let it freeze for at least 4 hours or better over night.
  8. For serving take the out of the freezer and enjoy instantly as a frozen treat or let them thaw for 15-20 minutes for a creamier texture.
Share this Recipe

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *