These No Bake Raspberry Cheesecake Cups are the ultimate healthy summer treats! These Gluten Free, Dairy Free, Vegan snacks are a great healthy treat for kids… and adults too!
This post may contain affiliate links to products. We may receive a commission - at not cost to you - for purchases made through these links.
Raw Cakes are just the best. They are so easy and simple to make, and all you need is a few hours to soak then freeze the ingredients.
Being able to keep them in the freezer for a while is probably one of my favourite thing about raw cakes. Don’t get me wrong, I love freshly baked cakes that have to be eaten straight away.
But there is something so tempting about having a delicious treat waiting for you in your freezer, ready to be eaten at any time!
Making Raw Cheesecakes
I know that “Raw Cheesecake” can sound intimidating if you have never made raw treats before. But trust me, it is SO much simpler than it seems.
Compared to traditional baking that require long processes and lots of equipments, all you need here is a blender / food processor and a freezer. Yup, it is that easy!
Also, if you believe that vegan cakes are tasteless or not “indulgent” enough, let me stop you right there. I am not a Vegan, I am obsessed with traditional French Baked Goods, and I LOVE Vegan Treats!
I do not simply see them as “dairy free, eggless” blend desserts but as a really fun way to make something delicious in a different way.
No Bake Raspberry Cupcakes
Raspberry is one of my favourite fruit when it comes to dessert. I absolutely love adding them wherever I can; Raw Chocolate Cups with Raspberries, Passionfruit and Raspberry Cheesecake or a simple Raspberry and Chia Jam.
I love their sharp taste and tartness . In this case, the use of Raspberries for the Raw Cheesecake Cream part really brings an incredible freshness to the dessert which makes it perfect for summer.
That being said, it is already Fall here Down Under and I have been eating one of these Raw Raspberry Cups almost every night!
The Creamy part is made out of Soaked Cashews while the Crust uses Dates, which are usually at the base of any Raw Vegan Cheesecakes. With these two elements, you can add any fruits, nuts and flavour to create new combination!
As long as you have an ingredient that can be blended, you can use it to make a raw cheesecake! I personally really enjoy using fruits with a strong taste, like Lime and Blueberry, to balance the Cashew flavour that tends to be a bit blend.
Raw Cheesecake Base
For the Cups Base, I used Almond Meal instead of whole nuts to achieve a really soft and light texture. The Pitted Dates bring a touch of sweetness the cake needs.
I also love using Shredded Coconut in many of my desserts, not only for their delicious taste but also for the crunch they add. Mix these three ingredients with a little bit of Coconut Oil and boom: you’ve got your Cups Base!
I have mentioned it before in this article, but I usually prefer to use Coconut Oil in a Solid Form and melt it whenever required.
Looking for more Vegan Treats?
Check these out:
- Almond Tahini Cookies
- Chocolate Avocado Mousse
- Aquafaba Meringue Cookies
- No Bake Mini Blueberry Tarts
- Chocolate Shortbread Cookie Sandwich
- Peanut Butter Energy Balls
And if you want that extra Raspberry kick, you can always top these No Bake Raspberry Cups with my Raspberry Coulis!
Vegan Raspberry Cupcakes Recipe:
Raw Raspberry Cups
Ingredients
Cups Base
- 1 cup Pitted Dates, soaked for at least 5 hours
- 1 cup Almond Meal
- 1/2 cup Shredded Coconut
- 1 1/2 tbsp. Coconut Oil
- 1/3 cup Water from soaked dates
Raspberry Cream
- 2 cups Raw Cashews, soaked for at least 5 hours
- 1/4 cup Coconut Oil
- 2 tbsp Maple, Rice Syrup or Agave Syrup
- 2 tbsp Lemon Juice
- 1 cup Coconut Milk
- 1 1/2 cup Frozen Raspberries
- 1/2 cup Frozen Raspberries for garnish
Instructions
Cups Base
- Soak the Pitted Dates for at least 5 hours, preferably overnight. Drain well when ready but make sure to keep some of the soaking water.
- Place all the ingredients in a powerful Blender or Food Processor and blend in small pulses until a sticky dough forms.
- Line a Cupcake/Muffin Tray with cupcake Liners, then place about 1 tbsp. of the Cups Base Dough at their bottom.Press the dough with the bottom of a glass to make sure the base is well packed and tight.
- Place the tray in the freezer to set for at least 30-45 minutes.
Raspberry Cream
- Soak the Raw Cashews for at least 5 hours, preferably overnight. Drain well when ready to use.
- Place all the ingredients in a powerful Blender or Food Processor and blend for a few minutes until creamy and smooth.Taste and adjust with more Raspberries, Syrup or Coconut Milk if needed.
- Pour some batter in every cupcake liners to cover the date crust. You can almost fill them completely. Place a few Frozen Raspberries on top of each cups as a Garnish, then place back in the freezer to set for at least 2 hours.
Wow! This looks amazing! Such a delicious and wholesome dessert.
Thanks for sharing
Julie
Thanks Julie, glad you liked the recipe!
These look delicious! When you say coconut milk is that the can coconut milk or is it just regular coconut milk! Thanks
Hi Maria, I mean regular coconut milk! You could definitely try with coconut cream from a can instead though, it will make the raspberry cream a bit thicker. Enjoy!
Thank you! I have regular coconut nut milk at home! Definitely making these today!
Hope you love them, and please let me know how you go 🙂
I want to make these this weekend. Do you use the canned coconut milk for this recipe?
Hi Isabella, so glad you wanna try this recipe! I used bottled coconut milk, but I know that coconut milk comes in many forms, including canned too. What you need is the thin, liquid coconut milk; not the thick cream that sometimes comes in cans. Hope that helps! Let me know how you go 🙂