Mini Raspberry Cheesecake Bites
Servings
6
Servings
6
Ingredients
Base layer
  • 1/4cup unsalted almondsroasted or raw
  • 1/4cup pitted datessoaked in boiling water for 15 minutes then drained
  • 2tbsp coconutshredded or desiccated
Top layer
  • 1/2cup raw unsalted cashewssoaked in water for at least 5 hours then drained
  • 1/4cup raspberriesfresh or defrosted if frozen
  • 1tbsp pure maple syrup
  • 1tsp fresh lemon juice
  • 1tbsp coconut oilmelted
  • 1/2tsp pure vanilla extract
Instructions
Base
  1. Combine all ingredients for the base and blitz until all ingredients have broken down and are well combined.
  2. Press into moulds, tray, a mini cake pan or patty cases then place aside on the bench while you prepare the top layer. This recipe is based on making 6 cheesecake bites.
Top layer
  1. Combine all ingredients for the top layer in a food processor and blitz until smooth. This may take a few minutes and you will need to stop and scrape down the sides of the processor along the way.
  2. Pour over the base layer then pop in the freezer/fridge to set.
  3. Can be kept in the freezer or fridge in an airtight container.
  4. If eating from the freezer, you may need to allow them to stand for a few minutes to soften before enjoying.
Recipe Notes

193 calories each

Print Recipe
 Mini Raspberry Cheesecake Bites
Mini Raspberry Cheesecake Bites
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Base layer
  • 1/4 cup unsalted almonds roasted or raw
  • 1/4 cup pitted dates soaked in boiling water for 15 minutes then drained
  • 2 tbsp coconut shredded or desiccated
Top layer
  • 1/2 cup raw unsalted cashews soaked in water for at least 5 hours then drained
  • 1/4 cup raspberries fresh or defrosted if frozen
  • 1 tbsp pure maple syrup
  • 1 tsp fresh lemon juice
  • 1 tbsp coconut oil melted
  • 1/2 tsp pure vanilla extract
Servings
Ingredients
Base layer
  • 1/4 cup unsalted almonds roasted or raw
  • 1/4 cup pitted dates soaked in boiling water for 15 minutes then drained
  • 2 tbsp coconut shredded or desiccated
Top layer
  • 1/2 cup raw unsalted cashews soaked in water for at least 5 hours then drained
  • 1/4 cup raspberries fresh or defrosted if frozen
  • 1 tbsp pure maple syrup
  • 1 tsp fresh lemon juice
  • 1 tbsp coconut oil melted
  • 1/2 tsp pure vanilla extract
Mini Raspberry Cheesecake Bites
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Base
  1. Combine all ingredients for the base and blitz until all ingredients have broken down and are well combined.
  2. Press into moulds, tray, a mini cake pan or patty cases then place aside on the bench while you prepare the top layer. This recipe is based on making 6 cheesecake bites.
Top layer
  1. Combine all ingredients for the top layer in a food processor and blitz until smooth. This may take a few minutes and you will need to stop and scrape down the sides of the processor along the way.
  2. Pour over the base layer then pop in the freezer/fridge to set.
  3. Can be kept in the freezer or fridge in an airtight container.
  4. If eating from the freezer, you may need to allow them to stand for a few minutes to soften before enjoying.
Recipe Notes

193 calories each