A vegan cheesecake with the texture of a traditional ganache, set off by a healthy base that includes nuts, seeds, dates and cranberries. And... a secret layer of raspberry chia jam in the middle.
Put all base ingredients in to a food processor and pulse until you have a small crumb.
Use your hands and the back of a spoon to press the crust mixture evenly into a six hole muffin pan, or individual molds if you have them.
Put in the fridge or freezer for a few hours to firm up (I did mine the day before and left it overnight, which is fine too).
For the chia jam:
Thaw the raspberries and mash with a fork.
Mix all jam ingredients together and set aside for at least half an hour to thicken up. Add a tiny bit of water to loosen it if the mixture is too thick.
For the topping and assembly:
Put all topping ingredients except the coconut oil into a blender or food processor.
Blend until smooth.
Pour in the coconut oil, while the blender is running. You'll now have a very thick and creamy topping mixture.
Remove the base from the freezer. Spoon some chia jam into the middle of each base, keeping it well away from the edges.
Carefully spoon cheesecake topping over the chia jam and bases to fill each muffin pan hole, and smooth the tops with a spatula. Work quickly as the chilled base will start to set the filling mixture quite quickly.
Pop the cheesecake in the fridge overnight (ideally) or for at least 4-5 hours to set.
Serve straight from (or recently from) the fridge. Both the crust and filling will soften at room temperature.
Notes
Prep time does not include soaking time for the cashews, or chilling time for the base or assembled cheesecakes. This recipe freezes pretty well. It's better from the fridge (and will happily keep for 2-3 days in the fridge) so I wouldn't recommend freezing it ahead of time for a special occasion, but go ahead and any freeze leftovers. The moisture content of the tofu means the cheesecake freezes solid, so allow an hour or two for it to thaw at warm room temperature.