Mini chocolate and raspberry vegan cheesecakes

Vegan chocolate cheesecakes with a healthy nut and seed base and a hidden layer of raspberry chia jam.

5 from 1 vote

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Course: Sweet treats

Cuisine: Vegan

Prep Time: 15

Total Time: 15

Servings: 6

Calories: 534kcal

Author: Quite Good Food

Ingredients

For the base:

½ cup dates
¼ cup almonds
¼ cup pumpkin seeds
¼ cup dried cranberries
2 tablespoon coconut oil, melted if solid
1 tablespoon cocoa, or cacao if you have it
Pinch of salt

For the chia jam:

⅓ cup raspberries, fresh or frozen
1 tablespoon maple syrup
1 tablespoon chia seeds

For the topping:

¼ cup cashews, soaked overnight
¼ cup maple syrup
¼ cup coconut oil, melted if solid
½ cup cocoa, or cacao if you have it
½ tablespoon natural vanilla extract
250 g soft tofu

Instructions

For the base:

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.

Nutrition information

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