Raw Mini Raspberry Cheesecakes

Serves: 6

Prep Time: 40 minutes (+8 hours of freezing time)


  • 7 majool dates
  • 3/4 cup almonds
  • 1 ½ cup cashew nuts, soaked overnight or for at least 4 hours
  • 2 bananas, frozen
  • 4 tbs maple syrup
  • ½ cup raspberries

Love it or hate it Valentine Day is almost upon us. Adapted from my Mango and Fig cheesecake recipe are these delicious healthy Raw Mini Raspberry Cheesecakes. I’ve been looking for a reason to use my heart shaped Zeal silicon muffin tray and this seemed like the perfect, if not only, opportunity to do so. So get stuck in and make someones day with this refined sugar free, diary free, gluten free, vegan, vegetarian treat. Lucky them. Also as this cheesecake is raw lots more of  lovely nutrients are persevered ready to go into our body.

Side note: The raspberry cashew combination is a pure health powerhouse. The striking red of the raspberries denotes powerful cancer fighting phytonutrients and the cashew nuts contain calcium, magnesium, iron, zinc and folate making them an excellent source of collagen forming nutrients, ya know that protein that is essential for beautiful healthy glowing skin.


  1. Before making this you need to slice the bananas and freeze them for at least three hours and you also need to soak the cashew nuts for at least four hours.
  2. Grease/line a muffin tin or preferably use a silicon muffin tray. I used a Zeal heart shaped silicon tray.
  3. Start by making the bases. Place the almonds and dates into a food processor and blend for a few minutes until the nuts are nicely crushed and a sticky mix has formed. Press this into the bases of the muffin tray and place in the freezer for about 20 minutes.
  4. Blend together the cashew nuts, banana and maple syrup until a smooth silky mixture has formed (you may need to add some filtered water to achieved the desired consistency, but remember not too thin!). Pour the mixture onto each of the cheesecake bases until it fills the top.
  5. Make the raspberry swirl by blending together raspberries then dropping about ½ tsp of the mixture onto the top of the cheesecakes. Use a skewer to swirl the raspberry mixture around.
  6. Place the cheesecakes in the freezer overnight or for at least 4 hours to set.
  7. Allow the cheesecakes to sit a room temperature for about 10 minutes before serving with love!


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