Vegan Raspberry Mini Cheesecakes with Pistachio Crust

Prep Time
20
minutes
Freeze Time
3
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vegan
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Ingredients
Servings
12 mini cheesecakes
For the crust:
  • 1 cup Shelled pistachios, lightly salted
  • 15 Whole dates, pitted
  • 1 teaspoon Coconut oil, to grease the pan
For the raspberry cheesecake filling:
  • 3 cups (about 2 pints) Fresh raspberries
  • 2 (8-ounce) Packages plain vegan cream cheese
  • ½ cup Florida Crystals® Organic Raw Cane Sugar
  • ½ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1 teaspoon Freshly squeezed lemon juice
  • ½ teaspoon Pure vanilla extract
  • 12 Fresh raspberries, for garnish
Instructions
Crust

Step 1

In a food processor, combine dates and pistachios. Blend the ingredients until a paste forms. Set aside.

Filling

Step 1

In a blender, purée raspberries until smooth. Strain the mixture through a fine-mesh sieve into a bowl. Discard seeds.

Step 2

Return raspberry purée to the blender. Add cream cheese, raw cane sugar, brown sugar, lemon juice, and vanilla. Blend on high until mixture is smooth. Set aside.

Cheesecake Assembly

Step 1

Grease 12-cup mini cheesecake pan with coconut oil. 

Step 2

Spoon 1-tablespoon of crust mixture into each opening and press down firmly.

Step 3

Using an ice cream scoop, fill the cups with raspberry filling. Freeze cheesecakes for 3 hours or until firm.

To serve

Remove pan from freezer 5 minutes before serving. Lift cheesecakes out of the pan.

Garnish each cheesecake with one fresh raspberry and pistachios. 

Chef's Tip

If you do not have a mini cheesecake pan, you can use a cupcake pan to prepare the cheesecakes. Skip step 1 of the assembly instructions and instead, grease 12-cupcake pan openings with coconut oil. Cut 12 (1x5-inch) strips of parchment paper. Lay one strip across each opening, allowing it to overhang. Continue following assembly instructions.