Strawberry and Raspberry Cheesecake Hearts

Strawberry-and-Raspberry-Cheesecake-Hearts

These cute little mini Strawberry and Raspberry Cheesecake Hearts are so simple to make and a perfect treat for St. Valentine’s Day.

A few quick steps and a Vitamix, a food processor and a cute heart shaped silicone mold and you’re ready to go.

I used strawberry in the filling and topped them with raspberries, but you could reverse them if you’d like.

This simple dessert is raw, vegan, gluten-free, dairy-free, paleo-friendly, no bake and no refined sugars.

Compare that to the ingredients in a traditional strawberry cheesecake I found online:

Ingredients:  Crust: graham crackers, 4 tbs butter, 2 tbs nutella, 2 tbs brown sugar.  Topping:  strawberries, 1/4 cup sugar, vanilla, unflavored gelatin.  Cheesecake:  1 pound cream cheese, 1/2 cup confectioner’s sugar, vanilla, 1/2 cup heavy cream

That’s a lot of processed, refined sugar, a lot of dairy and some highly likely GMO ingredients (graham crackers, Nutella).

Skip all the processed, sugary desserts and GMO boxed chocolates and share the real gift of love…a healthy, guilt-free treat!

Feel-Good-About-What-You-Eat

 5 Fast Facts About Strawberries:

  • loaded with anti-oxidants
  • contains anti-inflammatory benefits
  • contains 21% RDA of manganese
  • helps fight cancer
  • excellent source of vitamin C

5 Fast Facts About Raspberries:

  • high in antioxidants
  • anti-cancer benefits
  • good source of dietary fiber
  • high ORAC (oxygen radical absorbance capacity) value of 4,900 per 100 g
  • excellent source of vitamin C at 47% RDA

5 Fast Facts About Cashews:

  • packed with dietary fiber
  • rich in “heart friendly” mono-saturated fatty acids
  • rich source of minerals
  • high in magnesium and copper
  • excellent source of antioxidants

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and anti-bacterial agents
  • helps to improve metabolism
  • improves cholesterol levels

5 Fast Facts About Pecans:

  • contains naturally occurring anti-oxidants
  • helps to lower cholesterol
  • high quality source of protein
  • contains more 19 vitamins and minerals
  • excellent source of vitamin E

5 Fast Facts About Raw Coconut Nectar:

  • organic, raw, vegan, gluten-free
  • low-glycemic
  • good source of 17 amino acids
  • nearly neutral pH
  • high in B vitamins

 

Raspberry-Cheesecake-Hearts

 

Raspberry-Cheesecake-Hearts

 

Raspberry-Cheesecake-Hearts

 

Raspberry-Cheesecake-Hearts

 

Strawberry-and-Raspberry-Cheesecake-Hearts

 

Strawberry-and-Raspberry-Cheesecake-Hearts

 

Tip #1:  I used raw coconut nectar to reduce the sugar content, but you can use your favorite liquid sweetener (maple syrup, raw honey, etc).

Tip #2:  I used pecans for the crust, but you can substitute your favorite nut (almonds, macadamia, cashew, etc).

Tip #3:  This recipe will make 16 mini bite-sized cheesecake hearts using this 24-cavity mold.

 

Strawberry and Raspberry Cheesecake Hearts (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

For the filling

  • 1/2 cup organic strawberries
  • 1 cup organic raw cashews
  • 2 tablespoons organic coconut oil
  • 1 tablespoon organic coconut nectar (or other liquid sweetener)
  • 1/2 teaspoon organic vanilla extract

For the crust

  • 1 cup organic pecans
  • 1 tablespoon organic coconut oil
  • 1 tablespoon organic coconut nectar
  • 1/2 teaspoon organic vanilla extract

For the garnish

  • 16 organic raspberries

Directions

Prepare the crust
Step 1 Put all ingredients for the crust into a food processor and process until moist and crumbly.

Divide the crust mixture between 16 mini heart molds and press down evenly and firmly.

Put the mold into the freezer for approximately 15 minutes or until the crust hardens.
Prepare the filling
Step 2 Put all ingredients into a Vitamix and blend until well combined and creamy.
Assemble
Step 3 Remove the mold tray from the freezer and divide the filing mixture between the 16 mini heart molds, making sure the top is smooth and even.

Optional: add a single raspberry on top of each heart for garnish.

Return the mold tray back to the freezer for about 30 minutes or until they are hard and firm.

Keep in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.

Enjoy!

 

 

 

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