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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Comments

  1. Chantal says

    Looks great! Any ideas on what I could substitute the nuts with given nut allergies? Would sunflower, pumpkin or soy nut work??
    Thanks!

    • Karielyn says

      Hi there Chantal! I haven’t tried this but I would think the sunflower seeds would be the most neutral and would try that first. My second choice would be pumpkin seeds and would hate to suggest soy nut since I’ve never used them before and am unfamiliar with their taste/texture, etc.

      I hope one of those works so you are able to enjoy it! ;)

    • Karielyn says

      Thanks so much Laura-Jane…you are such a wonderful creator of raw food recipes and I am ~so~ excited you stopped by my little ol’ website!

      Congratulations on your new book release too! ;)

  2. Keri says

    This is fantastic! I love your recipes.

    Question for you: I don’t have a Vitamix, and I did make these once in a regular blender but had to add some non-dairy milk to help make it creamier; I didn’t soak the cashews though. Do you soak them or is your blender just that powerful?

    • Karielyn says

      Hi there Keri! On this recipe, I did not soak the cashews before adding them to my Vitamix, but it can easily handle the raw, unsoaked cashews (I think the blade tip propels up to 240 mph!).

      If you make them again, try soaking your cashews for about 20 minutes or so before blending them to make them softer. And then, if needed, add a little additional liquid like you did the last time to make it blend easier.

      I’m glad you were able to make them with the blender you had though!

      Thanks for your question and I’m glad you enjoyed the recipe ;)

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