These Gluten-Free Vegan No-Bake Raspberry Lemon Mini Cheesecakes are super easy to make with clean, real food ingredients. And because they are "mini" cheesecakes, they are in perfect individual portion sizes!
Today I have another recipe for you using beets...these cute Gluten-Free Vegan No-Bake Raspberry and Lemon Mini Cheesecakes!
In my last recipe, Cacao Nib Superfood Truffles, I used fresh beet juice to give them a reddish color just in time for Valentine's Day.
Although these really didn't need it for the color since the raspberries already gave it a pretty pinkish color, I added a beet to it anyway.
And just so you'll know what to expect, this isn't an overly sweet dessert, but a little on the tart side due to the raspberry + lemon combination.
To make it extra special, you can make this Homemade Whipped Coconut Cream to add to the top!
Are Gluten-Free Vegan No-Bake Cheesecakes Healthy?
In my opinion, yes!
Let's look at the typical ingredients in a traditional S.A.D. (Standard American Diet) Raspberry Lemon Cheesecake:
Traditional S.A.D. (Standard American Diet) Raspberry Lemon Cheesecake Ingredients:
Ingredients: 2 pounds full-fat cream cheese, 1 ¼ cups white sugar, 1 cup sour cream, 5 eggs, 1 cup heavy cream, ⅓ cup butter, vanilla extract, lemon juice, graham cracker crumbs, vanilla wafers, and raspberries.
Lots and lots of dairy.
And if I would list the ingredients for the vanilla wafers + graham cracker crumbs, they would each be a paragraph long.
This healthier version is raw, vegan, gluten-free, dairy-free, egg-free, soy-free, no-bake, paleo-friendly, contains no refined sugars and made with Medical Medium healing food ingredients.
What Ingredients Do I Need To Make This Gluten-Free Vegan No-Bake Raspberry Lemon Mini Cheesecakes Recipe?
This recipe is made with clean, real food ingredients that are nutrient-dense:
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 Lemons:*
- extremely alkaline
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
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 Beets:*
- 1 cup provides 14% dv of fiber
- 1 cup provides 28% dv of manganese
- can help fight inflammation
- excellent for detoxification
- stimulates liver function
5 Fast Facts About Medjool Dates:*
- natural energy booster
- high in iron content
- rich in potassium
- good source of dietary fiber
- excellent source of vegan protein
5 Fast Facts About Walnuts:*
- high-quality vegan protein
- high in anti-oxidants
- rich in omega-3 fatty acids
- high in vitamin C
- improves blood lipids and other cardiovascular risk factors
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 Maca Powder:*
- increases stamina
- beneficial to the circulatory system
- can regulate hormonal imbalances
- acts as an anti-carcinogen and anti-oxidant
- enhances memory, learning and mental ability
5 Fast Facts About Vanilla Bean Powder:*
- anti-microbial
- high in anti-oxidants
- can help reduce inflammation
- contains small traces of minerals
- 1 teaspoon contains 3 g of protein and 3 g of fiber
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tips for How To Make Gluten-Free Vegan No-Bake Raspberry Lemon Mini Cheesecakes:
Tip #1: I used a bag of organic frozen raspberries that I thawed out and I had a cup full of juice and raspberries. If you use fresh raspberries, you may not have the extra juice and the coloring may be a little different.
Tip #2: I added the beet to give it a pinker color, but you can omit it if you prefer.
Tip #3: I added the organic maca powder to give it extra nutrients, but you can omit it if you prefer.
Tip #4: I used homemade almond milk but you can use your favorite non-dairy milk.
Tip #5: I used 100% pure vanilla bean powder, but you can use 100% pure vanilla extract in the same amount as a substitute.
Tip #6: I ended up with a little extra filling using this 12-cavity mini cheesecake pan, but you can use the extra in some muffin cups or enjoy it by the spoonful as I did...it did not go to waste 😉
Tip #7: If you don't have a 12-cavity mini cheesecake pan, you can still make these with standard-size silicone muffin cups - just divide the crust and cheesecake mixture evenly between your muffin cups!
Want More Healthy + Clean Eating No-Bake Dessert Recipes?
Check out these:
- Vegan No-Bake Peanut Butter Cheesecake
- Pumpkin Mini Cheesecakes
- Key Lime Mini Cheesecakes
- My CLEAN DESSERTS Cookbook with 72 No-Bake Vegan + Gluten-Free Desserts made with real food ingredients that you will love!
Gluten-Free Vegan No-Bake Raspberry Lemon Mini Cheesecakes
Ingredients
For the crust:
- 2 cups organic walnuts
- 2 tablespoons organic coconut oil
- ½ cup organic medjool dates pitted
- 1 teaspoon organic vanilla bean powder
For the cheesecake:
- 2 cups organic cashews soaked 30-60 minutes
- 1 cup organic raspberries
- 1 cup organic medjool dates pitted
- ½ cup organic lemon juice
- ½ cup organic coconut oil
- 2 tablespoons homemade almond milk
- 1 tablespoon organic maca powder optional
- 1 organic beet peeled, diced
For the topping:
Instructions
Advanced Preparation:
- Prepare the cashews: Soak the cashews in filtered/purified water for 30-60 minutes, then rinse and drain.
Prepare the crust:
- Add all ingredients for the crust to a food processor and process until it becomes a crumbly texture.
- Divide the mixture evenly between the 12 cavities of the cheesecake pan. Set aside.
Prepare the cheesecake:
- Add all the ingredients for the cheesecake to a Vitamix and blend until it's creamy and smooth.
- Divide the mixture evenly between the 12 cavities (you may have a little extra left over).
Assembly:
- Place the cheesecake pan in the freezer for 1-2 hours, or until the cheesecake has hardened.
- When ready to serve, remove from the freezer and let them sit out on the counter top for 5-10 minutes to slightly thaw before removing from the cheesecake pan and serving.
- Optional: Top with Homemade Whipped Coconut Cream Topping + fresh raspberries.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Kersti says
I like to join your email list for newsletters please.
All the best
//Kersti
Karielyn says
Hi there Kersti! I just sent you an email to let you know how to sign up...thanks so much and welcome to The Healthy Family and Home! 😉
Vipin Pandey says
Hi,
Awesome, yummy and healthy cakes. It just finished the problem of people who want to eat cake and stay healthy. Ingredients of this cake are very healthy. Thanks for sharing your awesome racipies with us. Your efforts are worth appreciating. 🙂
Karielyn says
Hi there Vipin! Thanks so much and I hope you enjoy the recipe if you make it 😉