Gluten-Free Vegan No-Bake Strawberry and Raspberry Cheesecake Hearts
Plant-Based | Raw | Raw | Gluten-Free | Vegan | No-Bake | Dairy-Free | Soy-Free | Egg-Free | Paleo-Friendly | No Refined Sugar | Medical Medium® Compliant*
Servings: 16 pieces
Calories: 119kcal
Equipment
- Vitamix or high-speed blender
Ingredients
For the filling:
- ½ cup organic strawberries
- 1 cup organic raw cashews
- 2 tablespoons organic coconut oil
- 1 tablespoon organic maple syrup
- ½ teaspoon organic vanilla extract
- 1 tablespoon homemade almond milk
For the crust:
- 1 cup organic pecans
- 1 tablespoon organic coconut oil
- 1 tablespoon organic maple syrup
- ½ teaspoon organic vanilla extract
For the garnish:
- 16 organic raspberries
Instructions
Prepare the crust:
- Add all the ingredients for the crust to a food processor and process until it's moist and crumbly.
- Divide the crust mixture between (16) spaces of the 24-cavity mini-heart mold and press the mixture down evenly and firmly. Set aside.
Prepare the filling:
- Add all the ingredients for the filling to a Vitamix, or high-speed blender, and blend until the mixture is creamy and smooth.
- Divide the filling mixture between (16) spaces of the 24-cavity mini-heart molds and pour on top of the crust.
Assembly:
- Place the mold tray on a baking pan and put it in the freezer for approximately 30-60 minutes, or until they harden.
- When ready to serve, remove from the freezer and let them sit on the countertop for just a few minutes, if they are frozen solid. Add a single raspberry to the center of each one for garnish.
- Store extras in an air-tight BPA-free container until ready to serve because they will get soft if left out at room temperature.
- Enjoy!
Notes
24 Mini-Heart Mold: If you buy a 24-cavity mini-heart mold, you will only need to use (16) spaces for this recipe. There will not be enough cheesecake mixture to fill all (24) spaces.
*Medical Medium®: To make this recipe 100% Medical Medium® Compliant, use non-alcohol vanilla extract.
Serving Size: This recipe will make approximately (16) mini-heart cheesecakes. Nutritional information is for (1) mini-heart cheesecake which is (1) serving.
The recipe and photographs for "Raw Vegan No-Bake Strawberry and Raspberry Cheesecake Hearts" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
The recipe and photographs for "Raw Vegan No-Bake Strawberry and Raspberry Cheesecake Hearts" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.Nutrition
Serving: 1svg | Calories: 119kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Sodium: 2mg | Fiber: 1g | Sugar: 3g | Calcium: 12mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.