“Almost” Raspberry Cheesecake Bites
These raspberry cheesecakes take some time to make, but they’re definitely worth it! I’ve wanted to figure out how to make soy-free cheesecake for a long time (in the past, I tried to use tofu for the base of the cheesecake… it tasted good, but wasn’t what I wanted). So many nights I thought about what I could do to make these yummy treats, and I just didn’t have my “aha!” moment… until now! Cheesecake was my favorite dessert before I eliminated dairy from my diet, so I’m quite pleased to have figured out a worthy alternative. And I’m sure I’m not alone in having felt sad about missing out on one of my favorite foods. But now there’s hope!
"Almost" Raspberry Cheesecake
Ingredients
- 1 Cup Dates
- 3/4 Cup Brown Rice Flour
- 1/2 Cup Almond Flour
- 1/2 TSP Himalayan Pink Salt (or any salt)
- 1/2 TSP Cinnamon
- 2 TBSP Maple Syrup
- 1 1/2 TSP Coconut Oil
- 1 1/2 Cups Soaked Cashews (soak overnight)
- 1 Cup Coconut Cream
- 1/3 Cup Maple Syrup
- 1 TSP Vanilla Extract
- 1/2 TSP Himalayan Pink Salt (or any salt)
- 1 TSP Lemon Extract
- 1 1/2 TSP White Balsamic Vinegar
- 1/2 Cup Fresh Raspberries
- 1 1/2 TBSP Maple Syrup
Crust
For the Base
Raspberry Topping
Instructions
- Start by making the crust. Chop the dates, and then put them in the food processor to chop them more finely.
- Add in and mix the rice flour, almond flour, salt, and cinnamon.
- Incorporate the maple syrup and coconut oil. The mixture should stick together well.
- Press the crust into the bottom and sides of a pie pan.
- *To make cheesecake bites, use a cupcake tin with cupcake liners, and press the crust into the the bottoms of each of the cupcake liners, and about halfway up the sides.
- Place the crust in the freezer.
- To make the filling, start by mixing the cashews in a food processor until they reach a relatively smooth consistency.
- Add in the coconut cream, and incorporate.
- Mix in the remaining ingredients (maple syrup, salt, lemon extract, vanilla extract, and balsamic vinegar).
- Retrieve the pie crust, and pour the filling into the pan.
- *If making cheesecake bites, use a spoon to distribute the filling equally between the cupcake liners.
- Next, place the fresh raspberries in a bowl, and mash them with a fork (this can be done with the food processor, but I prefer to do it without).
- When the raspberries are thoroughly mashed, add the maple syrup.
- Spoon the raspberry topping onto the cheesecake, and then use a knife to create swirls.
- *If making cheesecake bites, spoon small dollops onto each mini cheesecake, and use a knife or toothpick to create swirls.
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https://travellingtreats.com/2017/02/02/almost-raspberry-cheesecake-bites/