Vegan Raspberry Mini Cheesecakes with Pistachio Crust
12 mini cheesecakes
- 6 dates, pitted
- 2/3 cup walnuts, roughly chopped
- 1 cup pistachio nutmeat, roughly chopped, divided
- 1 3/4 cups frozen raspberries
- 1/2 cup water
- 2 (8 ounce) containers plain vegan cream cheese
- 5 tablespoons vegan butter, softened
- 2 fresh lemon juice
- 1/3 cup [demerara-washed-raw-cane]
- 1 teaspoon vanilla extract
- 6 fresh raspberries, halved
In a blender or food processor, combine dates, walnuts and 3/4 cup pistachios. Blend the ingredients until a paste forms. Scrape down sides of processor or blender as necessary.
In a blender, combine raspberries and water. Purée until smooth. Strain the mixture through a fine mesh sieve into a bowl. Discard seeds. Reserve 3/4 cup purée for topping.
Return remaining purée to the blender. Add cream cheese, butter, lemon juice, sugar and vanilla. Blend on high until mixture is smooth. Pour into a covered container and chill in the refrigerator.
Grease 12 muffin pan openings. Cut 12 (1x5-inch) strips of parchment paper. Lay one strip across each opening, allowing it to overhang.
Spoon 1 tablespoon crust mixture into each opening and press down.
Spoon 2 tablespoons cream cheese filling into each opening. Freeze cheesecakes for 3 hours or until firm.
Remove pan from freezer 10 minutes before serving. Lift each cheesecake out of the pan by holding the ends of the parchment paper strips. Discard paper and place cheesecakes onto a plate.
Top each cheesecake with 1 to 2 teaspoons raspberry purée. Garnish each cheesecake with 1/2 fresh raspberry and 1 teaspoon of remaining chopped pistachios.