Vegan Raspberry Mini Cheesecakes with Pistachio Crust

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.

Cheesecake Assembly:
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.

To Serve:
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.