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Little Raspberry Cheesecakes

Jane shows how delicious and easy plant-based recipes can be with these beautiful raspberry cheesecakes


@happyfruitlife on Instagram




150 g raw almonds

200 g dates


200 g raw cashews

100 ml maple syrup

40 g melted coconut oil

1-2 cups frozen or fresh raspberries

Juice of 1 lemon

220 ml coconut milk


First soak the dates in water for about 10 minutes. Then put the raw almonds in your blender and mix. Add the soaked dates and blend the almonds with them until it’s one mass. Just make sure that you don’t overheat your blender; turn it off several times while blending. While your blender is turned off, take a spoon and press everything down gently. Then blend again. After the base is done, take a muffin tray and put little paper forms in it. Take the almond-date mixture and press it down in every form for the base. Then put it in the freezer while you’re preparing the filling. For the filling, just put all filling ingredients (except the raspberries) in your blender and mix everything until it’s a creamy mass.Put half of the filling in a bowl and blend the other half with a cup of raspberries to get the pink color. Then take your muffin tray out of the freezer and start adding your cashew cream. For the pink-white cake, just fill your muffin trays half full with the white cream. Then freeze them for 2-3 hours, take them out and fill in the pink raspberry-cashew cream. Then freeze again for another 2 hours. I hope that you enjoy these cakes! I love to serve them for friends and guests because they often can’t believe that they’re vegan and even healthy!

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