Vegan Raspberry & Coconut Mini Cheesecakes

Raw Raspberry & Coconut Mini Cheesecakes

I´m so excited about my new recipe. It´s now one of my favorite desserts. Coconut and raspberry combination is just amazing together! These cakes just disappeared from the fridge and I was lucky that I even got something.

Raw Raspberry & Coconut Mini Cheesecakes

About 7 medium size cheesecakes



  • 1/3 cup blended cashews
  • 1 cup desiccated coconut
  • 1 tbsp honey or maple syrup
  • 3-4 dates (soaked 5 min in hot water)
  • 2 tbsp coconut oil


  • 1,5 cup raw cashews, pre-soaked (about 6 hours or overnight) and strained
  • 75 ml chilled coconut milk (use the thicker part of coconut milk)
  • Pinch of salt
  • 2 tbsp honey or maple syrup
  • 2,5 tbsp coconut oil
  • 0,5 tsp pure vanilla extract
  • 1 tbsp desiccated coconut
  • 50 ml blended raspberries

For decoration: raspberries and coconut


  1. Mix together all the crust ingredients and press the crust at the bottom of the silicone muffin tins cases. Put the muffin cases into the freezer while making the filling.
  2. Blend all the filling ingredients except raspberries into a smooth consistency. Transfer the filling on top of the crust. Tap the cakes on the table to flatten the filling and help a little bit with the spoon. Add blended raspberries and lightly swirl the two mixtures together with a fork or a toothpick. Decorate with raspberries.
  3. Freeze the cakes about 3 hours or overnight.
  4. Take the cakes out of the freezer about 30 – 45 minutes before serving (or 2 hours in the fridge). Decorate with coconut and serve.

*In addition, if you are going to plate up the cakes, then you can make the extra sauce. For the sauce, you will need 1/2 tbsp quality raw honey, 200 g raspberries (frozen or fresh). Put the raspberries into a pan and bring it to boil. Reduce the heat and simmer about 5 minutes and then add honey. Stir until dissolved. Cool down the raspberry jam.

Raw Raspberry & Coconut Mini Cheesecakes

Raw Raspberry & Coconut Mini Cheesecakes

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