Raw Vegan Mini Cashew “Cheesecakes”

What can I possibly say about these mini raw cheesecakes that could do them justice? I truly didn’t expect these to come out so great, but when they did I knew I had to get some pictures and share the recipe with you all! I’ve been experimenting with recipes the past few weeks, to kind of decide which desserts and dishes to have around for the holidays. These babies made the list quick.

After my last junk food recipe (which is also SO worth it) it was time to make something completely guilt free and healthy. Yep! These are healthy cheesecakes! No bad ingredients, no baking and nothing complex. The only things required to assemble this recipe is a blender (or food processor), a couple of spoons, a bowl and some silicone cupcake molds.

These cheesecakes are taro and almond butter flavors but feel free to substitute the taro powder for another flavor if you can’t find it . I get mine on Amazon. I wouldn’t switch the macadamia nuts in the crust (unless you have an allergy) because that just really adds something lovely and ties it all in.

What you need:


6 medjool dates, pitted

1 cup macadamia nuts

Coconut flour (for silicone molds)


2 cups raw cashews (soaked in water for at least 4 hours or overnight. Then drain and rinse)

1 fresh squeezed lemon

1/2 cup maple syrup

1/2 tsp vanilla

2 tbsp taro powder

1 tbsp almond butter (or nut butter of choice)


Pomegranate seeds

Dark vegan chocolate of choice (chopped finely)

Pistachios (chopped finely)


In a food processor or blender, mix the medjool dates and macadamia nuts until it’s all nice and sticky and can be pressed together easily between your fingers. You may need to scrape the sides of the food processor a couple times while blending.

Sprinkle some coconut flour into the bottom of 12 silicone molds. Ball up about 1/2 tbsp of the date mixture and press into the bottom of the silicone molds. It should be about 1/4 inch high.

Rinse the blender or food processor and add cashews, lemon juice, maple syrup and vanilla. Blend until completely puréed. There should be no cashew clumps.

Pour half of the mixture into a bowl and leave half the mixture in the blender.

Add the taro powder to the batter in the blender and purée well. Pour that mixture into 6 of the silicone molds and take a spoon to spread the top evenly.

Add the almond butter to the batter you poured into a bowl. Mix well with a spoon. Pour that mixture into the remaining 6 silicone molds and spread evenly with a spoon.

Sprinkle some toppings on each cheesecake.

Freeze for at least 2 hours and remove from the freezer 20 minutes before serving.

I find it easiest to remove the cheesecakes from the molds while it’s still frozen.


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