Vegan Raspberry and Banana Raw Cheesecake Cups PT40M https://img3.recipesrun.com/201907/2019/0910/f6/f/673197/300x200x90.jpg If you are looking for an easy no-bake cheesecake recipe then this is the recipe for you. These reduced sugar raw cheesecakes are sweetened with a stevia-based sugar substitute, banana, and raspberries and are the perfect individual portion sizes to serve up at parties or a sweet after-dinner treat. Try it! 9 servings Ingredients: 1 tbsp. Calorie-free sweetener 100 g Frozen raspberries 2 tbsp. Coconut oil, melted 1 Lemon zest and juice, finely grated 2 tbsp. Calorie-free sweetener 1 tsp. Vanilla extract oil 100 ml Coconut milk 2 Frozen bananas 1 tbsp. Coconut oil, melted 2 tbsp. Cacao powder 100 g Raw blanched almonds 150 g Dried fruits

Vegan Raspberry and Banana Raw Cheesecake Cups

4.2

( By Tracy )

If you are looking for an easy no-bake cheesecake recipe then this is the recipe for you. These reduced sugar raw cheesecakes are sweetened with a stevia-based sugar substitute, banana, and raspberries and are the perfect individual portion sizes to serve up at parties or a sweet after-dinner treat. Try it!

Vegan Raspberry and Banana Raw Cheesecake Cups

01 Information

Grade easy
Serving 9 servings
Calorie 203 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

Raspberry Swirl
- 1 tbsp. Calorie-free sweetener
- 100 g Frozen raspberries
Cheesecake
- 2 tbsp. Coconut oil, melted
- 1 Lemon zest and juice, finely grated
- 2 tbsp. Calorie-free sweetener
- 1 tsp. Vanilla extract oil
- 100 ml Coconut milk
- 2 Frozen bananas
Base
- 1 tbsp. Coconut oil, melted
- 2 tbsp. Cacao powder
- 100 g Raw blanched almonds
- 150 g Dried fruits

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03 Method

Step 1

Make the base by adding the dates and almonds to a food processor. Blitz together until broken up into very small pieces. Add in the cacao powder and coconut oil and mix further until fully combined.
Step 2

Take a mini Victoria sandwich tin and divide the mixture between 9 cavities. You could also use a standard 12 hole muffin tin with cupcake wrappers in. press the mixture down firmly and place it into the freezer whilst you make the raspberry puree.
Step 3

Remove the bananas from the freezer and allow to defrost slightly whilst you make the raspberry swirl.
Step 4

Place the frozen raspberries into a small saucepan and add the Truvia before heating until for 5 minutes until the raspberries defrost fully, mash down and the sweetener dissolves in. remove from the heat and press through a sieve.
Step 5

Catch the smooth juice and set aside to cool whilst you make the topping. To make the topping combine all of the ingredients into a food processor and blend until smooth. Pour on top of the frozen base mix, dividing evenly between each.
Step 6

Carefully drizzle the cooled raspberry puree over the tops of the filling and drag with a cocktail stick to make a swirl effect pattern. Cover and place back into the freezer for about an hour to firm up. Remove from the freezer 10-15 minutes before serving and enjoy!

04 Author

Tracy

647 Recipes

Vegan Raspberry and Banana Raw Cheesecake Cups

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