Raspberry Vegan Raw Cheesecake Tarts

One heart shaped vegan raspberry cheesecake tart on a white and red plate.

5 from 1 vote

Raspberry Vegan Raw Cheesecake Tarts

Only 8 ingredients in this entire no-bake dessert recipe. Vegan and gluten-free with no added sugar. Go ahead and indulge a little this Valentine's Day!

Prep Time15

Cook Time1

Freeze Time1

Total Time1 15

Course: Desserts & Sweet Treats

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 261kcal

Author: Jenn Sebestyen

Equipment

Ingredients

Crust

3 tablespoons raw almonds
3 tablespoons unsweetened shredded coconut
4 pitted Medjool dates soaked in hot water for 20 minutes then drained

Filling

½ cup raw cashews soaked in water for 2 hours or overnight then rinsed and drained
3-4 tablespoons water
½ cup frozen raspberries
2 pitted Medjool dates soaked in hot water for 20 minutes then drained
1 teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
1 tablespoon coconut oil melted

For serving, optional

Fresh raspberries
Shredded coconut

Instructions

Add all crust ingredients to a food processor and processes until crumbly. Stop to scrape down the sides as needed. The mixture should stick together easily when pressed between two fingers.
Press the crust dough firmly into two 4-inch tart pans and set aside while you make the filling.
Rinse out the food processor and add the cashews and 3 tablespoons water. Process until the mixtures becomes creamy. Stop to scrape down the sides as needed. The mixture will first become grainy, but will eventually become smooth and creamy. This takes several minutes, be patient. Add extra water 1 tablespoon at a time, if needed, to create a thick creamy consistency.
Once creamy, add the frozen raspberries, dates, lemon zest, lemon juice, and coconut oil. Process again until fully combined and smooth.
Spoon the filling equally over each crust. Smooth out evenly. Set in the freezer for about an hour or until set.
Let thaw on the counter for about 10 minutes before serving.
Garnish with fresh raspberries or shredded coconut, if desired, to serve.

Notes

~ Use raw, unsalted cashews. Not roasted. Not salted.

~ Soak the cashews in water for 2 hours or overnight. This will ensure they blend up smooth and creamy. The longer you soak them, the creamier they will be.

You can also soak them in boiling water for about 20 to 30 minutes if you are in a hurry. Drain before adding to the recipe.

~ Remove the pits from the dates. It's a good idea to check them even if you buy pitted dates, as sometimes pit fragments can be left behind.

~ Pulse the crust ingredients until it form a crumbly texture that sticks together easily when pressed between two fingers.

~ If the crust mixture crumbles, but won't stick, add another date and process again. You can also add water, one tablespoon at a time, until it sticks together when pressed.

~ Processes the filling until it is smooth and creamy. Stop to scrape down the sides to ensure all the ingredients are incorporated well.

If you have leftover filling, freeze it in ice cube trays and throw them into smoothies.

~ If you don't have tart pans, you could make these in mini muffin tins for cute little bite size tarts. You would probably get about 6 of those or double the recipe for 12. You could even try quadrupling the recipe and make one big cheesecake in an 8x8 pan and then cut it into bars.

~ Once frozen, let it thaw on the counter for about 10 minutes for a creamy consistency.

Nutrition facts calculated based on 2 servings per tart.

Nutrition