Mini Dairy-Free Raspberry and Pomegranate Cheesecakes

Prep Time: 30 minutes
Total Time: 6 hours 30 minutes

Servings 12 mini cheesecakes
Ingredients
Recipe Ingredients:

Crust

  • 1 cup raw almonds
  • 1 1/2 cups pitted medjool dates
  • 3 tsp. coconut oil
  • 1/4 cup unsweetened coconut flakes
  • 1 tbsp. cocoa powder
  • 1/2 tsp. sea salt

Filling

Raspberry Topping

  • 1/4 cup raspberries
  • 1/4 cup pomegranate seeds
  • 1 tsp. lemon juice
Instructions
  • Line a standard muffin tin with 12 muffin liners and set aside.
  • Prepare the cheesecake crust. Add all crust ingredients to a food processor and pulse until well combined. Mixture will be thick and sticky. If the mixture is too dry, add in another 1-2 pitted dates.
  • Press crust mixture into the base of lined muffin tin. Place in the freezer to set.
  • Prepare the cheesecake filling. Add all filling ingredients to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
  • Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin. Return to freezer.
  • Rinse out high-speed blender. Add in raspberries, pomegranate seeds, and lemon juice. Blend for 5-10 seconds, or until berries are slightly broken down.
  • Remove cheesecake from freezer. Carefully add half teaspoon of berry mixture to the top of cheesecake. Use a spoon to lightly swirl into cheesecake filling.
  • Place cheesecakes back in the freezer to set completely, at least 6 hours or overnight.
  • When ready to serve, remove cheesecake from muffin liner. Top with dairy-free whipped cream and enjoy!