Mini Dairy-Free Raspberry and Pomegranate Cheesecakes

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Rating: 0
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Rate this recipe!

Prep Time

30minutes

Cook Time

Servings

mini cheesecakes

Product Type

Beverages,

Prep Time

30minutes

Cook Time

Servings

mini cheesecakes

Product Type

Beverages,

Mini Dairy-Free Raspberry and Pomegranate Cheesecakes

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

30minutes

Cook Time

Servings

mini cheesecakes

Product Type

Beverages,

Prep Time

30minutes

Cook Time

Servings

mini cheesecakes

Product Type

Beverages,

Instructions

  1. Line a standard muffin tin with 12 muffin liners and set aside.
  2. 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.
  3. Press crust mixture into the base of lined muffin tin. Place in the freezer to set.
  4. 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.
  5. Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin. Return to freezer.
  6. 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.
  7. 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.
  8. Place cheesecakes back in the freezer to set completely, at least 6 hours or overnight.
  9. When ready to serve, remove cheesecake from muffin liner. Top with dairy-free whipped cream and enjoy!

Instructions

  1. Line a standard muffin tin with 12 muffin liners and set aside.
  2. 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.
  3. Press crust mixture into the base of lined muffin tin. Place in the freezer to set.
  4. 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.
  5. Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin. Return to freezer.
  6. 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.
  7. 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.
  8. Place cheesecakes back in the freezer to set completely, at least 6 hours or overnight.
  9. When ready to serve, remove cheesecake from muffin liner. Top with dairy-free whipped cream and enjoy!