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Mini Dairy-Free Raspberry and Pomegranate Cheesecakes

  • 30 min
    Prep Time
  • 6 hr 30 min
    Total Time
  • 12 people
  • 225 per 1 serving


  • 1 1/2 cups pitted medjool dates
  • 1 cup raw almonds
  • 1/4 cup dried unsweetened coconut
  • 1 tablespoon unsweetened cocoa powder
  • 3 teaspoons coconut oil, at room temperature
  • 1/2 teaspoon sea salt
  • 1 cup raw cashews
  • 1/2 cup Pacific Foods® Cashew Unsweetened Original Plant-Based Beverage
  • 1/2 cup dairy-free plain coconut milk yogurt
  • 1/4 cup pure maple syrup
  • 1 tablespoon bottled or canned lemon juice
  • 1/4 cup raspberries
  • 1/4 cup pomegranate seeds
  • 1 teaspoon bottled or canned lemon juice


  • Step 1

    Line a standard muffin tin with 12 muffin liners and set aside. 

  • Step 2

    Prepare the cheesecake crust. Add the dates, almonds, coconut, cocoa powder, coconut oil and salt 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 to 2 pitted dates. Press crust mixture into the base of lined muffin tin. Place in the freezer to set. 

  • Step 3

    Prepare the cheesecake filling. Add the cashews, cashew milk, yogurt, syrup and first amount of lemon juice to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45 to 60 seconds. Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling each muffin tin cup about 3/4 full. Return to freezer. 

  • Step 4

    Rinse out high-speed blender. Add in raspberries, pomegranate seeds, and second amount of lemon juice. Blend for 5 to 10 seconds, or until berries are slightly broken down. Remove cheesecake from freezer. Carefully add 1/2 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 cheesecakes from muffin liners. Top with dairy free whipped cream and enjoy!

Calories 225
Total Fat 12 g
Sat. Fat 3.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 109 mg
Total Carb 27 g
Dietary Fiber 3 g
Sugar 18 g
Protein 4 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 8 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.