Raspberry Cheesecake Bites

Valentine’s Day is coming up fast. Did someone say chocolate?

If you ask us, V-Day is really about enjoying your favorite decadent sweets with the ones you love. And for us, chocolate is the perfect indulgence on this special day.

What could be better than chocolate? Chocolate and berries! Desserts that combine berries with chocolate feel like the gold standard for Valentine’s Day treats.

These Raspberry Cheesecake Bites tick all the boxes. Raspberries give just the right amount of acidity and sweetness to the silky cashew-based filling. The luxurious texture and brightness of the tangy berries make this filling completely drool-worthy. And to top it all off, they have rich chocolate crusts that you’ll be tempted to eat all on their own.

We’ve added maca to this recipe for some added adaptogen-powdered oomph to your celebrations. Maca helps boost libido and fertility, improves energy, and may also relieve some of the symptoms of menopause. So they’re pretty much the perfect sweet to set the V-Day mood.

The best part? These cheesecake bites can be whipped up in no time at all. There aren’t any complicated steps in this one — just some straightforward blending and freezing. For such an easy process, the payoff is huge. These bites look enticing and taste irresistible.

Plus this is a naturally sweetened recipe, so you won’t get the crash and irritability of your typical sugar-laden V-Day treats. These bites are a nourishing alternative that gives you all the flavor without the side effects. They’re also completely plant-based and gluten-free, which makes them extra easy to share.

Happy Valentine’s Day!

With chocolate raspberry kisses,

Jo and Jules

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Raspberry Cheesecake Bites

Yield: 4 Cheesecakes

Ingredients:

For the crust:

  • ¼ cup dates
  • ¼ cup raw pecans
  • 2 tsp cacao powder

For the filling:

  • ½ cup cashews, soaked at least one hour
  • Juice of ½ a lemon
  • 2 tbsp palm shortening
  • ¼ cup oat milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tsp maca powder
  • 1 pint raspberries
  • 2 tbsp maple syrup

Directions:

For the crust, start by blending dates in a food processor or blender for about one minute or until they turn into a paste. Take the dates out and pulse the pecans until the texture resembles flour. Add the dates back in along with the cacao powder and blend until combined. Line 4 slots in a muffin tin with paper liners and fill each with a generously rounded tablespoon of the pecan/date mixture. Press down with a spoon or fingers, and freeze while making the filling.

For the filling, place all ingredients in a high-speed blender and blend until smooth, making sure to scrape down the sides of the blender. Pour filling on top of the crust in the molds and let freeze at least one hour.

Cook raspberries with maple syrup in a saucepan until they break down and become a purée. You can strain out the seeds at this point if you prefer a purée without them. Let cool for at least two hours in the refrigerator. After topping the crust with the cheesecake mixture, add one teaspoon of raspberry and stir lightly with a toothpick before freezing for at least one hour.

Allow the cheesecakes to come to room temp for about 10 minutes before enjoying!

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