Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

By contributor Alexandra Courts

I made these treats with a pal but didn’t photograph them until after we’d already gobbled up all the sauce. Oops! We’re on a raw dessert recipe rampage lately, so just go with it.Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

INGREDIENTS:

For the crust…

  • 2 cups dates
  • 1 cup raw almonds, soaked
  • 1/2 cup shredded unsweetened coconut

For the filling…

  • 4 lemons, juiced
  • 2 cups soaked cashews
  • 1 cup frozen raspberries
  • 1/2 cup full-fat coconut milk
  • 1/4 cup organic maple syrup \For the compote…
  • 1/4 cup water
  • 2 tbsp organic maple syrup

    DIRECTIONS:

    1) Blend almonds and coconut together until finely processed. Add dates and continue blending.

    2) Line a standard muffin pan with plastic wrap and press the mixture into each cup firmly and evenly to form individual crusts. Set aside.

    3) Blend all filling ingredients until smooth. If desired, add more lemon juice to taste.

    4) Pour filling on top of each crust, then place tray in freezer immediately for 1 hour to set.

    5) Blend raspberries, water and syrup together into a liquid. Set aside in fridge until serving.

    6) Thaw cheesecakes at room temperature for 30 minutes. Top each with a dollop of raspberry compote (or simply frozen raspberries, as pictured above).

    Makes 12 cupcake-sized desserts.

    WANT TO MODIFY IT?

    Feel free to change up the recipe a bit! We remade them and added 1-2 cups of frozen blueberries to the mix, seen below:2015/01/img_2353.jpg 2015/01/img_2349.jpg

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One thought on “Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

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