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Mini Raspberry Cheesecakes

Make these delightful mini desserts in just a few quick steps using the Vitamix to pulverize a creamy filling and chop up a simple cheesecake crust.

  • Total Time1 hour 16 minutes
  • Yield
    10
  • DifficultySimple
Mini Raspberry Cheesecakes

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Submitted by

Vitamix

Ingredients

  • 1 cup 150 g medjool dates, pitted
  • 1 cup 80 g rolled oats
  • 2 Tablespoons 30 ml oat milk
  • 3 cups 350 g roasted cashews
  • ½ cup 120 ml cashew milk
  • 2 Tablespoons 30 ml maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons nutritional yeast
  • 1 kosher salt, optional
  • 1 lemon, peeled, flesh only
  • 1 cup 120 g frozen raspberries
  • 1 cup 150 g medjool dates, pitted
  • 1 cup 80 g rolled oats
  • 2 Tablespoons 30 ml oat milk
  • 3 cups 350 g roasted cashews
  • ½ cup 120 ml cashew milk
  • 2 Tablespoons 30 ml maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons nutritional yeast
  • 1 pinch kosher salt, optional
  • 1 lemon, peeled, flesh only
  • 1 cup 120 g frozen raspberries
  • 1 cup 150 g medjool dates, pitted
  • 1 cup 80 g rolled oats
  • 2 Tablespoons 30 ml oat milk
  • 3 cups 350 g roasted cashews
  • ½ cup 120 ml cashew milk
  • 2 Tablespoons 30 ml maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons nutritional yeast
  • 1 pinch kosher salt, optional
  • 1 lemon, peeled, flesh only
  • 1 cup 120 g frozen raspberries

Directions

    1. Line a 12-tin muffin pan with muffin liners. Set aside.
    2. Place the first three ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 3 and pulse, stopping to scrape down the sides of the container as necessary, until the crust ingredients are finely chopped.
    3. Remove the filling and evenly press into the bottom of each muffin liner to serve as a base for the cheesecakes.
    4. Place the remaining ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
    5. Remove the filling and evenly pour over each of the cheesecake bases. Tap the container to level the mixture out, then place in the refrigerator or freezer until cheesecake filling is firmly set. Serve and enjoy.
    1. Line a 12-tin muffin pan with muffin liners. Set aside.
    2. Place the first three ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 3 and pulse, stopping to scrape down the sides of the container as necessary, until the crust ingredients are finely chopped.
    3. Remove the filling and evenly press into the bottom of each muffin liner to serve as a base for the cheesecakes.
    4. Place the remaining ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
    5. Remove the filling and evenly pour over each of the cheesecake bases. Tap the container to level the mixture out, then place in the refrigerator or freezer until cheesecake filling is firmly set. Serve and enjoy.
    1. Line a 12-tin muffin pan with muffin liners. Set aside.
    2. Place the first three ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 3 and pulse, stopping to scrape down the sides of the container as necessary, until the crust ingredients are finely chopped.
    3. Remove the filling and evenly press into the bottom of each muffin liner to serve as a base for the cheesecakes.
    4. Place the remaining ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
    5. Remove the filling and evenly pour over each of the cheesecake bases. Tap the container to level the mixture out, then place in the refrigerator or freezer until cheesecake filling is firmly set. Serve and enjoy.
Refine Your Recipe

Nutrition

1 serving (96 g)
Calories 300
Total Fat 17g
Total Carbohydrate 34g
Dietary Fiber 4g
Sugars 15g
Protein 7g
Sodium 50g
Saturated Fat 3.5g

Chef's Note

Nutritional yeast adds a great boost of protein, vitamins, and minerals to dishes and helps this creamy filling taste more like traditional cheesecake.

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