No-Bake Chocolate Raspberry Cheesecakes

These No-Bake Chocolate Raspberry Cheesecakes are the perfect Valentine’s treat with a creamy pink filling and vegan gluten-free chocolate cookie crust!

THIS POST IS SPONSORED BY EDWARD & SONS

Usually I semi forget about Valentine’s Day until, well, Valentine’s Day. But not this year (apparently). I’m over here cranking out the heart/pink/sweet things like it’s my job. Wait…

I’m not sure what changed, but I’m definitely not mad about more berry + chocolate leftovers in my life. Cotton candy pink raspberry cream on top of a crunchy chocolate hazelnut cookie crust…mmmmm. A batch of these petite little no-bake treats stashed close by for impromptu dessert-ing – now that’s how you show yourself and your freezer that you care ♡

Between Instagram scrolling and the absurd frequency with which I visit Whole Foods, I try new healthy food products all the time. I know too much and am too good at rationalizing three dollars for a raw vegan grain-free superfood bar. Occupational hazard of being a food blogger, I suppose.

Honestly the shiny glittery excitement wears off after a while and it all just becomes a blur of snacks.

But every once in a while one of them comes out of nowhere and really surprises me. Like ingredient list double take “how is this vegan and gluten-free?” surprised. That was the situation with these new Carino™ Wafer Rolls from Edward & Sons.

Imagine the most flaky buttery cookie (or chocolate cookie!) wrapped around a core of chocolate fudge cream. Just whoa. They taste like something you’d find in a showy glass jar by the checkout at a cozy coffee shop and never in a million years guess to be vegan AND gluten-free. Yet somehow these are! My money’s on magic…

After tasting them, I had to put them back in the shipping box, shut the lid, and remove them from the kitchen just so there would be some left for cheesecake making.

So yeah, they’re pretty good.

But what’s even BETTER is a cookie crust made from them to go underneath our pretty pink cream filling.

And with the fudge center for moisture and delicate cookie outside for crunch, they were basically born to be turned into a crust. Just grind them up in a blender or food processor, add a couple of tablespoons of almond butter to hold everything together, and you have what is probably my favorite chocolate crust on the blog to date.

The raspberry layer is just as easy – soaked cashews, non-dairy yogurt, maple syrup, beet juice (for color), lemon juice, berries, and blend!

Patience while they freeze overnight – now that’s tricky.

This cheesecake filling is coconut oil free, unlike most no-bake vegan cheesecakes, so they do need to stay frozen. Five to ten minutes out on the counter to soften and the texture will be perfectly lush and creamy to bite into though. You can mix up the kind of berry you use too – blueberries, blackberries, strawberries, etc.

And even though they are very Valentine’s apropos, no one said you have to wait until next week…

WATCH HOW TO

No-Bake Chocolate Raspberry Cheesecakes

★★★★★ 5 from 1 reviews

• Author: Natalie
• Prep Time: 00:15
• Cook Time: 8:00 (chilling time)
• Total Time: 8 hours 15 minutes
• Yield: 8 mini cheesecakes 1x
• Category: desserts
• Method: no bake
• Cuisine: american

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Description

These No-Bake Chocolate Raspberry Cheesecakes are the perfect Valentine’s treat with a creamy pink filling and vegan gluten-free chocolate cookie crust!

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Ingredients

Scale 1x2x3x

Chocolate Crust

• 24 (204g) Carino™ Gluten-Free Wafer Rolls from Edward & Sons*
• 2 tbsp nut/seed butter (I used almond butter)

Raspberry Beet Filling

• 1 1/2 cups (180g) raw cashews (soaked overnight)**
• 1/2 cup (120g) nondairy yogurt***
• 1/4 cup (80g) maple syrup
• 1/4 cup (60g) beet juice****
• 1/2 cup (60g) raspberries (fresh or frozen)
• 2 tbsp lemon juice
• 1/4 tsp salt

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Instructions

1. For the crust, grind the wafers in a food processor or blender into small crumbs.
2. Add the nut butter. Blend again until sticky and clumpy.
3. Place a strip of parchment paper in each muffin tin.
4. Drop two tablespoons of the crust mixture into the bottom of each muffin. Press in firmly.
5. Blend everything for the filling on high until smooth and creamy.
6. Pour on top of the crusts, filling each to the top.
7. Press a few frozen raspberries on top of each.
8. Freeze overnight.
9. Remove from the freezer for 10 minutes to soften. Enjoy!
10. Keep leftovers in the freezer.

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Notes

*I used a mix of the Hazelnut and Cocoa varieties.

**Or if you forget, 1 hour in boiling water will work as long as you have a high speed blender like a Vitamix.

***I used full-fat coconut yogurt. You can substitute with coconut cream.

****I used 100% beet juice from a bottle. You can also substitute with nondairy milk, but the color won’t be as bright.

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Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 442
• Sugar: 26g
• Fat: 25g
• Saturated Fat: 8g
• Carbohydrates: 49g
• Protein: 7g

Keywords: vegan, gluten free, oil free, healthy, valentines day, no bake, pink

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