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
- 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
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!
Ingredients
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
Instructions
- For the crust, grind the wafers in a food processor or blender into small crumbs.
- Add the nut butter. Blend again until sticky and clumpy.
- Place a strip of parchment paper in each muffin tin.
- Drop two tablespoons of the crust mixture into the bottom of each muffin. Press in firmly.
- Blend everything for the filling on high until smooth and creamy.
- Pour on top of the crusts, filling each to the top.
- Press a few frozen raspberries on top of each.
- Freeze overnight.
- Remove from the freezer for 10 minutes to soften. Enjoy!
- Keep leftovers in the freezer.
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.
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
CLICK BELOW TO PIN
I need to clean out my freezer (or buy a bigger one??) so I can make these ASAP. Also – my head is spinning with all the delicious fruity combos that are possible with this recipe! I have lots of freeze dried fruit, spirulina and beet powder so it’s time to go a little cheesecake crazy!!
Not sure where I’d find the biscuit rolls. Any substitute suggestions?
You can use any of these crust recipes instead…
Medjool dates + nuts/seeds: https://www.feastingonfruit.com/no-bake-matcha-cheesecake/#tasty-recipes-15926
Nuts + maple syrup: https://www.feastingonfruit.com/no-bake-vegan-chocolate-cream-pie/#tasty-recipes-15697
Cereal: https://www.feastingonfruit.com/cookies-and-cream-cheesecakes/#tasty-recipes-15582
Thank you so much for these suggestions 🙂
These are sooo beautiful and absolutely perfect for Valentine’s Day! I bought Olivia some So delicious raspberry yogurt yesterday and these are only like 10,000 times better and prettier, LOL. The texture is totally dreamy and that beet color is so awesome for these. I am loving those cocoa wafers too, I’d imagine those are a delicious snack all on their own. Chocolate and raspberries are such a delicious combo too. Especially in brownie form! I love that they are so interchangeable too with other fruit, I imagine blueberries would be a gorgeous purple!
Those wafers. Damn are they good, definitely not oil-free but I’m still amazed by the pretty simple and gf ingredient list. Yes VERY good by themselves…too good😋🙈 Omg I already thought to remake with blueberries haha! I know pink is more holiday apropos, but I just love purple/blueberry things💜 I hope you have some sweet chocolate treats planned for tomorrow too, although knowing you that’s really not even a question😊
Can I used tart cherry juice since that is red in place of beet juice
★★★★★
You can, although the color/pigment isn’t as concentrated as in beet juice so it won’t be as bright a pink. But with the raspberries, should still work fine!
Hey Nat,
These Cheesecakes looks cute!
But I had an idea, is it possible to make this recipe in a whole larger Cheesecake in 6inch Springform pan like Strawberry Cheesecake or another size maybe?
Would be awesome!
Thanks
Henri 😉
★★★★★
A 6″ springform would be fine
Hey Nat,
Ok great for the 6inch, like the Strawberry Cheesecake!
And can I use same amount of Raspberries than Strawberries if I dont have Beet juice…
Or I can also use Raspberries mixed in Juice (drain to remove the seeds?)
Please let me know..
Henri 😉
★★★★★
Sure, raspberry juice would work!
Hey Nat,
Ok thanks great for Raspberry juice!
So I can even use 1 Cup of Raspberries (or more)
But if I drain to remove seeds, maybe I need more Raspberries in quantity?
My idea would be to only use mixed Raspberries in a smoothie, then remove seeds…last add to Cashews, Yogurt…etc…
If possible?
And very important, I use fresh or frozen Raspberries?
Yours looks Frozen on Top of the Cheesecakes…
#COCONUT YOGURT
And do you think I can substitute Coconut Yogurt with Chilled Coconut milk thick part only?
#CRUST
If I dont have Carino I can make a Date Nuts crust like Strawberry Cheesecake and add a tbsp of Chocolate or optionnal…?
My daughter will love it!
Thanks again!
Henri 🙂
★★★★★
Frozen and defrosted raspberries will be best, more juice. Fresh will work too though. Yes, coconut cream will be fine for the yogurt. And sure you can pair any other no-bake crust recipe from the blog with this filling