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Raspberry Vegan Cheesecake Bites

Irresistibly Creamy Raspberry Vegan Cheesecake Bites

Enjoy these Raspberry Vegan Cheesecake Bites, a delightful no-bake dessert that is both refreshing and indulgent.
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Prep Time 20 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 bites
Course: Desserts
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers or gluten-free graham crackers
  • 1/4 cup Vegan Butter melted
For the Filling
  • 1 cup Vegan Cream Cheese room temperature
  • 1/2 cup Coconut Cream thick part from chilled coconut milk
  • 1/3 cup Sugar or maple syrup
  • 1 teaspoon Vanilla Extract pure
  • 1 cup Raspberries drained excess liquid

Equipment

  • Food processor
  • Silicone Cupcake Pan
  • Electric mixer

Method
 

Preparation Steps
  1. Crumble graham crackers into fine crumbs and mix with melted vegan butter. Press into a silicone cupcake pan.
  2. Beat vegan cream cheese until smooth, then gradually add coconut cream and sugar. Fold in vanilla and raspberries.
  3. Scoop filling into crusts, smoothing tops, and freeze for at least 2.5 hours.
  4. Remove from silicone pan after chilling, let sit at room temp for 5 minutes before serving.
  5. Serve chilled, optionally with coconut whipped cream and fresh berries.

Nutrition

Serving: 1biteCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 50mgPotassium: 45mgFiber: 1gSugar: 7gVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure vegan cream cheese is at room temperature and drain raspberries well for proper texture. Store in an airtight container for up to 5 days in the fridge, or freeze for 2 months.

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