No Bake Vegan Raspberry Cheesecake Tarts Recipe

I was messing around in the kitchen one day and ended up creating these no bake vegan raspberry cheesecake tarts that looked super messy but tasted epic with a crunchy nut crust, creamy cashew filling, and a tangy raspberry topping that totally blew my mind even if it ain’t picture perfect every time.

I love making these no bake vegan raspberry cheesecake tarts. I use wholesome ingredients like medjool dates, raw almonds, walnuts and soaked cashews blended with coconut cream, melted coconut oil, maple syrup, lemon juice and vanilla.

The fresh raspberries bring vitamins and a tangy kick my tarts need.

Ingredients

• Dates: provide natural sweetness and extra fiber for healthy digestion.

  They are really yummy.

• Almonds: loaded with protein and healthy fats supporting your energy needs and vibrant flavor.
• Walnuts: packed with omega 3, adding crunch to tart texture and taste.
• Raw cashews: give a creamy texture while offering minerals and lots of healthy fats.
• Raspberries: deliver tangy flavor with antioxidants and a slight sour note that pops.
• Maple syrup: adds natural sweetness and a rich flavor without refined sugars.
• Coconut oil: brings smooth texture and healthy saturated fats for extra creaminess.
• Lemon juice: gives a zesty kick balancing sweetness with bright, tart flavor.

Ingredient Quantities

• 1 cup pitted Medjool dates
• 1/2 cup raw almonds
• 1/2 cup raw walnuts
• 1/4 cup unsweetened shredded coconut
• a pinch of salt
• 1 1/2 cups raw cashews (soaked for at least 4 hours)
• 1/3 cup full fat coconut cream
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• a pinch of salt
• 1 cup fresh raspberries
• 2-3 tbsp agave nectar or maple syrup
• 1/2 tbsp lemon juice
• Optional: extra fresh raspberries for garnish

How to Make this

1. Start by processing your crust ingredients: in a food processor combine 1 cup pitted Medjool dates, 1/2 cup raw almonds, 1/2 cup raw walnuts, 1/4 cup unsweetened shredded coconut, and a pinch of salt. Blitz until the mixture is sticky and holds together.

2. Press the crust mixture evenly into small tart pans or a lined muffin tin, then pop them in the freezer while you work on the filling.

3. Drain your 1 1/2 cups soaked cashews (soaked for at least 4 hours) and add them to a blender along with 1/3 cup full fat coconut cream, 1/4 cup melted coconut oil, 1/3 cup maple syrup, 2 tbsp freshly squeezed lemon juice, 1 tsp vanilla extract, and another pinch of salt.

4. Blend this mixture until it’s super smooth and creamy. You might need to stop and scrape down the sides a few times if it’s not blending evenly.

5. Spoon the creamy cashew filling on top of the crust in each tart, spreading it out gently until you fill each tart to the brim.

6. For the raspberry topping, blend 1 cup fresh raspberries with 2-3 tbsp agave nectar or maple syrup and 1/2 tbsp lemon juice until smooth. Some chunks are fine if you like extra texture.

7. Drizzle the raspberry puree over the cashew filling, creating a pretty pattern or layer on top.

8. Chill the assembled tarts in the freezer for at least 2 hours to set completely before serving. If you like, garnish with extra fresh raspberries right before you dish them out.

9. Let the tarts soften for a couple of minutes at room temperature if they are too hard right out of the freezer, then enjoy your no bake vegan raspberry cheesecake tarts!

Equipment Needed

1. Food processor for blitzing the crust ingredients
2. Tart pans or a lined muffin tin for shaping the crust
3. Blender to mix the cashew filling and create the raspberry topping
4. Spatula for scraping down the blender and spreading the filling
5. Measuring cups and spoons for accurate ingredient amounts
6. Freezer to set the tarts after assembly

FAQ

• Q: Can I freeze these tarts?
  A: Yup, you can freeze them for about 1-2 months. Just make sure to let them thaw a bit before serving so the texture stays creamy.
• Q: Do I really need to soak the cashews?
  A: Yeah, soaking the cashews for at least 4 hours helps them blend super smooth. If you’re in a hurry, you could use boiling water for 15-20 minutes, but it might affect the taste a bit.
• Q: Can I substitute the Medjool dates if I dont have them?
  A: Sure thing, other soft dates or even dried figs can work too. Just keep in mind that it might change the sweetness and flavor slightly.
• Q: Is there any way to make the tarts less sweet?
  A: Definitely, you can adjust the maple syrup or agave nectar by reducing the amount, but be aware that it might affect the overall taste and texture.
• Q: How should I store the leftovers?
  A: Keep any extras in an airtight container in the fridge. Theyre best eaten within 4-5 days for that perfect creamy taste.

No Bake Vegan Raspberry Cheesecake Tarts Recipe Substitutions and Variations

• If u dont have Medjool dates, try using dried figs or prunes, they provide a similar sticky sweetness.
• If raw almonds are missing, pecans or even macadamia nuts can substitute, adding a slightly different crunch.
• If maple syrup isnt available, agave nectar works just as well to sweeten the mix (or even a little honey if you’re not keeping it vegan).
• For the raspberries, you can use chopped strawberries or blueberries though the flavor will be a bit different but still yummy.

Pro Tips

1. When you pulse your crust ingredients, make sure you blend them enough so they stick together pretty well. If it seem too crumbly, try adding another date or two and scramble them in short bursts. That little trick helps the crust hold its shape even after freezing.

2. For the creamy filling, don’t be in a rush to blend the soaked cashews. Stop every now and then to scrape down the sides so everything gets mixed up evenly. Trust me, a few extra scrapes will smooth out any lumps and make your tart filling super creamy.

3. While chilling the tarts, if you find them too solid straight out of the freezer, let them sit at room temp for a minute or two before digging in. This way, you won’t hit that icy crunch and you get that perfect, creamy bite every time.

4. When you make the raspberry topping, try not to over-blend it if you love a little texture. Leaving some chunks gives that extra fruity punch and makes your dessert look more home-made and less perfectly processed. Enjoy experimenting with these little hacks!