strawberry and raspberry cheesecake hearts …

These bite-sized mini cheesecakes are just the cutest things! So simple to make. And healthy.

The recipe is courtesy of The Healthy Family and Home.

Ingredients
Filling
1/2 cup organic strawberries
1 cup organic raw cashews
2 tablespoons organic coconut oil
1 tablespoon organic coconut nectar (or other liquid sweetener)
1/2 teaspoon organic vanilla extract

Crust
1 cup organic pecans
1 tablespoon organic coconut oil
1 tablespoon organic coconut nectar
1/2 teaspoon organic vanilla extract
Note: I used raw almonds instead of pecans and maple syrup as a substitute for the coconut nectar.

Garnish
16 organic raspberries

Method
1) Put all ingredients for the crust into a food processor and process until moist and crumbly.

2) Divide the crust mixture between 16 mini heart molds and press down evenly and firmly.

Note: I tried to find mini heart shaped molds but I had no luck so I had to make do with the mini circle shaped molds. I had been meaning to buy a silicone mold for a while as I had read that with the silicone molds the raw cheesecakes pop out easily. A silicone mold would have made it so much easier for me to pop the mini vegan cheesecakes out!

If you don’t have a silicone mold, a mini muffin tin can be used. Lightly grease the muffin tin. Cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

3) Put the mold into the freezer for approximately 15 minutes or until the crust hardens.
4) Put all ingredients for the filling into a Vitamix and blend until well combined and creamy.

5) Remove the mold tray from the freezer and divide the filing mixture between the 16 mini heart molds, making sure the top is smooth and even.

6) Optional: add a single raspberry on top of each heart for garnish. I made half the cheesecakes with raspberries and half without.

7) Return the mold tray back to the freezer for about 30 minutes or until they are hard and firm.
8) Keep in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
9) Enjoy!

My nephew Jake was one of the first to sample them. He chose a raspberry-topped cheesecake. The mini cheesecakes were the ideal sweets for Jake as he doesn’t eat dairy.

“I love berries. Strawberries, blueberries, raspberries, black berries, anything with an ‘errie’ in it!” ~ Jordin Sparks

 

 

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One response to “strawberry and raspberry cheesecake hearts …

  1. Sounds like my perfect cheesecake :-)

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