Raspberry Cheesecake Cups

Cups Base

  • Soak the Pitted Dates for at least 5 hours, preferably overnight. Drain well when ready but make sure to keep some of the soaking water.
  • Place all the ingredients in a powerful Blender or Food Processor and blend in small pulses until a sticky dough forms.
  • Line a Cupcake/Muffin Tray with cupcake Liners, then place about 1 tbsp. of the Cups Base Dough at their bottom.
  • Press the dough with the bottom of a glass to make sure the base is well packed and tight.
  • Place the tray in the freezer to set for at least 30-45 minutes.

Raspberry Cream

  • Soak the Raw Cashews for at least 5 hours, preferably overnight. Drain well when ready to use.
  • Place all the ingredients in a powerful Blender or Food Processor and blend for a few minutes until creamy and smooth.
  • Taste and adjust with more Raspberries, Syrup or Coconut Milk if needed.
  • Pour some batter in every cupcake liners to cover the date crust. You can almost fill them completely.
  • Place a few Frozen Raspberries on top of each cups as a Garnish, then place back in the freezer to set for at least 2 hours.

Recipe from: https://www.abakingjourney.com/raw-raspberry-cups/

Total Time: 2 hr. 15 min (not including the soaking time for the cashews and dates)