These individual raspberry cheesecakes are creamy, sweet, and full of fruity berry flavor. A simple blend of tart raspberry and sweet maple syrup sit atop a base of dairy free cream cheese and whipped cream. Separate small servings means anyone can sneak their own treat when the mood strikes! And a list of dairy and gluten free ingredients allows just about anyone to enjoy the dessert.
Here at LivBar, we love a creamy cheesecake recipe! Even without dairy, it’s easy to make cheesecake that is satisfying and flavorful. Just about everyone loves raspberries in a creamy dessert. For a couple other cheesecake recipes, try LivBar’s Blueberry Vegan Cheesecake or Vegan Raw Lemon Cheesecake Bars. This crust for these individual raspberry cheesecakes is as easy as can be: Three Raspberry Maca LivBars are crumbled and used as the base.
Simple and easy to make, these raspberry cheesecakes don't require any baking, either. Which is just another reason to whip up your own desserts like these at home! Rather than pre-made cheesecakes full of sugar and preservatives, making your own recipes with wholesome ingredients like these means you know everything that’s going into the dish.
Dairy and Gluten Free Raspberry Cheesecake
3 Raspberry Maca LivBars, crumbled
Fresh mint leaves
8 oz vegan cream cheese - we recommend KITE HILL
2 tbsp lemon juice
1/3 cup pure maple syrup
1 tsp vanilla extract
1, 9oz container vegan whipped cream - we used SO DELICIOUS COCOWHIP
8 oz bag frozen raspberries, thawed
2 tbsp chia seeds
1 tbsp pure maple syrup
1 tbsp lemon juice
In a large bowl, beat together the vegan cream cheese, lemon juice, maple syrup and vanilla until smooth and creamy. Fold in the vegan whipped cream and place in the refrigerator to chill.
In a small bowl, mash together the raspberries, chia seeds, maple syrup, and lemon juice. Place in the fridge for 1 hour to set.
Assemble cheesecakes by dividing the crumbled LivBar into the bottom of 4-6 serving glasses. Scoop the cheesecake filling into the serving glasses.
Top with the raspberry/chia seed topping, fresh raspberries, and mint.