Everything you ever wanted in life in healthier raspberry cheesecake form.
Paleo No-Bake Raspberry Mini Cheesecake Bites
This post has been sponsored by GT’s Living Foods. As always, all thoughts and opinions remain my own but I am proud to partner with like-minded and quality driven brands. Thanks for supporting the growth of Miss AK!
OMYGOSH, these bites are the best things that have ever happened to me. Not only are they paleo, but they’re vegan, raw, and there are probiotics in them. I’m definitely not one of those people that only eats something if it is vegan, raw, gluten free, dairy free, keto (WHATEVER, food labels) but, sometimes good for you food just tastes good. So I eat it. And I love eating these raspberry cheesecake bites. Did I mention they’re no bake?
Anyway, sometimes I eat cookies with butter and flour and sometimes I find healthier desserts like these to be appealing. It’s all about balance for me and listening to what my body wants. BUT, I don’t think healthier treats should lack in flavor and texture.
These bars have fresh raspberries swirled right in them but what really kicks the flavor to a whole new level is the GT’s Living Foods Raspberry Kefir. It’s a concentrated kefir made to be taken in 2oz. doses so the flavor is wonderfully powerful. And there are a ton of probiotics in each 2 oz. serving. So, that’s AMAZING.
What you’ll do here is make the 3 ingredient crust, press it into a mini muffin tin, and then whip up the probiotic, raspberry cheesecake filling. You’ll fill the muffin cups with the cheesecake filling, pop it into the freezer and about 4 hours later – voila! These can sit out for a bit, and actually taste best when they’re allowed to sit for 10 minutes after they come out of the freezer. Perfect for parties and welcoming the warmer months!
NOTE – before making this, be sure to pop a can of coconut milk in the fridge overnight (or just store some of your coconut milk there like me if you’re forgetful)
LET’S GET TO IT!
WHAT YOU’LL NEED (increments & directions below in the printout – tip get everything out before starting!):
GT’s Living Foods Raspberry Kefir – you can sub the juice of 1 lemon if you need to, but it will slightly change the flavor
Chilled coconut milk
- 1+1/4 cup almond meal
- ⅓ cup + 2 Tablespoons maple syrup, divided
- ⅓ cup + 3 Tablespoons melted coconut oil, divided
- 2 cups cashews
- about 5-6 cups water
- 1 cup fresh raspberries, plus more for topping
- ¼ cup GT's Living Foods Raspberry Kefir - you can sub the juice of 1 lemon if you need to, but it will slightly change the flavor
- 1 can of chilled coconut milk, just the cream (chill this overnight before making it)
- Before making this, be sure to pop a can of coconut milk in the fridge overnight (or just store some of your coconut milk there like me if you're forgetful).
- Pour the cashews in a bowl.
- Bring the water to a boil, remove it from the heat for 30 seconds, and then pour it over the cashews. Let them soak for 20 minutes before draining.
- While the cashews soak, mix the almond meal, 2 tablespoons of the maple syrup and 3 tablespoons of the coconut oil together to make the crust.
- Tip - cut thin strips of parchment (about ½ inch wide and 4 inches long) and lay them in the mini muffin cups to make removal of the cheesecakes easier.
- Press the crust mixture evenly between 20 mini cups.
- For the cheesecake filling, add the cashews, remaining maple syrup, remaining coconut oil, raspberries, raspberry kefir, and just the solid, cream part of the coconut milk can to a food processor or very high powered blender.
- Process until smooth.
- Fill the cups with the cheesecake filling and top with raspberries if desired.
- Chill for at least 4 hours or overnight before running a knife or thin spoon along the muffin cups and removing from the cups to serve!
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