The Pioneer Woman Tasty Kitchen
Profile Photo

Raspberry Beet Mini Cheesecakes with Dark Chocolate Pecan Crust

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

5
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These Raspberry Beet Mini Cheesecakes with Dark Chocolate Pecan Crust are the perfect sweet treat for your Valentine—vegan and dairy-free, too!

Ingredients

  • 1 cup Raw Pecans
  • 1 cup Pitted Dates, Packed
  • 2 Tablespoons Dark Cocoa Powder
  • ⅛ teaspoons Sea Salt
  • FOR THE CHEESECAKE FILLING:
  • 1 cup Raw Cashews
  • ⅓ cups Freshly Squeezed Lemon Juice
  • ¼ cups Coconut Oil, Melted
  • 1 cup Fresh Raspberries
  • 1  Medium Raw Beet, Peeled And Quartered
  • ½ cups Full Fat Coconut Milk, Refrigerated
  • 1 container (6 Oz. Size) Plain Coconut Dream Non Dairy Yogurt
  • ¼ cups Pure Maple Syrup

Preparation

Cover the raw cashews with boiling hot water and soak for 1 hour to help them soften up.

In a food processor or heavy duty blender, add raw pecans and process into an rough meal consistency. Add pitted dates, dark cocoa powder, and sea salt into the food processor. Process until smooth or a small ball forms, about 1 minute.

Lay out thin strips of parchment paper into each slot in a muffin tin and scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the yummy dark chocolate pecan crust.

To make the raspberry beet cheesecake filling, add softened, drained cashews into a blender, followed by the freshly squeezed lemon juice, melted coconut oil, raspberries, raw peeled beet, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.

Blend until very smooth. The smoother this mixture is, the creamier your cheesecake will be.

Pour the filling evenly into each muffin tin over the pecan crust, filling all the way up. Place the muffin tin into the freezer and freeze for 1–2 hours to allow the mixture to set.

When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper. You may need to allow it to set at room temperature for 5 minutes to thaw.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Homemade Pineapple Upside Down Cupcakes
Profile Photo by Nora | Savory Nothings in Desserts
These are, hands down the best Homemade Pineapple Upside Down Cupcakes!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Green Tea Latte Cupcakes
Profile Photo by The sweet and sour baker in Desserts
Soft matcha cupcakes soaked in 3 sweet milks and topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Easy Cream Cheese Frosted Carrot Pecan Cupcakes
Profile Photo by Sal @ Berry Sweet Life in Desserts
Easy Cream Cheese Frosted Carrot Pecan Cupcakes.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Aunt Rocky’s Kumquat MiniCakes (LCHF)
Profile Photo by Roxana Lopez in Desserts
Sweet-tart kumquats make a tasty little mini cake. These "just right"...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Ginger Muffins
Profile Photo by BakeUp Artist in Desserts
I love ginger in everything. This recipe features an orange and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy