As Valentine's Day approaches, a little plant-based decadence is in order! This Raspberry-Lemon Cheesecake can be made as minis or one standard size. No eggs are used, so this cheesecake is easier to bake than traditional recipes (no fear of falling)!Print
Above: As you blend the cheesecake batter, be sure that it's fully blended and smooth, not just partially (like the first photo). Use your blender's tamper to help keep the ingredients moving.
Above: This is the silicone pan that I used (and here in my store). When you're done blending the batter, transfer it to a bowl, which will make filling your hearts easier.
Above: 1) Fill each heart well halfway, 2) place 1 to 2 raspberries in the middle (optional), 3) cover the raspberries and fill with batter to the top of the well, and 4) your cheesecakes will rise up during baking a little, then will flatten out a bit as they cool.
Above: You can serve your mini cheesecakes any way you like. Here are 4 examples: topped with raspberry sauce; drizzled with raspberry sauce with 1 raspberry on top and dusted with some grated nuts; plain sitting on some raspberry sauce; and the same but with some grated nuts on top. (These are very rich, so one heart is one serving.)
Above: If you’d like to bake a standard-size cheesecake, double the recipe. Since the volume will be too much for the Vitamix (even with the tamper being used), I used my food processor (however, grind the millet first in your Vitamix or use pre-ground, whole-grain millet flour).
Bake in a cheesecake pan (or round cake pan) as shown below and line it with parchment paper (it would probably be fine without parchment too, since there's a lot of fat in the recipe, but I added paper just to be safe).
I put a fancy design on top of mine (I used this video to get ideas), but this is optional. Bake on top of a sheet pan for 55 minutes; the edges should start to brown a little. Making this with a crust is a great idea (see here for my favorite crust recipe).