• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Straight Up Food
  • Home
  • Recipes
  • Shop
  • About
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Cookbook
  • Shop
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Γ—

    Mini Raspberry-Lemon Cheesecakes

    Jump to Recipe·Print Recipe

    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)!

    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. 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).

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Mini Raspberry-Lemon Cheesecakes


    • Total Time: 55 mins
    • Yield: 8 to 9 (makes 3 cups batter, and 1 cup sauce) 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • Cheesecakes:
    • 1Β½ cups cashews (about 7 ounces)
    • 6 ounces Medjool dates, pitted and halved (10 to 11 dates.)
    • 1 cup lemon juice
    • 1 cup water
    • ΒΌ cup dry/uncooked millet
    • 2ΒΎ teaspoons vanilla extract
    • 1 cup fresh raspberries (optional)
    • Β 
    • Berry Sauce:
    • 4 ounces fresh raspberries (about 1 cup; plus, a handful extra for garnish)
    • ΒΌ cup water
    • 1 ounce Medjool dates, pitted and halved (about 2 dates)

    Instructions

    1. Place the cashews, dates, lemon juice, water, millet, and vanilla into a blender jar. Blend for 10 to 20 seconds, then let sit for at least 15 minutes. Preheat the oven to 325Β°F.
    2. Blend the mixture again, until completely smooth (adding a tablespoon of water at a time as needed). Spoon into a muffin tin lined with parchment paper liners (or a silicone muffin pan, or other nonstick mold, like my 2.25-inch heart mold shown below), filling halfway. Push 1 to 2 raspberries into this batter (these make a great little surprise in the center). Finish filling with batter to the top. (If you have extra batter, fill a muffin liner with it and bake alongside the others.)
    3. Tap the pan on the counter top many times to release any bubbles in the batter.
    4. Bake for 30 minutes on a sheet pan (if using silicone), on the center oven rack. Remove from the oven and place on a cooling rack for 60 minutes. When completely cool, cover and place into the refrigerator.
    5. To make the raspberry sauce, blend the raspberries with the pitted dates in a blender until smooth. Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving.
    6. When ready to serve, remove the pan from the refrigerator and remove the individual cheesecakes while cold. Serve immediately or after sitting for 5 to 10 minutes, as these taste better on the cool side and are firmer.

    Equipment

    Silicone Heart Pan

    Buy Now β†’
    Vitamix

    Vitamix 5200 Blender

    Buy Now β†’

    Lemon Juicer

    Buy Now β†’

    Notes

    Traditional cheesecake size: See instructions for this below with photos.

    Pan option for small cheesecakes: If you don’t have or want to use a silicone baking pan, feel free to use a muffin pan with paper liners. You can use other types of molded pans as well; the number of final cheesecakes will vary depending on the well size and how much you fill the wells.

    Crust: I did not add little crusts with my mini cheesecakes, but I did with my large cheesecake (see photos below). You can use a crust or not with either size. Here is the crust recipe I love to use with all my pies and cheesecakes.

    The sauce: I have used raspberries here, but they can be swapped out with blueberries or strawberries just as easy.

    Millet: I use ground millet in this recipe because the color helps achieve the most accurate cheesecake color, and it's a great ingredient to firm up this cheesecake, instead of using coconut milk or oil, cornstarch, or agar agar (a seaweed-based thickener). Oats act a bit like millet when blended into desserts, to firm them, but millet results in an even firmer cheesecake. If you don't have millet, however, I think oat flour would work too (although I have not tried this with this recipe, but I do use it in my pumpkin pie recipe to firm it up).

    Instead of cashews: I have not tried this recipe with any other fat base (besides cashews), so I can't guarantee how it would turn out. But I image there is probably a way to successfully use macadamia nuts or tofu.

    • Prep Time: 25 mins
    • Cook Time: 30 mins

    Nutrition

    • Serving Size: 1 mini heart (143 g)
    • Calories: 248
    • Sugar: 20g
    • Sodium: 6mg
    • Fat: 11g
    • Saturated Fat: 2g
    • Carbohydrates: 35g
    • Fiber: 4g
    • Protein: 6g
    • Cholesterol: 0g

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    « Smoky White Bean & Tomato Soup
    Asian Noodle Salad »

    Share the recipe:

    • Facebook
    • Twitter
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Faith L Scott

      February 08, 2020 at 6:16 am

      OMG Cathy! I love, love, cheesecake! I can't wait to try this recipe! Thank you so much for sharing!

      Reply
      • Cathy

        February 08, 2020 at 7:17 am

        Yay! I hope you enjoy it! Thanks Faith! πŸ˜‰

        Reply
      • Chyna Aundree Betts

        March 21, 2021 at 12:10 pm

        Hi. I am so excited to try this (along with many of your other recipes I have bookmarked for later)!

        I was just wondering, if I am using already ground mullet, is it still 1/4 cup? Also, how close to cheesecake would you say this tastes?

        Reply
        • Cathy

          March 21, 2021 at 12:35 pm

          Hi, I would say it's the same measurement. You can also use 1 T of arrowroot if you prefer (see this similar recipe that uses it). I think it's pretty close in taste! πŸ™‚

          Reply
    2. Jo Leffingwell

      February 08, 2020 at 7:43 am

      You mentioned that the cakes have a lot of fat in them, how many calories are there in one of the little cakes?

      Reply
      • Cathy

        February 08, 2020 at 4:10 pm

        I need to calculate this and add it to the post. I will do this this weekend. Thanks! πŸ™‚

        Reply
    3. Heidi G.

      February 08, 2020 at 11:29 am

      As a lucky friend who actually got to taste your cheesecake, I am over the moon in love! It is absolutely divine & delicious, and I will be making it soon. Maybe several of them! YUM!!!

      Reply
      • Cathy

        February 08, 2020 at 4:09 pm

        Yay! Thanks so much, Heidi! πŸ˜‰

        Reply
    4. Erin Lee

      February 08, 2020 at 5:11 pm

      I'm printing this ASAP! YUM! Thank you for sharing your knowledge and passion ❀

      Reply
    5. JCB

      February 09, 2020 at 7:00 am

      Sounds delicious. What size cake pan? And if doing muffin pan, how many muffin cheesecakes does it make?

      Reply
      • Cathy

        February 09, 2020 at 8:03 am

        I'd use a 9-inch round cake pan or a cheesecake pan like the one shown. For the muffins, it depends on how high you fill them, but probably around 6 to 8. πŸ™‚

        Reply
    6. Sandra S

      February 10, 2020 at 7:06 am

      if I use the crust in the bottom of the heart cheesecakes do you par bake the crust first?

      Reply
      • Cathy

        February 10, 2020 at 8:40 am

        Yes, I would still bake it per the crust recipe. Thanks, πŸ™‚

        Reply
    7. Sandra S

      February 10, 2020 at 7:11 am

      Also can they be frozen?

      Reply
      • Cathy

        February 10, 2020 at 8:39 am

        Yes! πŸ™‚

        Reply
    8. Karyn Goldman

      February 13, 2020 at 11:44 am

      I just made these in the silicone muffin molds and they are amazing!! Everyone in the family loved them! So easy to make also!!!! We will definitely be making them again πŸ™‚ πŸ™‚

      Reply
      • Cathy

        February 14, 2020 at 8:30 am

        Woo hoo! Thanks so much, Karen! πŸ˜‰

        Reply
    9. Lynn M

      February 13, 2020 at 12:51 pm

      I haven't tried this specific recipe yet, but in all your other recipes, when cashews are called for, I have substituted blanch almonds/ground almond flour for the cashew with great success (Husband is deathly allergic to cashews).
      I am sure this one will be another great success. Thank you for all the great recipes and all you do.

      Reply
      • Cathy

        February 14, 2020 at 8:29 am

        If you try this, let me know how it goes, thanks! πŸ˜‰

        Reply
    10. Frances Morey

      February 14, 2020 at 7:53 am

      How about using whole grain almond flour instead of the millet? I just bought a pound of it for a recipe that requires a half cup.
      And Happy Valentine's Day to you!

      Reply
      • Cathy

        February 14, 2020 at 8:28 am

        Hmm, I don't think almond would work as well as millet or oats, as these two really firm up when cooked and cooled. But if you try it, let me know how it goes. πŸ™‚

        Reply
    11. harpersfaerie

      February 14, 2020 at 8:27 am

      I made it with the springform option, and sunk some frozen berries into the batter. We loved it.

      Reply
      • Cathy

        February 14, 2020 at 2:13 pm

        Great! Thanks for the comment! πŸ˜‰

        Reply
    12. Iris

      February 14, 2020 at 2:48 pm

      Cathy, this was absolutely delicious! My daughter, son and I loved it. Served it with the raspberry sauce along with raspberries and blueberries. Tasted just like the real thing which I haven’t had in years. Thanks for an awesome recipe!

      Reply
      • Cathy

        February 15, 2020 at 9:27 pm

        Great to hear! Thanks so much Iris! πŸ™‚

        Reply
    13. Deborah

      February 14, 2020 at 2:48 pm

      I tasted the cheesecake mixture before cooking. So tasty! Can’t wait for dessert tonight!I was wondering if these can be frozen.

      Reply
      • Cathy

        February 15, 2020 at 9:26 pm

        Yes, they can be frozen just fine. πŸ™‚ Thanks!

        Reply
    14. Tammi

      February 14, 2020 at 3:50 pm

      Just made these. Wow, they are amazing!!

      Reply
      • Cathy

        February 15, 2020 at 9:26 pm

        Thanks Tammi! So glad to hear you enjoyed them! πŸ˜‰

        Reply
    15. harpersfaerie

      February 22, 2020 at 6:20 am

      I decided to try using the fundamentals of your recipe to make a chocolate cheesecake; I followed the recipe, but substituted soymilk for the 1 cup of lemon juice, and added 3/4 cup of cocoa. Voila, a chocolate cheesecake without sugar. My husband had 2 slices. Next I want to try it with tofu instead of the cashews. Thank you Cathy for providing a very easy, yet "convincing" vegan dessert.

      Reply
      • Cathy

        February 22, 2020 at 11:35 am

        Oh wow, that sounds great! Thanks for letting me know. πŸ™‚ And let me know how the tofu works; I was wondering about that for people who don't eat cashews. Thanks! πŸ˜‰

        Reply
        • Donna Tecce

          September 05, 2020 at 7:59 pm

          Has anyone got back to you re tofu in place if cashews?

          Reply
          • Cathy

            September 06, 2020 at 10:04 am

            No, but looking at the recipe, I'd try using the amount of cashews listed there (1.5 cups, or double for a round cheesecake), and then add the lemon juice first, then the water gradually, since tofu already has a lot of water in it (and cashews are dry to start with). πŸ™‚

            Reply
    16. Mary Peck

      April 11, 2020 at 6:50 pm

      I really enjoyed these. I even got the silicone pan with hearts from your store. I had raspberry sauce left over and it worked very well as a salad dressing.

      Reply
      • Cathy

        April 12, 2020 at 8:12 am

        Oh good! Thanks for the comment, Mary! πŸ˜‰

        Reply
    17. Saga

      April 25, 2020 at 7:34 pm

      Made these the other day in a square glass pan, worked out great! Making a chocolate version today... πŸ™‚

      Reply
      • Cathy

        April 26, 2020 at 10:42 am

        Mmm! Let me know how it goes! πŸ˜‰

        Reply
    18. Jeffrey Meyer

      May 11, 2020 at 4:36 pm

      How can I make this delicious-looking recipe less rich and more like all of your recipes, without the cashews (or any other fat base, including tofu)?

      Reply
      • Cathy

        May 11, 2020 at 9:35 pm

        This is a departure from most of my recipes, true. This is tricky because cheesecakes in general are basically all fat with some sweetener, so I'm not sure you would still call it cheesecake without some kind of fat (nuts, tofu). You could pull back on the fat and add more flour to take up the volume, but then you're moving more toward regular cake. Sorry. πŸ™

        Reply
    19. Anastasia

      June 07, 2020 at 1:26 pm

      Made this in 4 inch spring forms with your pie crust. To make them β€œpop” with color I mixed half batter with 4 pieces of freeze dried bright pink dragon fruit and couple very small purple sweet potatoes. Spooned the batter of different colors in big blobs and used a stick to create swirls. They tasted and looked amazing.

      Reply
      • Cathy

        June 07, 2020 at 10:25 pm

        So creative! Thanks Anastasia! πŸ˜‰

        Reply
    20. Loes

      September 12, 2020 at 9:31 am

      Hi I have a quick question, the millet you use in all your recipes is it pearled (unhulled) or hulled?

      Reply
      • Cathy

        September 12, 2020 at 10:14 am

        It is hulled (meaning the hull has been removed), not the pearled (unhulled) type. πŸ™‚

        Reply
    21. loes

      September 12, 2020 at 9:42 am

      could i use teff instead of millet?

      Reply
      • Cathy

        September 12, 2020 at 10:16 am

        Not sure, I've never used teff. You could try it with a 1/4 or 1/2 batch in case it doesn't work out. πŸ™‚

        Reply
    22. Carol Vaghar

      November 25, 2020 at 2:07 pm

      If I double this would I really need 2 cups of lemon jucie?

      Reply
      • Cathy

        November 28, 2020 at 6:55 pm

        Hmm, maybe not. I'd say start with 1 cup and add up to 2 gradually until the flavor is just the right amount of lemon for you. πŸ™‚

        Reply
    23. Marilyn Fontaine

      April 11, 2021 at 7:17 pm

      Hi Cathy, could we use the silicone pan for the crust to give it the heart shape, bake it, and add the mixture for the cheese cake and bake it ? I am wondering if the crust will be crispy even in a silicone pan...Thank you!

      Reply
      • Cathy

        April 12, 2021 at 9:56 am

        I think that would work. A crust can still get a bit crispy in a silicone pan. πŸ™‚

        Reply
    24. Kimberly Hadlock

      April 23, 2021 at 2:11 pm

      I have this in the oven right now! However, I only had a mini muffin pan that was silicone. Any idea of baking time?

      Reply
      • Cathy

        April 25, 2021 at 10:02 am

        Hi Kimberly, I'm just now seeing this, as I'm travelling. How did it go? I would say still bake minis for 25-30 mins. πŸ™‚

        Reply
    25. Emily L

      February 09, 2022 at 5:31 pm

      Each time I made these, I ask myself if I should rinse the millet. What do you recommend?

      Reply
      • Cathy

        February 09, 2022 at 9:17 pm

        I've never rinsed my millet, so I wouldn't worry about it. πŸ™‚

        Reply
    26. Sara

      February 27, 2022 at 6:53 am

      I've been looking for a plant-based, oil and sugar-free cheesecake recipe for a long time! These were not only delicious, but so easy! It's a keeper. Thanks for sharing your recipes.

      Reply
      • Cathy

        February 27, 2022 at 8:37 am

        Yay! Thanks Sara! πŸ˜‰

        Reply

    Leave a Reply Cancel reply

    Primary Sidebar

    Souper Cubes

    Categories

    Straight Up Food cookbook ad

    Recent Recipes

    • Crabless Cakes
    • Creamy Corn Pasta
    • Pumpkin Muffins
    • Green Bean Casserole
    • Pumpkin Pasta Sauce
    • Fresh Rolls with Mango Sauce
    • Tortilla Soup
    • Tabouli Salad
    • Black Bean Chili
    • Spicy Thai Salad
    • Waldorf Salad
    • Tofu Mayo
    • Red Lentil & Quinoa Soup
    • Lemon Cheesecake Bars
    • BBQ Baked Beans
    • Pecan-Persimmon Muffins
    • Pumpkin-Curry Soup
    • Wild Rice & Mushroom Soup
    • Watermelon Salad
    • Roasted Corn Salad

    Footer

    Never Miss A Recipe!

    Sign Up to receive new recipes from
    Straight Up Food directly to your inbox!

    • Resources
    • My Meals
    • Shop
    • Contact

    COPYRIGHT Β© 2022 STRAIGHT UP FOOD Β· PRIVACY POLICY Β· DESIGN BY CLDS

    ↑ back to top