Delightfully creamy no-bake vegan mini cheesecakes with lush, colorful, and oh-so-flavorful raspberry swirl worked in.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**For the jam, feel free to use a thicker jam of your choice. St. Dalfour works well. Alternatively can use a homemade jam, like this recipe. Or if you prefer to make the recipe "raw"use a raspberry chia jam for the swirl (and also use raw agave instead of maple syrup and raw almonds instead of toasted to make the recipe truly raw).
***Can either gently melt (double boiler or microwave) a bit of your favorite non-dairy chocolate. Or can use this magic shell recipe (that's what I used, since it's a bit runnier so looks more elegant on this type of dessert).
****If you don't have a piping bag, you can always just carefully spoon the mixture in, just try to keep it running along the center of each mold, as it will naturally spread itself to the edges in the next step. Use about a tsp for each cavity.
Keywords: Raspberry Swirl Cheesecake (Vegan, GF)