Mouthwatering Raspberry Vegan Cheesecake Bites

I never thought I’d be the type of person who’d get excited about vegan desserts. Growing up, I was all about the real-deal cheesecake – the kind loaded with cream cheese and eggs. When my friend brought these raspberry vegan cheesecake bites to a potluck, I almost passed them by.

But here’s the thing about these little treats – they’re actually really good. Like, surprisingly good. The secret is in the cashews, which create this creamy texture that’s pretty close to the original. And unlike traditional cheesecake that leaves you feeling heavy, these bites are light enough that you can eat a couple without that “I need a nap” feeling afterward.

What Kind of Plant-Based Cream Cheese Should I Use?

When it comes to vegan cream cheese, not all brands will give you that perfect cheesecake texture we’re looking for. Brands made with cultured cashews or almonds tend to work best for baking, as they have a consistency closest to traditional cream cheese. Some popular options you’ll find in most grocery stores are Miyoko’s, Kite Hill, or Tofutti – all of these will work well in this recipe. Just make sure to let your cream cheese come to room temperature before using it, as this helps it blend more smoothly with the other ingredients. If you notice your cream cheese is a bit grainy, give it a good whip with an electric mixer before adding the other ingredients to ensure your cheesecake bites come out silky smooth.

Options for Substitutions

Making these no-bake treats but missing some ingredients? Here are some helpful swaps:

• Graham crackers: You can easily swap graham crackers with digestive biscuits, vanilla wafers, or even crushed vegan gingersnaps for a spicier base. Just use the same amount by weight.
• Vegan butter: Melted coconut oil works great as a 1:1 replacement. Just note that the crust might be slightly more firm when chilled.
• Plant-based cream cheese: This is a key ingredient that’s hard to substitute, but different brands will work fine. Just make sure to use one that’s fairly firm and not too watery.
• Coconut cream: If you can’t find thick coconut cream, you can refrigerate full-fat coconut milk overnight and use the solid part that forms on top.
• Raspberries: Feel free to use other berries like strawberries or blackberries. If using frozen berries, thaw and drain them well first to avoid excess moisture.
• Powdered sugar: You can make your own by blending regular sugar in a high-speed blender until powdery. Just add 1 tablespoon of cornstarch per cup of sugar.

Watch Out for These Mistakes While Making

The biggest challenge when making vegan cheesecake bites is getting the right texture – using room temperature plant-based cream cheese is essential, as cold cream cheese will leave you with unwanted lumps in your filling.

Another common mistake is not draining excess liquid from your mashed raspberries, which can make your filling too runny – try straining them through a fine-mesh sieve first, and save the juice for drizzling on top later.

When working with coconut cream, make sure to use only the thick part from the top of the can (after refrigerating overnight), as the liquid part can prevent your cheesecake from setting properly.

For the perfect graham cracker crust, avoid over-pressing the mixture into your pan – a gentle, even press with the back of a spoon is all you need, as too much pressure will create a dense, hard-to-cut base.

What to Serve With Vegan Cheesecake Bites?

These little raspberry cheesecake bites are perfect for serving with a hot cup of coffee or herbal tea – I especially love them with chamomile or vanilla rooibos. Since they’re on the sweet side, a dollop of coconut whipped cream and some fresh berries on the side makes for a nice balance. You can also drizzle them with a quick homemade raspberry sauce (just heat up some berries with a bit of sugar) or serve them alongside some dairy-free vanilla ice cream for an extra special dessert moment. If you’re putting together a dessert platter, these bites pair really well with fresh fruit, nuts, and other small treats like chocolate-covered strawberries or vegan truffles.

Storage Instructions

Keep Cool: These raspberry cheesecake bites need to stay chilled to maintain their creamy texture. Place them in an airtight container and keep them in the refrigerator for up to 5 days. I like to separate layers with parchment paper to prevent them from sticking together.

Freeze: Want to save some for later? These bites freeze really well! Pop them in a freezer-safe container, separating layers with parchment paper, and they’ll keep for up to 2 months. They’re perfect for when you need a quick sweet treat!

Thaw: When you’re ready to enjoy your frozen cheesecake bites, transfer them to the refrigerator and let them thaw overnight. For the best texture, avoid thawing at room temperature as this can make them too soft. Once thawed, they’ll taste just as good as freshly made ones!

Preparation Time	20-30 minutes
Cooking Time	150 minutes
Total Time	170-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 6-8 g
• Fat: 50-60 g
• Carbohydrates: 130-150 g

Ingredients

For the crust:

• 5 tbsp vegan butter (melted, I like Miyoko’s Kitchen Cultured Vegan Butter)
• 4 graham cracker sheets

For the filling:

• 2 tsp vanilla extract
• 2/3 cup plant-based cream cheese (room temperature for smooth mixing)
• 4 tbsp thick coconut cream (from the top of a refrigerated can of full-fat coconut milk)
• 1 cup powdered sugar (sifted to prevent lumps)
• 1/2 cup mashed raspberries (from fresh or frozen berries)

Step 1: Prepare the Graham Cracker Crust

Begin by crushing the graham crackers, either by using a food processor or placing them in a ziplock bag and smashing them with a thick rolling pin.

Transfer the cookie crumbs to a bowl.

Pour in the melted butter and mix until everything is well incorporated.

Set this mixture aside for later use.

Step 2: Mix the Cream Cheese Filling

In a large bowl, beat the cream cheese on high for about 20 seconds using a handheld mixer or a stand mixer with the paddle attachment.

Add the coconut cream and beat until it’s fully mixed with the cream cheese.

Gradually add the sugar with the mixer on low.

After all the sugar is added, increase the speed to high and beat the mixture for about 3 minutes, remembering to scrape down the sides of the bowl frequently.

Step 3: Add Flavor to the Cream Cheese Mixture

With the mixer still on high, add the vanilla extract and mashed raspberries to the cream cheese mixture.

Beat for another 2 minutes, continuing to scrape down the sides to ensure everything mixes evenly.

By the end, the mixture should be thick and voluminous.

Step 4: Assemble the Cheesecakes

Prepare your cupcake pan by placing a piece of parchment paper in each cup for easier removal, if desired.

Scoop 2 tablespoons of the graham cracker mixture into each cup and use a glass with a bottom about the size of the cup to flatten the graham mix, forming an even crust.

Next, fill each cup to the top with the cheesecake mixture and smooth out the tops.

Step 5: Freeze the Cheesecakes

Place the pan of assembled cheesecakes in the freezer, allowing them to freeze for at least 2.5 hours.

Once they have hardened, remove them from the freezer and let the cheesecakes sit at room temperature for about 2 minutes to soften slightly.

Step 6: Serve or Store

Gently loosen the cheesecakes from the cupcake pan by using a flat metal spatula to ease around the sides, then carefully tilt them out.

Enjoy the cheesecakes immediately, or store them in a freezer-safe container in the freezer for later enjoyment.