Description
Creamy, tangy, and perfectly portioned, these Mouthwatering Raspberry Vegan Cheesecake Bites are an easy plant-based dessert. With a buttery crust, raspberry swirl, and dreamy coconut texture, they’re freezer-friendly and ideal for quick treats or party platters.
Ingredients
5 tbsp melted vegan butter
4 graham cracker sheets
2/3 cup plant-based cream cheese (room temperature)
4 tbsp thick coconut cream (from the top of refrigerated full-fat coconut milk)
1 cup powdered sugar (sifted)
2 tsp vanilla extract
1/2 cup mashed raspberries (fresh or thawed and drained frozen berries)
Instructions
1. Crush graham crackers using a food processor or by hand in a sealed bag. Mix with melted butter until evenly combined and set aside.
2. In a bowl, beat cream cheese until smooth, then blend in coconut cream.
3. Gradually mix in powdered sugar on low speed, then beat on high for 3 minutes, scraping the bowl.
4. Add vanilla and mashed raspberries while beating on high for another 2 minutes until the mixture becomes thick and airy.
5. Line a cupcake pan with parchment strips if desired. Add 2 tablespoons of crust to each cup and press gently with the bottom of a glass to form an even layer.
6. Fill each cup to the top with the cheesecake mixture and smooth the surface.
7. Freeze for at least 2.5 hours. Let sit at room temperature for 2 minutes before removing.
8. Use a flat spatula to loosen and remove each bite. Serve immediately or store frozen.
Notes
Use only room temperature cream cheese to avoid lumps.
Drain excess liquid from raspberries before mixing to prevent runny filling.
Scoop only the thick part of the coconut cream to ensure a firm set.
Press crust lightly to avoid a hard base.
Nutrition
- Serving Size: 1 bite
- Calories: 950–1100 (total for full recipe)
- Sugar: 130–150 g
- Sodium: —
- Fat: 50–60 g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: 0 g
- Carbohydrates: 130–150 g
- Fiber: —
- Protein: 6–8 g
- Cholesterol: 0 mg