Vegan Mini Raspberry Cheezecakes - Recipe by Jazzy Vegetarian Laura Theodore

by Esther Milne January 22, 2019

Vegan Mini Raspberry Cheezecakes - Recipe by Jazzy Vegetarian Laura Theodore

Crust Ingredients

  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened shredded dried coconut

     Filling Ingredients

    • 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
    • 1 aseptic box (12 to 12 1/2 ounces) firm silken tofu, well drained
    • 3 tablespoons maple syrup
    • 1 teaspoon vanilla extract

       Topping Ingredients

        How to make Raspberry Cheezecakes

        1. Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine.
        2. To make the crust, put the raisins, pecans, and coconut in a high-performance blending appliance and process until the mixture forms soft dough.
        3. Transfer the dough to a plate.
        4. Put 1 heaping tablespoon of the dough into each muffin cup in a 12-cup, standard muffin tin.
        5. Gently press the dough into the bottom of the cup.
        6. Pre-bake the crust for 7 minutes.
        7. Put the pan on a wire rack and let cool for 10 to 15 minutes before filling.
        8.  Meanwhile, put the filling ingredients in a high-performance blending appliance and process until very smooth.
        9. Divide the filling evenly among the 12 muffin cups, smoothing out the top as you go.
        10. Bake for 20 to 24 minutes, or until the filling is almost set.
        11. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife.
        12. Drizzle 1/4 teaspoon of maple syrup over top of each mini-cake.
        13. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to further cool.
        14. While the mini-cakes cool, put 1/3 cup PAPA VINCE orange marmalade, the remaining 2 teaspoons maple syrup, and 2 teaspoons of water in a small bowl and briskly whisk until combined.
        15. Spoon about 1 1/2 heaping teaspoons of the mixture over the top of each mini-cake.
        16. Artfully press 3 raspberries into the top of each cheesecake.
        17. Refrigerate at least 4 hours before serving.

        Preparation Time

        • Prep Time: 15 mins
        • Cook Time: 45 mins
        • Makes: 12 mini-cakes




        Esther Milne
        Esther Milne


        Also in Recipe

        Garlic & Lemon Hummus
        Garlic & Lemon Hummus

        by Esther Milne December 05, 2019

        Traditionally a middle Eastern food & a staple in the Mediterranean diet, hummus has become an established favorite in any health conscious kitchen.  Packed with vitamins & minerals and anti-oxidants from the extra virgin olive oil, not only will it make you healthy from the inside out but will also wake up your tastebuds.

        All you need is a good quality blender or food processor & your Papa Vince Olive Oil & Lemon Olive Oil and you’re all set.

        Continue Reading

        Strawberry Salad with Lemon Dressing
        Strawberry Salad with Lemon Dressing

        by Esther Milne November 21, 2019

        This makes a refreshing change to a traditional salad with lettuce, tomatoes and cucumber & makes a great holiday side dish is you're looking for a lighter option.  I love the contrasting flavors of the salad, the bitterness of the arugula and the sweetness of the strawberries.  

        Continue Reading

        Goat Cheese Jelly Appetizer
        Goat Cheese Jelly Appetizer

        by Esther Milne November 20, 2019

        We recently served this as an appetizer at our Christmas Open House.  We prepared a double portion and there was none left at the end of the evening.

        This is a healthy & different appetizer idea that you can easily prepare and wow your guests at holiday parties!

        Continue Reading