Desserts

February 10, 2020

Raspberry Espresso Cheesecake Cups

Raspberry Espresso Cheesecake Cups are filled with tangy raspberry and bold espresso. They are plant-based, oil-free, and 100% fruit-sweetened.

Raspberry Espresso Cheesecake Cups

Do you eat dessert every day? I do!

My typical dessert is frozen bananas. Sometimes I eat them with oatmeal, sometimes I eat them with date-nut bars, sometimes I eat them with peanut butter. However I do it though, I always eat dessert.

I believe that we shouldn't deprive ourselves of sweet treats, especially if that's what our bodies want. Don't get me wrong, I value self-control. Temperance is a virtue we should all be practicing, after all. BUT I also value self-care.

With Valentine's day coming up this week, I want to take a minute to talk about self-love and self-care.

I know self-care is a big buzz word right now. There's lots of talk about self-care routines. I'm constantly reading about face masks, Epsom salts, and essential oils. All this is great, but I don't think we need any of that to care for ourselves. I don't even think we need dessert!

Raspberry Espresso Cheesecake Cups

Frankly, self-care should be about treating ourselves the way Jesus would treat us. We are His daughters and sons! A good father doesn't speak negatively to his children. He affirms them. He makes sure they are taken care of. Most importantly, he loves them.

Jesus calls us to imitate him in all ways. And one of the ways we can do that is by mimicking His love and care for us.

That could mean any number of things. It could be saying something positive about yourself when you look in the mirror. It could be taking 15 minutes at the end of a busy day to read a book, or go for a walk, or use a face mask. Or it could be dessert!

However you do it, rest in the fact that you are reflecting Jesus' love for you. And relax!

I love to do lots of different things when it comes to self-care, but as you may have guessed, today we're going to talk about dessert. Specifically, Raspberry Espresso Cheesecake Cups.

Like I mentioned, I love eating frozen bananas for dessert. And usually I'll add something to them. Today, I'm adding cheesecake!

These Raspberry Espresso Cheesecake Cups are cute bite-sized treats. They're perfect for when you want a bit of dessert but nothing too crazy. They're also perfect for Valentine's day.

How to make Raspberry Espresso Cheesecake Cups

Like this Peanut Butter Cheesecake I made, Raspberry Espresso Cheesecake Cups have a base of cashews.

Step 1. Soak the cashews in hot water for around 30 minutes so they become soft enough to blend up into cheesecake.

Step 2. While the cashews are soaking, you can make the crust. Blend some dates, oats, walnut butter (or other neutral nut butter), and date syrup in a food processor. The mixture will become sticky.

Step 3. Divide the crust mixture into 18 cups of a mini cupcake/muffin tray. Using your fingers, pack the crust together so it sticks in one layer on the bottom of each cup.

Step 4. Next make the espresso layer (or whichever layer you want on the bottom). Blend half of the soaked cashews, some iced coffee, a date, some espresso powder, and date syrup in the food processor. Let it run for a few minutes until the mixture is really smooth. Scoop a tablespoon or so of the espresso layer into each cup. Place the muffin tin in the freezer while you make the raspberry layer.

Step 5. Blend the other half of the soaked cashews, some frozen raspberries, a date, and hot water in your food processor. Again, let the food processor run for a few minutes so the mixture is super smooth. Scoop a tablespoon of the raspberry layer into each muffin cup.

Step 6. Freeze the cheesecake cups for 2 hours to let them solidify. Take the muffin tin out of the freezer about 5 minutes before you're ready to serve the cheesecakes. Once the cups have thawed for 5 minutes, use a knife to remove them from the tin. Serve immediately and keep leftovers in the freezer.

Enjoy these Raspberry Espresso Cheesecake Cups and take care of yourself!

Recipe Prayer

Jesus, thank you for yummy flavor combinations and decadent desserts. Let us enjoy these fun bite-sized treats.

Raspberry Espresso Cheesecake Cups

Raspberry Espresso Cheesecake Cups

Raspberry Espresso Cheesecake Cups are filled with tangy raspberry and bold espresso. They are plant-based, oil-free, and 100% fruit-sweetened.

Author:

Elizabeth

Serves:

18

Prep:

45

min

cook:

min

total:

165

min

Ingredients

Crust

  • 3 Pitted Medjool Dates
  • 3/4 Cup Rolled Oats
  • 1 Tablespoon Walnut Butter
  • 1 1/2 Teaspoons Date Syrup

Espresso Layer

  • 3 Ounces Raw Cashews
  • 1 Pitted Medjool Date
  • 1/3 Cup Iced Coffee
  • 2 Tablespoons Espresso Powder
  • 1 Tablespoon Date Syrup

Raspberry Layer

  • 3 Ounces Raw Cashews
  • 1 Cup Frozen Raspberries
  • 1 Pitted Medjool Date
  • 1/3 Cup Hot Water

Optional*

  • 2-4 Ounces 100% Cacao Dark Chocolate

Instructions

  1. Soak the cashews (for both layers) in hot water for at least 30 minutes. You can soak them in separate bowls or together.
  2. Optionally, line a mini (or regular) muffin pan with cupcake liners. (I made some with liners and some without — both worked well.)
  3. Make the crust. Pulse all the crust ingredients together in a food processor until combined. The mixture should stick together when pinched. Press into cups of a muffin tin. I used a mini muffin tin, but you can use a regular-sized muffin tin or a cake pan.
  4. Make the espresso layer. Add all the espresso layer ingredients to the food processor and process until the mixture is smooth and silky (this will take a couple minutes). Scoop a tablespoon of the espresso mixture into each cup. Place the muffin tin in the freezer while you make the raspberry layer.
  5. Make the raspberry layer. Rinse out the food processor. Then add all the raspberry layer ingredients to the food processor and process until the mixture is smooth and silky (again, this will take a couple minutes). Remove the muffin tin from the freezer and scoop a tablespoon of the raspberry mixture into each cup — fill each cup to the top.
  6. Place the muffin tin in the freezer for at least two hours to let the cups freeze completely. This may take more time if you use a larger cup size or a cake pan. When ready to eat, use a knife to remove the cheesecake cups from the tin. Let thaw for a couple minutes before eating. Store in the freezer. Enjoy!

Recipe Notes

*If you like dark chocolate, these cheesecake cups taste delicious with a thin layer of chocolate on top. When the cups are completely frozen, melt the chocolate in the microwave and spread a layer on top of each cup. Place in the freezer for 15 minutes to let the chocolate harden. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography