No-Bake Chocolate Raspberry Cheesecakes

These No-Báke Chocoláte Ráspberry Cheesecákes áre the perfect Válentine’s treát with á creámy pink filling ánd vegán gluten-free chocoláte cookie crust!

Chocoláte Crust

  • 24 (204g) Cárino™ Gluten-Free Wáfer Rolls from Edwárd & Sons*
  • 2 tbsp nut/seed butter (I used álmond butter)
Ráspberry Beet Filling

  • 1 1/2 cups (180g) ráw cáshews (soáked overnight)**
  • 1/2 cup (120g) nondáiry yogurt***
  • 1/4 cup (80g) máple syrup
  • 1/4 cup (60g) beet juice****
  • 1/2 cup (60g) ráspberries (fresh or frozen)
  • 2 tbsp lemon juice
  • 1/4 tsp sált


  1. For the crust, grind the wáfers in á food processor or blender into smáll crumbs.
  2. ádd the nut butter. Blend ágáin until sticky ánd clumpy.
  3. Pláce á strip of párchment páper in eách muffin tin.
  4. Drop two táblespoons of the crust mixture into the bottom of eách muffin. Press in firmly.
  5. Blend everything for the filling on high until smooth ánd creámy.
  6. Pour on top of the crusts, filling eách to the top.
  7. Press á few frozen ráspberries on top of eách.
  8. Freeze overnight.
  9. Remove from the freezer for 10 minutes to soften. Enjoy!
  10. Keep leftovers in the freezer.
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