No-Bake Vegan Raspberry, Rose & Earl Grey Mini Cheesecakes

These raw vegan raspberry cheesecakes combine raspberry, rose, and Earl Grey tea for a delicious afternoon tea and event dessert to impress. Made up of a cacao and nut crust with a cream cashew-based cheesecake filling, these mini cheesecakes are rich and decadent. Plus, the recipe is gluten-free, dairy-free, vegan, refined sugar-free, and super easy to prepare!

Disclaimer: This post was initially made up of a combination of these and a chocolate peppermint mini cheesecakes recipe. However, I thought they deserved a post of their own – so you can check that out here!

If you haven’t already tried cashew-based raw vegan cheesecakes, then you are missing out! There is something so creamy and moreish about the filling that you need them to be in mini serving size. Otherwise, you’ll eat WAY too much. Though if you do want to make larger cheesecakes instead, I won’t judge you – we all deserve a decadent treat now and then, and these raspberry, Earl Grey, and rose cheesecakes are *chef’s kiss*.

The Ingredients

For The Crust

• Hazelnuts – feel free to swap these out for some shredded coconut instead.
• Almonds – You could also use leftover almond pulp from making almond milk.
• Medjool dates – If using other date varieties, it may not be as sweet and may need more.
• Desiccated coconut – You can also use leftover coconut pulp from making coconut milk. 
• Raw cacao powder – You could also use cocoa powder if preferred. 
• Maple syrup (or rice malt syrup or agave, if you prefer).
• Salt

The Cashew Cream Base

• Cashews – Soak the cashews for at least 1 hour in boiling water or overnight in cold water. You’ll achieve creamier results with the long soak.
• Coconut oil
• Coconut Cream – you can use the cream from tinned coconut milk (chill it overnight in the fridge, then scoop out the cream to use for this recipe) or make your own coconut cream.
• Maple syrup – Or the sweetener of your choice
• Vanilla pod – you could also use vanilla paste or vanilla extract. 

For the Rose tea flavor, add

• Rosewater – Use homemade or store-bought. You could also use rose extract.
• Rose Earl Grey tea powder – You can use plain Earl Grey if that’s all you have and possibly increase the amount of rose flavoring. 
• Raspberries – Use frozen or fresh raspberries, though this will affect the color of the final cheesecake. You could also add a little freeze-dried raspberry powder for extra flavor and color. 
• You can also add in some additional natural pink food coloring if this doesn’t reach the required color that you want.

Toppings (optional)

• Dark chocolate
• White Chocolate
• Edible flowers
• Frozen berries
• Sprinkles – shredded coconut, edible rose petals, freeze-dried raspberries, etc.
• Coconut Whipped Cream
• A raspberry sauce/syrup

How To Make The Raspberry Rose Mini Cheesecakes

Step 1. Prepare the gluten-free cheesecake Crust

Process all of the crust ingredients in a food processor or high-speed blender until a mouldable dough is formed. To check that it’s ready, press a little dough between your fingers, and it shouldn’t crumble apart.

If your machine isn’t very powerful, start by blending the nuts to a chunky crumb then add the remaining ingredients. 

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Next, roll out the crust dough between two layers of parchment paper into a thin, even layer large enough for around 16-18 ring molds. 

You could also divide the mixture equally by weight/spoonfuls and press them manually into the molds – but I find the first way much faster, and all of them have an even crust thickness then too.

Then, press the molds onto it, re-roll any remaining dough and repeat with the remaining rings. 

These can be chilled while you prepare the filling, though it’s not necessary.

Step 2. Prepare the raspberry cheesecake filling

First, create the vanilla cashew cheesecake base by blending all the ingredients together until creamy. This can take some time and will remain ‘grainy’ for a while – so be patient. 

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Separate this base into two large bowls, making a note of how many cups of the mixture gets put in the second bowl. The amounts of the raspberry filling ingredients I included are per cup of the base – so you might have to increase the amount of filling ingredients depending on how many cups base mixture you add. Also, this can then be adjusted if you want subtler/stronger flavor. 

Begin by either grinding the earl grey tea leaves in a mortar and pestle or with the blender and then add the remainder of the ingredients. Start by adding less rosewater that I’ve suggested and increasing, according to taste. 

The raspberries can make the mixture go very bright quickly. If you want a more subtle color, then start by adding a little and increasing according to taste and color. The cheesecakes will darken as they freeze by 2-3 shades.

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Step 3. Assemble The Mini Cheesecakes & Freeze

To assemble the cheesecakes, you can use a spoon or piping bags and have several options, including creating layers, a two-tone effect, or even a raspberry vanilla swirl. 

I added a small amount of the pink filling back into the vanilla base so that it was a very light pink and then added around 1/3 of the base to the bottom, then topped it with the raspberry filling. 

I then kept a spoonful on the lighter base for each cheesecake to add right to the top, using a spoon/toothpick to create a swirl pattern. 

Note* For more defined layers, place the cheesecakes in the freezer in-between layering so the first layer can thicken up before pouring over the next layer. 

Once ready, place in the freezer to fully set for at least 4-5 hours. You can also keep the mini cheesecakes in the freezer overnight.

Step 4. Decorate and serve

When it comes time to serve, then remove from the freezer around 15 minutes before serving for the perfect creamy consistency.

Top the cheesecakes with a generous drip effect of white chocolate or dark chocolate and then top with berries or your favorite toppings of choice. 

How To Store

Store these no-bake mini cheesecakes in the freezer, covered with a wrap/beeswax wrap (to avoid freezer burn), for up to two months. 

They won’t hold their shape when thawed to room temperature, so aim to serve them just before they’ll be eaten after giving 10-15 minutes for them to thaw. 

Recipe Notes

• Use whatever chocolate you’d like to top these no-bake cheesecakes: chocolate chips, a melted bar, etc. 
• Create a raspberry swirl effect by adding a few spoonfuls of Homemade Raspberry Jam Recipe to the top of the filling and swirling it with a spoon or skewer. 
• Make this rose dessert as subtle or strong as you like with the rose flavor. If using rose extract, the flavor is a lot stronger than rose water, so be aware and start with a little.
• Feel free to omit the cacao powder from the crust and add a little vanilla powder instead. You could also use a Graham cracker crust (or using these Healthy Chocolate Digestive Biscuits Recipe minus the chocolate) if preferred.
• These cheesecakes get darker as they freeze, so always make the mixture 2-3x lighter than you want the final results to be. You can see what I mean in the images above.
• You can adapt this mini cheesecakes recipe to larger 8-10″ Cheesecakes. If doing so, use a springform pan for easy removal. 

Related Recipes

Here is just a very small selection of the cheesecake and tart recipes I have available on the website. Feel free to browse the dessert section for more. 

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• Earl Grey and Blueberry No-Bake Vegan Cheesecake
• Raw Vegan pumpkin pie
• No-Bake Layered Cherry Cheesecake
• Raw Vegan Berry Cheesecake Slices
• Raw Vegan Raspberry Cheesecake Recipe

If you give this Raspberry cheesecake recipe a try, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.