Mini raw 'cheesecake' tarts with berries (vegan, GF)
Prep time
Total time
Recipe type: Dessert (vegan, GF)
Serves: 6
  • Base
  • 1 cup almonds
  • 1 cup dates (previously soaked for 1 hour in the water)
  • ½ tsp cinnamon
  • pinch of salt
  • 1-2 tbsp water (if needed)
  • Cream filling
  • 1½ cup cashews (previously soaked overnight)
  • ¼ cup maple or agave syrup
  • 1 tsp vanilla extract or vanilla powder
  • 1 vanilla bean, scraped
  • 2 tbsp coconut oil, melted
  • 2 tbsp lemon juice
  • pinch of salt
  • ⅓ cup plant-based milk (I used oat or almond milk)
  • For decoration
  • berries of your choice (frozen or fresh)
  • Note: 1 cup = 250 ml
  1. Prepare 6-cup muffin pan (silicone or lined with muffin liners).
  2. First make the base by putting all the base ingredients (almonds, dates, cinnamon, salt and a little bit of water if needed) into your food processor and process until you get a sticky compact mixture.
  3. Press the mixture into muffin cups using your fingers and put them in the freezer to set until you make the filling.
  4. To make the cream filling put all the filling ingredients into your food processor or blender and blend until you get thick creamy mixture. If needed, you can add another 1-2 tbsp of plant-based milk so it blends easier.
  5. Pour the filling over prepared base crust and put them in the freezer for at least 3 hours until it sets.
  6. After that you can keep them in the fridge (they will be softer) or in the freezer and thaw them about 30 min before serving (for a semi-frozen treat).
  7. Decorate them with berries of your choice, serve and enjoy!
  8. Note: if using agave syrup, filling will be brighter colour that when using maple syrup but both taste delicious.
Recipe by Travelling oven at