Easy Vegan no-bake Chocolate raspberry Cheesecake bites | Valentine's Day Dessert❤️

Crush vegan chocolate cookies (Oreos) in a blender or food processor until crumb consistency is reached.

Add 2 teaspoons of melted vegan butter and 2 teaspoons of melted coconut oil to the cookie crumbs and mix until combined.

Press the mixture into the bottom of heart-shaped silicone molds to create an even layer.

Place the molds in the freezer to set.

In a bowl, combine 1 1/4 cups of vegan cream cheese with 1/4 cup of raspberry puree and mix until combined.

Add 1/4 cup of powdered sugar to the mixture and whisk until there are no lumps.

Taste the mixture and adjust sweetness if necessary by adding more powdered sugar if needed.

Remove the crust from the freezer and add an even layer of the raspberry cheesecake mixture to each mold, smoothing the tops with a small offset spatula.

Return the molds to the freezer for at least 4 hours or ideally overnight.

(Optional) Melt vegan friendly chocolate over a double boiler and dip fresh raspberries in it, then set them in the refrigerator to harden.

Once set, pop the cheesecake bites out of the silicone molds and top each with a chocolate dipped raspberry and a leaf.

Equipment Needed

Spice Level:

Dietary

Allergens