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.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

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 5, 2022
Sara
I get most of my recipes from youtube. I would love to see you on there. I didn't see a link for a youtube channel, just wanted to ask to be sure. God bless hon and thanks for this tasty recipe.
Hi Sara - thanks so much for your kind words. I am starting to post more on YouTube (I currently only have a few videos posted) but here's the link to my channel if you'd like to check it out: https://www.youtube.com/channel/UCl2QgTWxlePeiezIu6l_BUg -Elizabeth
August 17, 2022
Katherine
THIS LOOKS DELICIOUS! DID YOU USE FIRE-ROASTED TOMATOES?
Hi Katherine - yes, I did use fire-roasted tomatoes when I photographed this recipe. I don't call for fire roasted in the recipe because it's intended to be a basic, use-in-anything type recipe. But it does taste delicious with the fire roasted tomatoes! -- Elizabeth
August 15, 2022
Cat Lewis
Hello - Is there a way to PIN this recipe? Thanks.
Hi Cat - yes, I just fixed an error on the site. You should be able to see a button above the very first image on the page that will allow you to pin the recipe. Let me know if you're still having trouble.
August 12, 2022
Allison Macfarlane
As someone who has pretty much never successfully scrambled tofu - this was the best scrambled breakfast dish I've ever had - better than eggs and the seasoning is truly delicious!!
Oh, amazing! So glad to hear it went well :) This is definitely one of my favorites - thanks for sharing your kind words! -- Elizabeth
August 4, 2022
Mary Merkelhess
The pesto is lovely! So happy to avoid the cheese and oil.
Hi Mary - So glad you like the pesto! I'm also happy to avoid the cheese and oil :) Thanks so much for your kind words!
July 21, 2022
Debra
I enjoy reading through your recipes and will be trying a few later in the week. I especially like the prayers at the end of each recipe. It reminds me to be grateful God provides me with so many beautiful and nourishing fruits and veggies.
Hi Debra - thank you so much for your kind words! I can't wait to hear how it goes when you try some of the recipes :)
June 22, 2022
Vickie
I really enjoyed this recipe. Fits PERFECTLY in my allergy to foods world. I used Ripple milk and no sugar added SunButter. Was truly surprised at how quickly the recipe came together! Thank you!
Hi Vickie - I'm so glad you enjoyed this recipe and that it works with your allergies. Thanks so much for leaving a comment with your kind words!
June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Carol
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
Alexandra
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Katherine
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Sharon
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Geraldine
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
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