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Side view of 7 vegan raspberry and banana cheesecake cups
15Prep Time
10Makes
A little effort

Low Sugar Vegan Raspberry & Banana Raw Cheesecake Cups by Truvia

Quick and easy

0 Reviews

  • Egg Free
  • Dairy Free
  • Gluten Free
  • Low Sugar
  • Nut Free
  • Reduced Calorie
  • Vegetarian
  • Vegan

About our vegan raspberry & banana cheesecake cups

If you’re looking for a dessert for a special occasion this fresh, light, Vegan no bake cheesecake recipe is the recipe for you. These reduced sugar raw cheesecakes are sweetened with Truvia for Baking- Caster, banana and raspberries and are the perfect individual portion sizes to serve up at parties or a sweet after dinner treat.

Top tip! For a tropical twist add desiccated coconut to the base and top the cheesecakes with a mango drizzle.

Truvia For Baking Caster sweetens, bakes and measures spoon-for-spoon like sugar and is plant based..go on! Bake life a little sweeter….

To make the raspberry drizzle; add the raspberries and Truvia For Baking Caster to a saucepan, stir and bring to the boil. Reduce the heat and simmer for about five minutes. Remove the pan from the heat and press the raspberries through the sieve discarding the seeds.

15Prep Time
10Makes
A little effort

Method

  1. Step 1:

    Peel and slice the bananas into 1cm chunks and place in a single layer on a baking tray lined with cling film then cover with another piece of cling film. Freeze for at least 2 hours but ideally overnight until the banana is completely frozen.

  2. Step 2:

    Next make the base by adding the dates and almonds to a food processor and blitz until broken up into small pieces. Add the cacao powder and melted coconut oil and blitz for a few seconds until combined.

  3. Step 3:

    Divide the base mixture between 10 cavities in a mini Victoria sandwich tin or a silicone muffin mould. Press the mixture gently into the bases then pop the tray into the freezer whilst you prepare the raspberry drizzle.

  4. Step 4:

    To make the raspberry drizzle; add the raspberries and truvia For Baking Caster Low Calorie Sweetener to a saucepan, stir and bring to the boil. Reduce the heat and simmer for about 5 minutes. Remove the pan from the heat and press the raspberries through the sieve discarding the seeds.

  5. Step 5:

    To make the cheesecake filling, put the frozen banana chunks into a food processor with the coconut cream, vanilla extract, lemon zest and juice. Whizz for a few seconds until smooth and the mixture is thick and creamy.

  6. Step 6:

    Divide the cheesecake mixture between the bases and smooth out the top with the back of a spoon.

  7. Step 7:

    Carefully drizzle the raspberry sauce over the cheesecakes then using the end of a cocktail stick create a swirled pattern effect. Pop the tray back into the freezer for about 2 hours to firm up.

  8. Step 8:

    To serve, take the cheesecake out of the moulds and pop on a plate and leave for about 5 minutes before serving.

Ingredients

  • For the cheesecake filling

    • 3 Banana(s) (medium)
    • 250ml Coconut cream
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Small lemon (zest & juice)
  • For the Base

    • 150g Medjool dates (stoned)
    • 100g Raw blanched almonds
    • 2 tbsp Cacao powder
    • 20g Coconut oil (melted)
  • For the raspberry swirl

    • 100g Frozen raspberries
    • 1 tbsp Truvia for Baking - Caster

Utensils

  • Food processor
  • Small saucepan
  • Sieve

Nutritional Information

per 101g
  • 267cal Energy
  • 17g Fat
  • 10g of which Saturates
  • 21g Carbohydrates
  • 18g of which Sugars
  • 5.1g Protein
  • 0g Salt

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