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Raspberry Cheesecake Cups

Peanut butter cups are soooo last season. Vegan Chocolate Raspberry Square-Crusted Cheesecake Cups are now all the rage. It's a bite that's just so right! Thanks Haley (a.k.a. @haleywholefoods) for this scrumptious recipe!


2 of your favorite Chocolate Coated Squares(I used 'Crunch')
7 dates 
1 cups shredded coconut
1 1/4 cups of cashews
1 can of full-fat coconut milk
1 cup of raspberries
3 tbsp maple syrup
1/4 tsp of vanilla
1/2 cup and 1 tbsp coconut oil
1/2 cup cocoa powder

pinch of salt


  1. Crust
    2 Squares
    7 pitted medjool dates
    1 cup shredded coconut
    1/4 cup cashews

    Blend everything in a food processor, then mold into a cupcake tray and freeze.

  2. Middle Layer
    1 can coconut milk (the solid part)
    1 cup soaked cashews
    1 cup raspberries
    1 tbsp coconut oil (melted)
    2 tbsp maple syrup
    1/4 tsp vanilla

    Blend, pour on top of the crust and place back in freezer.

  3. Top Layer
    1/2 cup coconut oil (melted)
    1/2 cup cocoa powder
    1 tbsp maple syrup
    pinch of salt (optional)

    Mix everything and pour over the middle layer and freeze for about 2 hours. Make sure you let the cups thaw for a few minutes before digging in!! And ENJOY!

                        let's text!

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