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    No bake mini raspberry cheesecakes for a virtual baby shower



    • 10 oz Raspberries, organic frozen


    • 1 tbsp Almond milk


    • 1/2 cup Maple syrup

    Pasta & Grains

    • 1/3 cup Oats, gluten free

    Baking & Spices

    • 1 tbsp Agar, powder
    • 1 tbsp Cocoa powder, dark

    Oils & Vinegars

    • 1/4 cup Coconut oil

    Nuts & Seeds

    • 1 tbsp Chia seeds


    • 8 Graham crackers, gluten free


    • 8 oz Cream cheese, low fat
    • 1/4 cup Heavy cream


    • 1/4 cup Water, hot

    No bake mini raspberry cheesecakes

    3y Saved to delish.


    • Brittany Knapper

      No-Bake Mini Raspberry Cheesecakes from @Beth Tauer Good 4 Life (Love the mini cheesecake pan featured... Must have!)

    • Ramona Hinman Lane

      No Bake Mini Raspberry Cheesecakes - Need to make a different crust or just a crust without "chia seeds."

    • Merri Ann Weaver

      No bake mini raspberry cheesecakes - fairly healthy (but I would leave out the chia seeds : p )

    • Camber Simson

      No bake mini raspberry cheesecakes Recipe -Sub coconut milk and different type of cheese.

    • Kell Kell Crazy🎤🏇

      No bake mini raspberry cheesecakes Recipe

    • Michelle Pattison

      No Bake Mini raspberry cheesecakes - crust contains chia seeds

    • Agatka Waclawski

      No Bake Mini Raspberry Cheesecakes (chia seeds!)

    • Trish Springer

      No bake mini raspberry cheesecakes INGREDIENTS: Filling 1/2 cup confectioner's sugar, You can use 3/4 cup if you like 1 tablespoon Agar powder, you can use gelatin instead 1/4 cup hot water 8 oz low fat cream cheese 1/4 cup heavy cream 10 oz organic raspberries, I used frozen previously thawed out, if you use fresh ones just mush up a bit with a fork before folding into the mixture so that you get the bleeding effect Crust 1/3 cup oats 1 tablespoon chia seeds 8 graham crackers 4 tablespoon butter, melted 1 tablespoon soy milk 1 tablespoon dark cocoa powder   DIRECTIONS: In a food processor pulverized the oats and graham crackers. Transfer to a bowl and add in the cocoa powder and chia seeds. Incorporate the melted butter and soy milk and combine. Press mixture down onto the mini cheese cake pan molds with removable bottom. In a bowl mix heavy cream, confectioner's sugar, and cream cheese. In another bowl dissolve the agar powder (or gelatin) in 1/4 cup hot water and add to the cream cheese mixture. Incorporate well. Carefully fold in the raspberries. Divide filing among the cheesecake molds and refrigerate over night. Place in the freezer 1 hour before serving to ensure a well set up cheesecake.

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