Every year on Valentine’s Day, my husband and I have a date night in. I make us a nice dinner that just the two of us enjoy, after the kids have gone to bed. A non-interupted, quiet meal {don’t worry, I make the kids something fun too!}. Staying home is so much better than dealing with crowded restaurants. My husband always prefers my cooking over going out. Love him to pieces!
Dinner and a movie. Something rented or something we haven’t seen on Netflix is also involved on our date night, with dessert of course! This year I’m keeping it simple in the sweets department. Light and fruity. I’m a fan of cheesecake. He’s a fan of cheesecake. Sounds like a plan!
Creamy, dreamy goodness. That’s what cheesecakes are made of. These individual no-bake raspberry cheesecakes start out with dairy free cream cheese that’s been creamed together with cane sugar and lemon zest. A bowl of whipped coconut cream is folded in, along with a handful of fresh, smashed raspberries. All piled high onto a gluten free graham cracker crust. Perfectly perfect.
This Valentine’s Day, make this simple dessert for your loved ones. It can easily be made the day before. No fuss, just delicious. These individual raspberry cheesecakes are quite easy to fall in love with!
- 1 cup gluten free vegan graham cracker or vanilla cookie crumbs*
- 2 tablespoons vegan butter, melted
- 1 tablespoon cane sugar
- 8 ounces dairy free cream cheese (such as Daiya or Kite Hill)
- 1/2 cup, plus 2 tablespoons cane sugar
- 1 tablespoon lemon juice
- zest of 1 lemon
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups So Delicious Dairy Free original culinary coconut milk, refrigerated overnight**
- 3/4 cup fresh raspberries, smashed
- additional fresh raspberries for garnish
- Make crust by stirring together graham cracker crumbs, melted vegan butter and 1 tablespoon sugar.
- Divide graham cracker crust into individual serving dishes and press into bottom. Place in refrigerator until ready to use.
- In large bowl of stand mixer, cream together dairy free cream cheese and sugar, 2-3 minutes or until sugar is dissolved.
- Add lemon juice, lemon zest and vanilla extract. Mix until combined. Scoop out cream cheese mixture into separate bowl and set aside.
- Remove coconut milk from refrigerator. Open and scoop out only coconut cream, straining off all coconut water and save for another use.
- Place 1 1/2 cups coconut cream into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy.
- Gently fold cream cheese mixture into whipped coconut cream, just until combined. Smash raspberries with fork and carefully fold into cheesecake mixture.
- Remove prepared individual serving dishes from refrigerator. Divide raspberry cheesecake mixture evenly over graham cracker crusts. Top with additional fresh raspberries.
- Cover cheesecakes with plastic wrap and chill 2-3 hours or until ready to serve. Serve chilled.
**If you are unable to find So Delicious culinary milk, you can substitute canned full-fat coconut milk.
Those are so beautiful! I just got into making my own cheesecake and it’s delightful. Definitely pinning. 🙂
This is a perfect little treat, my friend! I love everything raspberry!
thank you!
Looks so good! Question–where do you find vegan and gluten free graham crackers? I’ve only ever found one brand, and they weren’t vegan. I miss them SOOOO much.
I like to use Schar graham crackers or I make my own 🙂
These look just delicious and so easy! I must try them!
These are gorgeous! I love how easy no-bake cheesecakes are 🙂
Thank you!
These were incredible! I made them for a dinner party for friends who eat dairy, and they had no idea that it was gluten free/vegan. Not only that, we were fighting over the extra bowl, lol!
Haha, love hearing stories like this! Thanks for sharing 🙂