These Raspberry Rose Mini Cheesecakes are raw, gluten & grain free, dairy free, refined sugar free, paleo friendly, and vegan
These cheesecakes start with a substantial layer of a pistachio/walnut crust sweetened with dates. On top of that crunchy, slightly salty nut layer is a super creamy, dreamy layer of raw raspberry rose cheesecake. The cheesecake consists of cashews, fresh raspberry puree, and is sweetened with maple syrup.
To top of these cheesecakes, another layer is added, this time of a tangy raspberry puree mixed with coconut oil to firm it up. Sprinkle a little more pistachio crumble on top of the cakes along with fresh raspberries and dried rose buds.
Raspberry Rose Mini Cheesecakes
Do not refrigerate your cake. Store in a cool, dry place before serving. Ideally you should store your cake in the box it arrives in until required. Once cut, store in an airtight container.
