Vegan Raspberry Cheesecake Tartlets Recipe From the ‘Ageless Vegan’ Cookbook

Cheesecake Tartlets_Kate Lewis Cropped-2

These no-bake tartlets are the perfect size to indulge your taste for cheesecake in a healthier way. The combination of cashews and lemon juice is what provides the cheesecake’s taste and texture. Cashews are a good source of copper, magnesium, and phosphorous, which help keep bones healthy.

Vegan Raspberry Cheesecake Tartlets Recipe


Makes 8-12 tartlets 

1¼ cup rolled oats
12 Medjool dates, pitted and chopped (about ¾ cup)
3 tablespoons almond meal
Pinch of sea salt

3 cups raw cashews, soaked in water for 1 hour and drained
½ cup freshly squeezed lemon juice (about 5 to 6 lemons)
¾ cup extra-virgin coconut oil
½ cup maple syrup
1 cup fresh raspberries
1 teaspoon vanilla extract
Pinch of sea salt

ageless vegan-2


CRUST: Oil a 12-tin muffin pan (or use an unoiled 12-tin springform muffin pan) and set aside. In a food processor, combine the oats, dates, almond meal, 1½ tablespoons water, and salt. Process until mixture is evenly ground, sticky, and will hold together, about 1 minute. Divide the oat mixture evenly into the bottom of each tin. You can use the bottom of a glass that fits inside the muffin tin to press down the oatmeal mixture. If the mixture sticks to the glass, use a piece of parchment paper to cover the glass bottom and sides.

FILLING: In a blender, combine the cashews, lemon juice, oil, syrup, raspberries, vanilla, salt, and 3 tablespoons water and blend until very smooth. If the mixture is too thick, add 1 teaspoon water at a time to make it thinner. Spoon the cashew mixture on top of the crust. Cover tightly with plastic wrap, and freeze for at least 3 hours. Let thaw slightly about 10 to 15 minutes in the refrigerator before serving. Leftover tartlets can be stored in heavy-duty freezer bags in the freezer for up to 2 weeks.

TIPS: You can swap out lime juice for lemon juice with the same great cheesecake-taste results. For a more classic cheesecake, you can add the raspberries as toppings and leave the filling fruit-free.

Recipe excerpted from “Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life” by Tracye McQuirter, MPH with Mary McQuirter. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.