No Bake Mini Cheesecakes

Making a cheesecake is a fun thing to do, but can usually be a pain in the neck because it takes some time, and when you realize that you are the only one who should eat that whole cake, it just makes you give up on the whole process. Don’t get me wrong, I love yummy healthy desserts, but even if they are amazing, after a few tries you are always ready to move onto the next thing.

On the other hand, making a mini cheesecake is surprisingly easy to do. If you are like me and you want a dessert for 1 or 2 people that wouldn’t last more than 2 days, then this is the recipe you need.

All you really need is a muffin pan and a blender and you can make any kind of no bake mini cheesecake you want.  I make my crust using my nutribullet, but any blender or food processor can also work.

This time I made a yummy cocoa almond crust by combining a few easy ingredients in the blender and then pressing it into my muffin pan to make a crust.

So easy and delicuous!

Then, I top off the cocoa almond crust with a creamy strawberry beet cheesecake filling.  It can’t get better than this folks: Mini cheesecake, plus it’s PINK!

I won’t lie and tell you that this pink color is made out of fairytale princesses and unicorns, but all you have to know is that this recipe is all about eating really healthy and not even knowing the difference!!

The truth is that these mini cheesecakes include raw beets. And I know there are a bunch of you that hate beets for some reason, but sneaking them into your diet in mini cheesecakes is a move which you will never regret.

If you want to skip this recipe, just because it involves beets, let me tell you what you are missing out on.

How pretty is a pink cake without food coloring , that is healthy and tastes delicious?
In addition, it’s such an easy recipe to make! So keep scrolling and get ready to impress!

INGREDIENTS

For The Cocoa Almond Crust:

• 1 cup raw almonds
• 3/4 pitted dates
• 1 tbsp dark cocoa powder

For The Strawberry Beet Cheesecake Filling:

• 1 cup raw cashews
• 1/2 raw beet, peeled 
• 1 cup fresh strawberries 
• 2 tbsp coconut oil, melted
• 2 tbsp plain greek yogurt 
• 1 tbsp honey

1. Place the raw cashews into a bowl with boiling hot water and let them soak for one hour.
2. In a blender add the almonds and process until blended nicely.
3. Add the pitted dates and dark cocoa powder into the almond mixture and process until smooth.
4. Place thin strips of parchment paper into each slot in a muffin pan and scoop the almond-date mixture evenly into the muffin tins.
5. To make the strawberry beet cheesecake filling, put the softened, drained cashews into a blender, as well as melted coconut oil, strawberries, raw peeled beet, greek yogurt, and the honey.
6. Blend this together until very smooth.
7. Pour the filling evenly into each muffin tin over the almond-date crust.
8. Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.

In just a few hours, you’ll have delicious and creamy no bake mini cheesecakes ready to enjoy.

Don’t forget to tag me in your Booties & Smoothies recreations on Instagram #bootiesandsmoothies.