little dark chocolate and raspberry cheesecakes
prep time
cook time
total time
recipe type: cake,sweet
serves: 24
  • 200g roasted nuts (I used a combination of almonds and hazelnuts)
  • 60g shredded coconut
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 300g silken tofu
  • 1 packet tofutti cream cheese (227 grams)
  • ¾ cup sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoons lemon juice
  • 3 tablespoons cornflour
  • ½ cup non dairy milk
  • 300g dark chocolate
  • fresh or frozen raspberries
  1. Put the nuts into a food processor and blitz until they turn into a coarse meal.
  2. Add the coconut and coconut oil and pulse until it is well mixed and the mixture will hold together when squeezed.
  3. In a blender, mix the silken tofu and the tofutti cream cheese until smooth.
  4. Add the sugar and blend again until the sugar is dissolved.
  5. Add the vanilla, lemon juice, cornflour and non dairy milk and blend until smooth and well combined.
  6. Melt the chocolate in a bowl over hot water or in the microwave. Add to the mix already in the blender and blend until combined.
  7. Use a large muffin pan lined with patty pans. Add a heaped tablespoon of the base mixture to the bottom of each patty pan. Use a glass to press the mixture into the patty pan firmly.
  8. Place 4 or 5 raspberries into each patty pan and fill with the chcocolate mix to the top.
  9. Cook in a 175 degree oven for 20 minutes. They will raise slightly and be soft but springy when done. Remove from the oven and allow to cool in the pans. They will collapse back to being flat.
  10. Refrigerate for at least 4 hours before serving.
Recipe by quinces and kale at