Cheesecake cupcakes with raspberries

15 MIN


The very delicious and easy to make vegan cheesecake cupcakes with raspberries. Also, these cupcakes will surprise not only in taste but also in nutritional value: nuts are a great source of protein and good fat, and the antioxidants in raspberries will pamper your skin.

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Ingredientai Ingredients


1 cup mixed almond and hazel nuts
2 tbsp maple syrup
a pinch of salt
1 cup soaked cashews
1/4 cup coconut cream
1/2 cup lemon juice
1/2 cup frozen raspberries
2 tsp blend for Skin Glow

Cooking instructions


Prepare the base: grind almonds, hazelnuts, maple syrup and salt with a blender, pulsating into a sandy texture. Take a spoonful of dough and put it into cupcake molds.


Prepare the cream: blend soaked cashews, coconut cream, lemon juice, and if you want extra sweetness, add maple syrup. Put half of the mass into the cupcake molds evenly.


Add the remaining ingredients (raspberries and the blend for Skin Glow) to the mass in the blender. Blend and put the remaining mass to the cupcake tin as a second layer.


Put the cupcake tin in the freezer to set for at least 4 hours. Enjoy!

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