Makes 12 mini cheesecakes



  • 2 cups graham cracker crumbs
  • ¾ cup coconut oil, melted


  • 1 ½ cups Left Coast Organics Raw Cashews (soaked in water overnight)
  • ¼ cup lemon juice
  • 1/3 cup coconut oil, melted
  • ½ cup coconut milk
  • ¼ cup maple syrup
  • 1 pint raspberries


  1. Preheat the oven to 350 degrees. Lightly grease a standard muffin tin.
  2. To make the crust layer, melt ¾ cup coconut oil in a small saucepan. Add to the graham cracker crumbs and mix well. This should be the texture of wet sand. Spoon 1 heaping tablespoon for each, pressing down firmly.
  3. Bake in the oven for 7 minutes, or until lightly golden. Remove from oven and allow to cool.
  4. To make the filling, first drain the Raw Cashews. They have been soaking in a bowl, just covered with water, for 8 hours (or overnight).
  5. In a high-speed blender, add the soaked Cashews along with the lemon juice, coconut oil, coconut milk and maple syrup. Blend on high until smooth and creamy.
  6. Spoon out one tablespoon into each individual cheesecake. With the remaining filling, add the raspberry and blend to combine. Divide the raspberry filling evenly among all cheesecakes. Use a toothpick to swirl the plain and raspberry fillings into a marble pattern.
  7. Place the cheesecakes in the freezer to set for an hour. To remove from the muffin pan, run a sharp knife around the edge of the cheesecakes, they should release easily.
  8. Serve directly from the freezer, or allow 10 minutes to soften.