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1
Lightly grease a mini muffin pan. Cut parchment paper into strips. Lay one or two pieces into 16 muffin slots. This helps make it easier to remove the cheesecakes after being frozen. Set the pan aside.
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2
In a food processor, add the ingredients for the cheesecake crust. A loose dough should form and stick together when pressed between your fingers. If it's too dry, try adding another date; if it's too wet, try adding another tablespoon of almond flour.
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3
Divide crust mixture evenly between the 16 muffin slots, about 1 tablespoon per slot. Use your fingers, or the bottom of a small glass, to press the mixture down. Put the muffin pan in the freezer to firm up.
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4
Add all the filling ingredients, except for the freeze-dried raspberries, to the food processor. For the coconut cream solid, scoop the creamy solid part off the top of a can of full-fat coconut milk. Blend until smooth. Taste the mixture. Adjust for sweetness or tang if desired.
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5
Remove just over half of the mixture and divide evenly into the muffin slots. Tap the pan a few times to remove any air bubbles.
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6
Add the freeze-dried raspberries to the remaining mixture in the food processor. Blend until combined.
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7
Divide the raspberry mixture evenly into the muffin slots. Tap the pan a few times to remove any air bubbles.
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8
Cover the muffin pan and place in the freezer for 1 to 2 hours to firm up. Once firm, run a butter knife along the edges and use the parchment tabs to remove the mini cheesecakes from the pan.
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9
Enjoy as is or with coconut whipped cream and fresh raspberries!
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10
Store in the freezer. You can eat them straight out of the freeze or let them sit for 5-10 minutes before eating.
