Mini Raspberry Cheesecake Bites

Crust:*

1 3/8 cup gluten free graham crackers

1 1/2 tbsp coconut sugar

2 tbsp Miyokos oat milk butter, melted

Filling:

16 ounces homemade cream cheese* (or make your own - see below)

2/3 cup coconut sugar

2/3 cup dairy free sour cream** (or make your own - see below)

3 eggs

2 yolks

1 tsp vanilla

1/3 cup silk dairy free whipping cream, or you can use coconut milk

1 1/4 tsp lemon juice

1 1/4 cup raspberries, mashed, and strained, so you have the juice separate

Topping:

1 1/2 cups dairy free sour cream

1/3 cups raspberries, mashed

1 tbsp coconut sugar

1/4 tsp vanilla extract

*Dairy Free Cream Cheese:

2 1/2 cups raw cashews

3 1/2 tbsp lemon juice

1/2 cup raspberry juice

5 1/2 tbsp coconut milk

Soak the cashews in hot water for at least 2 hours. Drain well. Add all ingredients to a blender, and blend well, scraping down the sides of the jar as needed. I use my Blendtec and the mixture becomes very smooth and creamy.

**Dairy Free Sour Cream:

1 cup cashews

2 tbsp apple cider vinegar

2 tbsp lemon juice

1/4 cup water

salt to taste

Soak the cashews in hot water for at least 2 hours. Drain well. Add everything into a blender and blend until smooth and creamy.

Preheat oven to 300.

To make crust:

Crush graham crackers. Add in the rest of the ingredients and mix well. Line a regular size muffin tin with cupcake liners. Place 1 small cookie scoop - about 1/2 tbsp - of this mixture in the liners and press down with a tamper or spoon.

To make the topping:

Mix all the ingredients together until well combined. Set aside until you are ready to top the cheesecakes.

To make the filling:

Add all ingredients into a bowl, and using a hand mixer, blend until fully mixed. Using a hand mixer will help reduce the amount of air bubbles from being in the mix to prevent the cheesecake from cracking.

Using a large cookie scoop (2 tbsp) fill muffin cups with 2 scoops of the filling.

Bake at 300 for 8 minutes, rotate the pans 180 degrees and switch racks, check to see if the cheesecakes have set enough to add the topping. If they need to set more, bake them for an additional 3-4 minutes. Add the topping, then return to the oven for another 7 minutes. Cheesecakes should be firm and not jiggly at all. Remove from oven and cool completely before serving.

Bake at 300 for 25-30 minutes, switching racks and turning 180 degrees halfway through baking.