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Instructions
Crust
Step 1
In a food processor, combine pistachios and dates. Blend the ingredients until a paste forms. Set aside.
Filling
Step 1
In a blender, purée raspberries until smooth. Strain the mixture through a fine-mesh sieve into a bowl. Discard seeds.
Step 2
Return raspberry purée to the blender. Add cream cheese, raw cane sugar, brown sugar, lemon juice, and vanilla. Blend on high until mixture is smooth. Set aside.
Cheesecake Assembly
Step 1
Grease 12-cup mini cheesecake pan with coconut oil.
Step 2
Spoon 1-tablespoon of crust mixture into each opening and press down firmly.
Step 3
Using an ice cream scoop, fill the cups with raspberry filling. Freeze cheesecakes for 3 hours or until firm.
To serve
Remove pan from freezer 5 minutes before serving. Lift cheesecakes out of the pan.
Garnish each cheesecake with one fresh raspberry and pistachios.
Chef's Tip
If you do not have a mini cheesecake pan, you can use a cupcake pan to prepare the cheesecakes. Skip step 1 of the assembly instructions and instead, grease 12-cupcake pan openings with coconut oil. Cut 12 (1x5-inch) strips of parchment paper. Lay one strip across each opening, allowing it to overhang. Continue following assembly instructions.
