Dairy-free cheesecake? Yes please! These cheesecake cups were a big hit wit our Fresh Start Healthy Heart Challenge participants. 

Raspberry Orange Cheesecake Cups

Makes 12 cups, 2 cups per serving

For the base:

1 cup pitted, fresh dates

1 cup almond meal

1 Tablespoon flaxseed meal

½ Tablespoon orange zest

1 Tablespoons melted coconut oil

1-2 Tablespoons of water, if needed for desired consistency

For the raspberry orange cream:

1 (8-ounce) container of dairy-free cream cheese (like Kite Hill brand)

¼ cup coconut oil

2 Tablespoons maple syrup

2 Tablespoons orange juice

1 cup canned coconut milk

1 cup frozen raspberries

1 scoop collagen peptides (optional)

For garnish: ¼ cup pomegranate seeds

Place all the base ingredients in a powerful blender or food processor and blend in small pulses until a sticky dough forms.

Using silicone muffin cups or a muffin tray lined with cupcake liners, place 1 Tablespoon of the dough at the bottom of each one. Press each one down with your fingertips to make sure the base is well packed. Place the tray in the freezer to set for at least 15 minutes.

Next, place all the ingredients for the raspberry orange cream (except for the pomegranate seeds) in a powerful blender or food processor and blend for 1-2 minutes or until smooth and creamy.

Pour cream over every muffin to cover the crust. Next, add pomegranate seeds on top of each cup, then place back in the freezer to set for at least 1 hour.

When ready to serve, remove from the freezer and let sit at room temperature for 5-10 minutes. Store in an airtight container in the freezer for up to 3-4 months.