These Valentine Mini Heart Cheesecakes are sweet enough for a special occasion but also a healthier alternative to the processed sugar overload that can seriously derail your health and wellness goals during this time of year!
They’re fairly easy to make (using a food processor otherwise it would be a serious slog).  The filling is made with layers sweetened with fruit and small amount of maple syrup. But it’s the crust that is the true star of this creation – chewy and sweet – it goes so well with the fluffiness of the filling.
This cheesecake mix is grain, egg, and dairy free so it’s a fantastic Valentine’s Day day dessert that can accommodate a variety of dietary preferences.  I mean look, check out this pic below – you know you cannot go wrong with raw ingredients like this!

Raw ingredients for our Valentines Day Paleo Cheesecake.

Valentines Day Mini Heart Cheesecakes
Prep time
Total time
Recipe type: Valentines Treat
Type of food: Paleo
Serves: 4
What you need:
  • For the Chocolate Crust
  • 1 cup raw cashews
  • ½ cup of other nuts (we used pecans)
  • 1 cup dates
  • ½ cup finely-chopped unsweetened chocolate
  • 4 tablespoons coconut oil
  • For the Plum Filling
  • ½ cup raw cashews
  • 1 cup of plums (you could use any berries)
  • 1½ tablespoons maple syrup
  • 4 tablespoons coconut oil
What to do...
  1. To make the crust:
  2. Combine the cashews, dates, chocolate and coconut oil in a food processor.
  3. Pulse until everything is finely ground and a coarse, sticky paste has formed.
  4. Transfer to the pan or novelty dishes (in our case heart shaped) that you're using and press firmly to an even thickness with your hands.
  5. Place in fridge to chill.
  6. To make the filling:
  7. Place the cashews in a bowl and cover with water. Leave them to soak for at least 5 hours and preferably overnight.
  8. Drain the water from the cashews and combine them with the remaining filling ingredients in a food processor.
  9. Blend into a smooth batter and pour on top of the base layer. Smooth out with your fingers and place in fridge to chill for at least an hour.