Try our Vegan Cashew Cheesecake Bites! These creamy and indulgent treats are perfect for satisfying your sweet tooth without the guilt. Made with wholesome ingredients, they are a healthier alternative to traditional cheesecake, and they taste just as delicious!
Why You’ll Love Our Vegan Cashew Cheesecake Bites
Our recipe is not only dairy-free and vegan but also gluten-free and refined sugar-free, making it suitable for various dietary preferences. These bite-sized cheesecakes are bursting with flavor and have a rich, creamy texture that will leave you craving more. Plus, they are incredibly easy to make and require no baking!
Recipe Details:
Cuisine: Vegan
Servings: 12
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Ingredients:
- 1 cup raw cashews, soaked overnight and drained
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 medjool dates, pitted
- 1/2 cup almonds
- 1/4 cup shredded coconut (optional, for garnish)
Equipment/Utensils:
- Food processor or high-speed blender
- Muffin tin
- Cupcake liners
Preparation Steps:
- Prepare the Crust:
- Place the almonds and pitted dates in a food processor and process until finely chopped and sticky.
- Line a muffin tin with cupcake liners and press about 1 tablespoon of the almond-date mixture into the bottom of each liner. Set aside.
- Make the Filling:
- In the same food processor or blender, combine the soaked cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
- Process until smooth and creamy, scraping down the sides as needed.
- Assemble the Cheesecake Bites:
- Pour the cashew cheesecake mixture evenly over the crust in each cupcake liner, smoothing the tops with a spatula.
- Chill and Serve:
- Place the muffin tin in the freezer and freeze for at least 2 hours, or until firm.
- Once set, remove the cheesecake bites from the muffin tin and garnish with shredded coconut if desired.
- Allow them to thaw for a few minutes before serving.
Nutritional Information (per serving):
- Calories: 170
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving):
- Calcium: 2%
- Iron: 6%
- Magnesium: 8%
- Phosphorus: 6%
- Potassium: 6%
Vegan Cashew Cheesecake Bites
Try our Vegan Cashew Cheesecake Bites! These creamy and indulgent treats are perfect for satisfying your sweet tooth without the guilt. Made with wholesome ingredients, they are a healthier alternative to traditional cheesecake, and they taste just as delicious!
Ingredients
- 1 cup raw cashews soaked overnight and drained
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 medjool dates pitted
- 1/2 cup almonds
- 1/4 cup shredded coconut optional, for garnish
Instructions
Prepare the Crust:
- Place the almonds and pitted dates in a food processor and process until finely chopped and sticky.
- Line a muffin tin with cupcake liners and press about 1 tablespoon of the almond-date mixture into the bottom of each liner. Set aside.
Make the Filling:
- In the same food processor or blender, combine the soaked cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
- Process until smooth and creamy, scraping down the sides as needed.
Assemble the Cheesecake Bites:
- Pour the cashew cheesecake mixture evenly over the crust in each cupcake liner, smoothing the tops with a spatula.
Chill and Serve:
- Place the muffin tin in the freezer and freeze for at least 2 hours, or until firm.
- Once set, remove the cheesecake bites from the muffin tin and garnish with shredded coconut if desired.
- Allow them to thaw for a few minutes before serving.
Notes
Nutritional Information (per serving):
- Calories: 170
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving):
- Calcium: 2%
- Iron: 6%
- Magnesium: 8%
- Phosphorus: 6%
- Potassium: 6%
