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Creamy Cheesecake Bites
I adore these super creamy, refreshing vegan no bake chocolate strawberry cheesecake bites, and I know you’ll love them too! They are the perfect combo of chocolate and strawberries, with a hint of vanilla!
Cheesecake is one of my favorite desserts because it blends sweet with tart; overly-sweet desserts can be overwhelming, but with these bites you can eat 2 or 3 and not have a sugar crash!
Just a bit of fresh-squeezed lemon juice does the trick, and the creaminess of the cashews and coconut milk-based filling (made up of healthy fats) makes them irresistible!
Hassle-Free and No Bake
What I love most about these cheesecake bites is they are no-bake, no-chop and no-fuss! All you need is to blend and freeze each layer, gradually stacking as you go.
I love to make these on a busy morning when things are in the oven and the stove, and I need a quick, tasty dessert to finish a meal. I can create them as other foods cook and come back to finish a layer when I have a chance.
There is no need to worry about cooking time or cutting anything up–all I used for this recipe is a food processor, a blender and a cupcake tray!
If you want cleaner lines on your cheesecake bites, or a smoother look, I would recommend using smooth cupcake wrappers. I only had parchment paper on hand, so I cut 4 inch squares and placed them inside each holder to make for easy removal.
This gives the cheesecakes a more organic look, but it really just depends on your preference!
Superfood Cheesecake Crust
The crust is one of my favorite parts–made up of dates, coconut flakes, pecans, and a bit of gluten-free oat flour; I always make a little extra to snack on throughout making this recipe!
All you do is throw all the ingredients into a food processor and pulse until everything sticks together. This will take some patience though as you will have to push everything down a few times.
I like to leave some texture in the crust, so I don’t fully pulse everything. I like having some pecan chunks as it really adds a nice crunch to the cheesecakes!
The crust is so simply delicious you could save leftovers and make some homemade energy bars! Just be sure to keep them in the fridge and eat them chilled as they can be a bit sticky!
Chocolaty Cheesecake Drizzle
For a quick chocolate drizzle, simply place some vegan chocolate chips in a bowl with a splash of leftover coconut milk and place that bowl over a small pot of boiling water. You only need a shallow layer of water in the pot, just enough to create steam.
Keep stirring until you have a smooth consistency, and allow to cool for a minute or two before drizzling over the cheesecakes! Feel free to add as little, or as much as you would like!
The coconut milk adds such richness to the chocolate, and is a great way to use leftovers so they won’t go bad.
Most raw dessert recipes call for coconut oil, as it helps to smooth out the texture. I personally like to avoid oil as much as I can in my diet and focus on whole foods, but to enhance the cakes texture I do add just a smidge of melted cacao butter (sticking to the chocolaty-theme!).
This is optional if you are trying to have lower fat, but I find it makes the cakes more velvety and less solid like frozen ice cream would be.
Cacao butter also contains magnesium and phenylethylamine, which boost your mood and help you relax; all while promoting ageless skin and helping regulate hormones!
That’s it! The perfect chocolaty-strawberry dessert for anytime of year!
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- 1 Cup Pecans
- 1/4 Cup Coconut Flakes
- 1 Cup Pitted Dates
- 1/4 Cup Gluten-Free Oat Flour
- 2 Cups Raw Cashews (soaked overnight)*
- 1 Cup Frozn Strawberries
- 1/3 Cup Maple Syrup
- 1 Tbsp Vanilla Extract
- 1 Tbsp Cacao Butter (melted)
- 1/3 Cup Coconut Cream**
- 1 Tsp Beet Powder (optional)
- 1 Cup Vegan Chocolate Chips
- 1/4 Cup Coconut Milk
For the Crust:
- Place all ingredients into a food processor and pulse; you will have to push ingredients down into processor a few times to properly mix.
- Pulse just until dough sticks together, some chunks add a nice texture to the cheesecakes.
- Place 4 inch parchment paper squares or cupcake wrappers into a cupcake tray and place dough into each space.
- Distribute dough equally by adding a scoop to each space and squishing it down. If the dough is sticky, have a bowl of water nearby to dip your fingers into before handling.
- Chill in freezer while you make the filling.
For the Filling:
- Place all ingredients except strawberries and beet powder into a blender (I used a Nutri-bullet). Blend until smooth.
- Remove crust from freezer and place a small layer (about 1/4) of vanilla filling into each space. Place tray back into freezer to set.
- Allow to set for at least 10-20 minutes, or until somewhat solid. Then add frozen strawberries and optional beet powder to vanilla filling and blend until smooth. Pour remainder into cheesecake molds.
- Allow mixture to freeze for at least 2-4 hours before serving.
For the Drizzle:
- Place chocolate chips and coconut cream into a bowl, and place over a pot of boiling water. Pot only needs about an inch of water, and does not need to touch the bowl as just the steam will heat the chocolate gradually.
- Mix until smooth and drizzle over cheesecakes!
*If you are in a pinch for time, you can soak the cashews in warm water for about 20 minutes or until soft. Keep in mind this may cause some nutrient loss, so soaking overnight is preferred!
**Take a can of full-fat coconut milk and place it in the fridge for at least a few hours, or overnight. Once chilled the cream will separate to the top of the can and you can just scoop it out!
Serving Size:1 Cheesecake Bite
Amount Per Serving: Calories: 310