These no-bake cashew cheesecake bites are rich, creamy, and naturally sweetened, making them the perfect healthy alternative to traditional cheesecake. With a nutty crust and a luscious cashew filling, they’re paleo-friendly, dairy-free, and completely plant-based.
- Total Time: 3 hours (including chilling time)
- Preparation Time: 15 minutes
- Cooking Time: 0 minutes (no cooking required)
- Servings: 8 mini cheesecakes
Ingredients
For the Crust:
- ½ cup (60 g) almonds or walnuts
- ½ cup (50 g) shredded coconut
- 4 pitted Medjool dates
- 1 tbsp coconut oil, melted
- ¼ tsp sea salt
For the Cashew Filling:
- 1 cup (150 g) raw cashews (soaked for 2 hours or overnight)
- ¼ cup (60 ml) coconut milk (full-fat)
- 3 tbsp maple syrup or honey
- 2 tbsp coconut oil, melted
- 1 tbsp lemon juice
- ½ tsp vanilla extract
For Garnish:
- Fresh berries (strawberries, raspberries, or blueberries)
- Drizzle of honey or coconut cream
- Chopped nuts
Optional Additions:
- ½ tsp cinnamon (for warmth)
- 1 tbsp cocoa powder (for a chocolate version)
- ½ tsp turmeric (for an anti-inflammatory boost)
Substitutions:
- Nut-free: Use sunflower seeds instead of cashews and coconut flakes instead of almonds.
- Keto version: Use a low-carb sweetener instead of maple syrup.
- Extra creaminess: Add 1 tbsp cashew butter to the filling.
Step-by-Step Instructions
- Prepare the Crust:
- In a food processor, blend almonds, shredded coconut, dates, melted coconut oil, and salt until a sticky mixture forms.
- Press evenly into mini muffin molds or silicone cups.
- Place in the freezer while making the filling.
- Make the Cashew Filling:
- Drain and rinse soaked cashews.
- Blend cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla extract in a food processor until silky smooth.
- Assemble the Cheesecake Bites:
- Spoon cashew filling over the crust layers.
- Smooth the tops and place in the freezer for 2–3 hours until firm.
- Serve & Enjoy:
- Let sit at room temperature for 5 minutes before serving.
- Garnish with fresh berries, honey drizzle, or coconut cream.
Nutritional Information (Per Mini Cheesecake Bite)
- Calories: 180
- Protein: 4 g
- Fats: 14 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Sugar: 7 g
Vitamins & Benefits
- Cashews: Provide plant-based protein and healthy fats.
- Coconut Milk: Adds creaminess and boosts energy.
- Lemon Juice: Enhances flavor and aids digestion.
Did you know? Cashews aren’t actually nuts—they’re seeds that grow at the bottom of the cashew apple!
Storage Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Keep in the freezer for up to 2 months; thaw before serving.
FAQ
❓ Can I make this in a large cheesecake pan?
✔️ Yes! Simply press the crust into a 6-inch springform pan and freeze as directed.
❓ How do I make it extra creamy?
✔️ Blend longer and add 1 extra tablespoon of coconut milk for ultra-smooth texture.
❓ Can I swap cashews for another nut?
✔️ Macadamia nuts work as a great alternative for a similar texture.