Raw Cashew Cheesecake Bites: A Creamy & Dairy-Free Paleo Dessert

Raw Food

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:

  1. ½ cup (60 g) almonds or walnuts
  2. ½ cup (50 g) shredded coconut
  3. 4 pitted Medjool dates
  4. 1 tbsp coconut oil, melted
  5. 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:

  1. Fresh berries (strawberries, raspberries, or blueberries)
  2. Drizzle of honey or coconut cream
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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