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

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.