Description
These Raw Cheesecake Bites are a delicious, healthy, and no-bake alternative to traditional cheesecake. Made with cashews, coconut, and a natural sweetener, these bites are creamy, indulgent, and perfect for satisfying your sweet tooth. They’re vegan, gluten-free, and packed with healthy fats and protein. Whether you’re looking for a quick treat, a snack for a gathering, or a healthier dessert option, these bite-sized raw cheesecakes are a perfect choice. Easy to make, they’ll leave you craving more while nourishing your body with wholesome ingredients.
Detailed Recipe
Ingredients:
For the crust:
- 1 cup almond flour or crushed almonds
- 1/4 cup pitted dates
- 2 tablespoons coconut oil (melted)
- A pinch of sea salt
For the cheesecake filling:
- 1 cup raw cashews (soaked in water for at least 4 hours)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- A pinch of sea salt
Instructions:
- Prepare the Crust: In a food processor, combine the almond flour, dates, melted coconut oil, and sea salt. Process until the mixture sticks together when pressed.
- Form the Bites: Line a mini muffin tin with paper liners or silicone molds. Press about 1 tablespoon of the crust mixture into the bottom of each mold, pressing it firmly to form the crust. Place the tin in the freezer to set.
- Make the Cheesecake Filling: Drain and rinse the soaked cashews. In a blender or food processor, combine the cashews, coconut oil, maple syrup, vanilla extract, lemon juice, and sea salt. Blend until smooth and creamy.
- Assemble the Bites: Spoon the cheesecake filling over the crusts in the molds, filling them almost to the top. Smooth the surface with a spatula.
- Chill: Place the cheesecake bites in the freezer for at least 2-3 hours, or until they are firm.
- Serve: Once set, remove the bites from the molds. Store in the freezer until ready to serve. Optional: top with fresh berries, a drizzle of chocolate, or shredded coconut for extra flavor.
