These vegan cheesecake bites are made with cashews and are fudgy, delicious, and healthy.
These are great for groups that are trying to eat healthier or for people with dietary restrictions. Because they are
- Refined Sugar-Free
What exactly are in these if they follow all of these dietary restrictions? Surprisingly, there a lot of ingredients that actually follow all of these dietary restrictions. All of the ingredients used in this recipe are common and easy to find. (Hooray!) I actually had all of these ingredients laying around my house!
Almost anyone can eat these and what’s not to love about chocolate?
Some people believe that vegan desserts are harder to make than regular desserts, but that is not true. Most vegan desserts do not even have to be baked!
These cheesecake bites taste like a healthier version of those fudge-sickles that everyone has had at their grandma’s house and have a creamy texture that is slightly thicker than ice cream.
This crust is made of only Five ingredients. Walnuts, honey, coconut oil, pure vanilla extract, and unsweetened coconut flakes.
Here’s how to make it to guarantee your success:
- Grind the Walnuts in your food processor or blender. It won’t be as fine as flour or anything like that but the chunks should be relatively fine.
- Add the honey, vanilla, and melted coconut oil.
- Stir in the Unsweetened coconut flakes.
- Place about a teaspoon of the crust into each mini muffin tin. It will seem like a really small amount but that is really all you need to put in.
What is a vegan cheesecake? How do you make a cheesecake without cream cheese? These questions get a lot of people hung up.
Cashews are a great substitute for cream cheese in vegan recipes. Although I wouldn’t go around and substitute cashews in any old cheesecake recipe, a lot of specifically tailored vegan recipes utilize this surprising ingredient.
When you make a vegan ‘cheesecake’, it is important to soak the cashews so that they are soft when you blend them up.
Because this filling is made in the food processor or in the blender and does not need to be baked, this filling is super easy to make. If you can throw 5 ingredients in the blender, you can make this filling! Don’t you love when something is easy?
Freezer vs. Refrigerator
These cheesecake bites are kept frozen instead of in the refrigerator. This is because vegan chocolate sauce does not set very well and is always sticky. If you decide to skip the chocolate sauce, these could definitely keep these in the refrigerator but I personally like the texture of the cheesecake when it is frozen a lot better. Because it is made from nuts, milk, cocoa powder, honey, and vanilla, it stays really fudgy and creamy even while it is frozen.
Because these are healthy, easy, no-bake, and still taste delicious; they will be an instant hit at your house!
Vegan Frozen Mini Cheesecake Bites
- 1 cup Walnuts (130g)
- 1/2 tsp Pure Vanilla Extract
- 1 tbsp Coconut Oil (melted)
- 1 tbsp Maple Syrup or Honey
- 1/4 cup Unsweetened Coconut Flakes (Plus more for garnishing)
- 1 1/2 cups Unsalted Cashews (200g)
- 1/4 cup Cocoa Powder
- 6 tbsp Maple Syrup or Honey
- 1 tsp Vanilla
- 1/4 cup Almond Milk
- 1/4 cup Cocoa Powder
- 1/4 cup Maple Syrup
- 2 tbsp Coconut Oil
- 1/4 cup Almond Milk
- In a small bowl combine the cashews with enough boiling water to cover them completely. Let them soak for at least 30 minutes or up to 2 hours.
- In the food processor, grind the walnuts until they resemble sand. Add the pure vanilla extract, coconut oil, honey, and unsweetened coconut flakes, stir until combined.
- Prepare mini muffin tins by spraying them with cooking spray. Plop about 1 teaspoon of the crust into each mini mold and pat down. Set aside.
- Drain the soaked cashews and grind them into a paste with the food processor. Add the cocoa powder, honey, vanilla, and almond milk. When it is completely mixed, Scoop in between 2-3 teaspoons of the batter into each mini muffin cup.
- Freeze the cheesecake cups while you make the chocolate sauce.
- In a small bowl, combine the cocoa powder and the maple syrup. In a microwave-safe bowl, melt the coconut oil in 30-second increments. Pour the coconut oil over the cocoa mixture. Stir until completely combined. Slowly pour the almond milk into the chocolate sauce.
- Pour a small spoonful of the chocolate sauce over the top of each cheesecake bite. Freeze for at least 3 hours or until solidly frozen.
- Keep frozen until ready to serve. The vegan frozen cheesecake bites will keep in the freezer for up to 2 weeks.
- Cocao powder may substituted for Cocoa powder.
- Another milk option may be used instead of almond milk. Coconut milk, soy milk, oat milk, and even regular milk should work equally well.
- If you choose to make these with a regular muffin tin rather than mini muffin tins, you should get in between 8-10 frozen cheesecake cups.