These no bake cheesecake bites are so easy to whip up and use just one food processor for easy clean up. Made with a nutty crust, a creamy coconut milk filling, and toppings of your choice–these cheesecake cups are a sweet indulgence you can enjoy anytime.
Disclosure: This post may contain affiliate links. All opinions are my own; I never feature a brand that I don’t love! See my disclosure policy for more details.
[ Disclosure: This post has been sponsored by XXX BRAND. All opinions are my own; I never feature a brand that I don’t love! ]
Table of Contents
What are no bake cheesecake bites?
No bake cheesecake bites are just like they sound–mini cheesecake cups made without heating. Instead, the ingredients are layered and frozen into a solid bite. You’ll also love them because they make for easy clean up.
Are these cheesecake bites healthy?
These cheesecake bites provide a creamy, rich taste while being loaded with nutrient-dense whole foods.
One of the key ingredients in these cheesecake bites is raw nuts, which are an excellent source of healthy fats, protein, and fiber. Nuts have been shown to help lower cholesterol levels, reduce inflammation, and promote heart health. They are also a great source of vitamins and minerals, including vitamin E, magnesium, and zinc.
Medjool dates, which are used to naturally sweeten the crust, are a great alternative to regular sugar. They’re also packed with vitamins, minerals, and fiber. Dates are also a source of potassium and antioxidants.
How to make cheesecake bites:
1. Blend the crust
Nuts of your choices and Medjool dates are the 2 ingredients that make up the crust.
2. Press crust into muffin liners
Use about 1 tablespoon per 12 liners.
3. Blend the filling
Use the same food processor as you did for the crust–no need to clean it in between! We are using similar, sweet ingredients.
4. Distribute filling over muffin liners
Add over about 2 tablespoons per 12 liners.
5. Add over toppings
I’m all about Cheerful Choices– so feel free to use toppings of your choice. Our favorite is oreo cheesecake bites! Here are some ideas:
5. Freeze until hardened
Depending on your freezer, this can take 2-3 hours or more. Use your finger or gently press on the top to check if they are solid or not. Then, enjoy your no bake cheesecake bites or pop out of the freezer when you need a sweet treat.
Tips and tricks
- Blending: Be sure to use a food processor or high powered blender to make the crust and filling. This will ensure that everything is blended together smoothly.
- Coconut Milk: Full fat coconut milk will have a cream that solidifies on the top. This is the part you’ll want to use. If your house is hot, consider putting the canned coconut milk in the fridge for a couple hours to ensure the top cream solidifies.
- Serving Tips: We love enjoying these cheesecake bites as is, but they’re also delish served with a dollop of whipped cream, ice cream, or a cookie on the side.
Customize it your way
Like all of my other recipes, these no bake cheesecake bites are completely customizable. You get to choose what nuts, sweetener, and toppings you want to use.
- Nuts – For the no bake cheesecake bites crust you can use any nuts you have on hand. Try almonds, walnuts, cashews, or another type.
- Sweetener – You can use maple syrup or if you want these bites to have zero added sugar, use naturally sweet date syrup.
- Toppings – feel free to use your favorite toppings and make oreo cheesecake bites, strawberry cheesecake bites, or another variation!
What to do with extra coconut milk
Since you don’t use the whole can of coconut milk for this recipe, you’ll end up with extra. I will often freeze it into a mason jar or ice cube trays to use later on. You can also add into the following applications:
- Smoothies: Blend into morning smoothies for a creamy texture and subtle tropical flavor.
- Coffee and Tea: Add to hot beverages for a dairy-free, rich latte or chai experience.
- Sauces and Curries: Enhance savory dishes with a touch of coconut milk for added creaminess and flavor.
- Desserts: Create dairy-free puddings, custards, and ice creams for indulgent treats.
- Baking: Substitute for dairy milk in baked goods like cakes and muffins.
- Creamy Soups: Use in soups and curries for a velvety texture and taste.
- Mocktails/Cocktails: Incorporate into beverages for a tropical and refreshing element.
- Chia Pudding: Make creamy overnight chia pudding for a nutritious breakfast.
Are they vegan?
You can easily make these into vegan cheesecake bites but substituting the Greek yogurt for another ⅓ cup of coconut milk. So instead of using ⅔ cup coconut milk, you would use 1 cup in total. This is even a good option for someone who doesn’t have yogurt on hand.
Can you make cheesecake bites ahead of time?
One of the best things about these no bake cheesecake bites is that they can be made ahead of time for meal prep. Simply prepare the bites according to the recipe, store them in an airtight container, and freeze them until you are ready to enjoy them. They make a great snack or dessert that you can grab and go when you are short on time.
How do you store these no bake mini cheesecakes?
You can store your mini cheesecake bites in a sealable bag for up to 3 months in the freezer. When you are ready to enjoy, simply set them out at room temperature for 5-10 minutes before serving. Or if you’re impatient like us, you can microwave one at a time for 10 seconds for a quick thaw option!
Need more help with recipes for your busy schedule?
In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.
No Bake Cheesecake Bites
- 1/2 cup raw or roasted nuts of your choice (almonds, walnuts, or cashews)
- 8 Medjool dates, pitted (about 1 cup total)
- 2/3 cup full fat coconut milk – scrape the cream off the top*
- 1/3 cup plain Greek yogurt If vegan, sub for another ⅓ cup of the coconut milk cream
- 3 tablespoons maple syrup or date syrup
- 2 tablespoons creamy nut butter of your choice (peanut butter, almond butter, or cashew butter)
- 1 tablespoon lemon juice, about 1/2 medium lemon juiced
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup toppings of your choice (berries, chia seed jam, crushed oreos, mini chocolate chips, sprinkles, toasted coconut flakes, granola, etc.)
- Line a muffin tin with 12 silicone cups or parchment liners.
- In a food processor or blender, pulse together nuts and dates until sticky and crumbly, about 60 seconds. Divide 1 packed tablespoon mixture among 12 liners. Use the back of the tablespoon or your fingers to press into the bottom.
- To the same food processor or blender, add in all cheesecake ingredients and blend together until smooth. (Note: this filling will be a bit thinner in consistency than a traditional cheesecake.)
- Divide cheesecake mixture evenly over the crusts (about 2 tablespoons per cup). Place muffin tin in the freezer for 20 minutes to slightly harden the tops so the toppings won’t sink down.
- Then, divide toppings over cups. Feel free to use a single topping or a mixture of different ones.
- Place in the freezer for another 3 hours until frozen. Remove from silicone cups or gently peel off paper liner.
- Storage: Store any extra cheesecakes in an airtight container in the freezer for up to 3 months. The cheesecakes will harden over time so I recommend setting them out at room temperature for 5-10 minutes before serving. Alternatively, you can microwave one at a time for 10 seconds for a quick thaw option.