No Bake Cheesecake Bites
These no bake cheesecake bites are so easy to whip up and use just one food processor for easy clean up. Choose any toppings of your choice too!
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Ingredients
Crust:
- 1/2 cup raw or roasted nuts of your choice (almonds, walnuts, or cashews)
- 8 Medjool dates, pitted (about 1 cup total)
Cheesecake:
- 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
Topping:
- 1/2 cup toppings of your choice (berries, chia seed jam, crushed oreos, mini chocolate chips, sprinkles, toasted coconut flakes, granola, etc.)
Instructions
- 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.
Video
Notes
Note on 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. You’ll also end up with extra coconut milk–read my suggestions above on ways to use up the rest
Tried this recipe?Tag us @cheerfulchoices and let us know how it was!