Learn how to make incredibly delicious no bake cheesecake bites using raw wholesome ingredients. This wonderful plant-based recipe will not only satisfy your sweet snack cravings, but is also highly nutritious!
Why you’ll love this recipe
- Creamy and indulgent. Despite being dairy-free, these vegan bites offer a velvety, creamy texture and a rich, indulgent flavor that rivals traditional cheesecake!
- Endless easy flavor varieties. You can create a wide variety of flavors, from classic vanilla to fruity, chocolatey, or nutty options, making them adaptable to your taste preferences. With the no-bake approach, experimenting with different flavors is simple and easy and there’s no need for an oven.
- Mini and portion-controlled. The bite-sized mini portions make them perfect for satisfying your dessert cravings without overindulging, and they’re great for sharing at parties or gatherings.
While I love literally all variations of cheesecake, the blueberry filling and oatmeal crust used in this recipe is my go to when I’m looking to share impressive desserts. Everyone loves mini cheesecake bites.
For the crust
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
- Rolled oats. Rolled oats provide a hearty and crumbly texture to the crumb and are more nutritious than graham crackers or graham cracker crumbs.
- Dried blueberries. Add a burst of fruity sweetness and a delightful contrast in texture to the crust.
- Lemon zest. Infuses the crust with a citrusy aroma and a subtle tang that complements the creaminess of the cheesecake bites.
- Medjool dates. Medjool dates act as a natural caramel-like sweetener and binder.
- Agave nectar. Agave nectar enhances sweetness and helps to bind the cumb.
- Peanut butter. Peanut butter adds richness and a hint of nuttiness to the crust, creating a savory contrast.
- Water: Water is used sparingly to adjust the consistency of the mixture, ensuring it holds together when pressed into the bite-sized portions.
- Salt. To taste.
For the filling
- Cashews. Natural cashews, when soaked and blended, create a creamy and rich base that has the texture of traditional cheesecake.
- Lemon juice. Provides a bright and zesty flavor that balances sweetness, adding a delightful tang to the filling.
- Coconut oil. Helps solidify the filling when chilled, contributing to the filling’s firmness and smoothness without the need for eggs.
- Coconut cream. Enhances the creaminess and richness of the cheesecake bites, adding a subtle coconut flavor.
- Agave nectar. Acts as a natural sweetener.
- Frozen blueberries. Frozen blueberries not only lend their vibrant color but also their fruity flavor, giving the filling a delightful blueberry twist. You can also use fresh berries.
- Vegan lactic acid powder (optional). Lactic acid powder helps create the natural tangy flavor characteristic of cheesecake, adding a hint of sourness that balances the sweetness. It’s a secret ingredient of mine that’s available at speciality stores (or Amazon).
A complete list of quantities can be found in the recipe card at the bottom of the page.
How to make cheesecake bites
Step 1 – Prepare the a muffin tin. Silicone Muffin tins work best for this recipe and allow the easy removal of the cheesecake bites. You can also use a standard muffin tin cupcake liners. If you don’t have these you can also line a 6×6 inch square pan with baking paper/liner. Set aside.
Step 2 – Make the base. In the bowl of a food processor, combine all components for the oatmeal base. Pulse this until a sticky mixture forms. Use moistened fingers to press the crust down into the bottom of each muffin tin cavity or on the base of your prepared 6×6 inch tin. Leave in the freezer whilst making filling.
Step 3 – Make the filling. To make the blueberry cheesecake filling, combine all ingredients in a high speed blender. For the best results, soak you cashews overnight before hand and then drain completely. Blend the filling until 100% smooth. Turn blender off and use a silicone spatula to push wipe down the blender walls once or twice and continue blending until entirely smooth. Pour the filling onto the chilled crust and spread into an even layer. Freeze until firm enough to pop out of the silicone muffin tin or firm enough to slice – about 6-8 hours.
Tips to make the best recipe
- Soak cashews. For a creamy and smooth filling, soak the cashews in water for several hours or overnight before blending. This softens them, making it easier to achieve a velvety texture when blending.
- Balance sweetness and tang. Achieve a well-balanced flavor by adjusting the sweetness and tanginess of the filling. Taste as you go and add more agave nectar or lemon juice as needed to suit your palate.
- Get creative with toppings. Have fun with toppings! Consider adding different fresh fruit, a drizzle of melted chocolate, crushed nuts, or a sprinkle of coconut flakes to customize the flavor and appearance of your cheesecake treats.
To store: Place the bites in an airtight container and store in the freezer for up to 1 month. Allow to thaw for 5-10 minutes at room temperature before enjoying.
- Food processor. A food processor breaks down the crust ingredients the best.
- Blender. No food processor? A blender will get you through in a pinch.
More cheesecake recipes to try
Frequently asked questions
Yes, you can experiment with other nuts like almonds or macadamia nuts. However, keep in mind that the flavor and texture may vary slightly.
While a high-speed blender yields the creamiest results, you can still make the recipe with a regular blender or a food processor. You may need to blend for a longer time and occasionally scrape down the sides to achieve a smooth consistency.
New York cheesecake stands out for its dense, creamy texture, pronounced cream cheese flavor, and graham cracker crust.
No-bake cheesecake is a creamy and light dessert that sets in the refrigerator with immediate, fresh flavors. In contrast, regular baked cheesecake is denser and firmer, prepared through a traditional baking process with a classic cake-like consistency.
For the crust
- 1 cup rolled oats 120g
- 1/4 cup dried blueberries 30g
- 1/2 teaspoon lemon zest
- 1/8 teaspoon salt
- 1 Medjool date pitted
- 1/4 cup agave nectar 50-60g
- 2 tablespoon peanut butter 35g
- 1 teaspoon water
For the filling
- 1 cup natural cashews 150g soaked overnight and drained
- 1 tablespoon lemon juice
- 1/4 cup refined coconut oil 60g melted
- 1/2 cup coconut cream 125g
- 1/4 cup agave nectar 50-60g
- 3/4 cup frozen blueberries 100g
- 1/4 teaspoon lactic acid powder optional
- If you do not have a silicone Muffin tin, line a 6×6 inch square pan with baking paper. Set aside.
- In the bowl of a food processor, combine all components for the oatmeal base. Pulse until a sticky mixture forms.
- Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 6×6 inch tin. Leave in the freezer whilst making filling.
- To make blueberry cheesecake batter, combine all filling ingredients in a high speed blender. Soak cashews in water overnight and drain before using for best results.
- Blend until 100% smooth. You can use a tamper to help get the ingredients well mixed.
- Turn blender off and use a silicone spatula to wipe down the walls off the blender 1 or 2 times and continue blending until entirely smooth.
- Pour the filling onto the chilled crust and spread into an even layer.
- Freeze until firm enough to pop out of the silicone muffin tin or slice – about 6-8 hours.