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–+ servings
cheesecake bites recipe.

Mini Cheesecake Bites

Learn how to make incredibly delicious mini cheesecake bites using raw wholesome ingredients. This wonderful plant-based mini cheesecake recipe will not only satisfy your sweet snack cravings, it will also keep your calorie count down too!
4.84 from 12 votes
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 446 kcal

Ingredients
  

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

Instructions
 

  • If you do not have a silicone Muffin tin, line a 6x6 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 6x6 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.

Notes

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 before enjoying.

Nutrition

Serving: 1servingCalories: 446kcalCarbohydrates: 43gProtein: 8gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 78mgPotassium: 382mgFiber: 4gSugar: 23gVitamin A: 16IUVitamin C: 7mgCalcium: 28mgIron: 3mg
Keyword cheesecake bites, mini cheesecake bites, mini vegan cheesecake, vegan cheesecake bites
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