These chocolate almond cheesecake bites are the perfect dessert. They’re no-bake, vegan, gluten free, refined sugar free, and absolutely delicious. Sweetened with dates, maple syrup, and loaded with flavor, these will satisfy anyone.
Happy Friday guys! Did you all have a good fourth of July (if you celebrated, of course). Mine was spent working a double shift (I got a new summer job to go along with blogging), and then hanging out with some friends and some late night barbecuing. While working during the day wasn’t ideal, I made some money and saw my friends later, so it was a win win overall!
So, I know you’re probably still recovering (I know I am), it’s Friday, which calls for a dessert recipe. Specifically, a no bake cheesecake type recipe!
Right now, San Diego is going through it’s annual heat wave, which I don’t think even qualifies as a heat wave considering the hottest it’s gotten is 91 F (I was playing tennis that day- just my luck, right?) Anyways, my mom hates the heat, so during the summer, she’s all about no bake, no oven, no anything that may make the kitchen 1 degree hotter. Don’t blame her, but come on- ROASTED VEGETABLES. While she puts up with my roasted veg bowls every night, she limits my oven use. Which means one thing- no bake recipes!
Not only are these cheesecakes no bake, but they’re vegan, gluten free, and 8 ingredient! The crust is extremely simple, and you don’t even need to whip the coconut cream! Just blend it all up, freeze, and boom- cheesecake. These are my current favorite dessert, and I know they’ll become yours too. I hope you enjoy these as much as I did, because they may be my favorite recipe TO DATE. Let’s dig in!
- 8 dates, soaked and depitted
- ½ cup almonds
- 1 tbsp melted coconut oil
- Dash of sea salt
- ¼ cup chocolate chips + more for topping
- ⅓ cup coconut cream
- 1 cup cashews, soaked overnight (drain the water once ready for use)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 3 tbsp almond butter
- Soak your dates for 10 minutes in room temp water.
- Once soaked, drain the water and add to a food processor along with the almond butter, coconut oil, almonds, and sea salt. Pulse for 2 minutes. You will need to scrape the sides down, this is normal.
- Once done, transfer to muffin tins. Take ~2 tbsp of the mixture and place it in the muffin tin. Pat it down using a spoon and sprinkle on 1 tbsp of the chocolate chips. Repeat until everything is gone. Freeze the crust for 30 minutes.
- In a high powdered food processor, pulse together all the cream fillings. You will need to stop it a few times to scrape everything down, and this is normal. Continue pulsing until the cashews are fully pulsed.
- Remove the crusts from the freezer and spoon the cashew mixture evenly to each tin. Sprinkle on some chocolate chips to each, and repeat until all the batter is gone.
- Freeze for two hours. Remove from the tins using a knife, and gently set out. Eat immediately or keep in the freezer until ready.
Never Miss a Recipe!
Subscribe for recipe updates, bonus content, and more goods!