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Chocolate Strawberry Cheesecake Bites! These single serving no-bake cheesecake bites are perfect for summer! GlutenFree and Vegan and so easy! | www.delishknowledge.com

Chocolate Strawberry No-bake Cheesecake Bites

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 0 Minutes
  • Total Time: 20 minutes
  • Yield: 10 -12 bites 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American

Description

Chocolate Strawberry No-bake Cheesecake Bites! These single serving no-bake cheesecake bites are perfect for summer, plus they are gluten-free and vegan.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 0 Minutes
  • Total Time: 20 minutes
  • Yield: 10 -12 bites 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 0 Minutes
  • Total Time: 20 minutes
  • Yield: 10 -12 bites 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
Scale

Ingredients

  • Chocolate Crust:
  • 1 cup pitted dates (if hard, soak in warm water for 10 minutes first, then drain)
  • 1/2 cup almonds
  • 1/2 cup pecans (can sub more almonds but I love the flavor of pecans in crust!)
  • pinch sea salt
  • 1 tbsp. unsweetened cocoa powder
  • Filling:
  • 1.5 cups raw cashews, soaked in warm water for 2 hours, then drained)
  • 1 large lemon, juiced
  • 1.5 tbsp. unsweetened cocoa powder
  • 2 tbsp. coconut oil
  • 1/2 cup full-fat coconut milk (like the kind from a can)
  • 1/2 cup maple syrup
  • 1 cup strawberries, finely chopped

Instructions

  1. Add dates to food processor and process until a paste forms. Remove and set aside
  2. Add the nuts and pinch of salt to the food processor and process until you get a fine crumb.
  3. Add in the date paste and the chocolate powder and process until combined.It should be sticky enough that you can pinch a ball off and it will stick together.
  4. Lightly spray a muffin tin with cooking spray. I didn’t line these but you can also add in muffin liners if you’d like.
  5. Place 1 heaping tbsp. of crust in the bottom of the muffin tins and press down to fill.
  6. Make the filling: Place the drained cashews, lemon juice, cocoa powder, coconut oil, coconut milk, and maple syrup to a high-powered blender (Like a [url:1]Vita-Mix[/url] or [url:2]Blend-Tec[/url]) Puree until creamy and smooth.
  7. Depending on the power of your blender, this may take anywhere from 2-5 minutes.
  8. Evenly pour the filling onto the crusts.
  9. Top with a pinch of finely chopped strawberries and swirl with a toothpick or chopstick to combine.
  10. Place in the freezer for 3-4 hours until hard.
  11. To remove, lightly run a butter knife around the edge of the cheesecakes- they should pop out!

Notes

Adapted from my Strawberry Cheesecake Parfaits and Minimalist Baker

The recipe for my magic chocolate sauce is here.

did you make this?

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