This recipe for no bake, creamy, mini cheesecakes is so simple and perfect for a small crowd. The individual ready-to-go single servings is the way to go for gatherings.

They are simple, straightforward, and at only a few bites each, they are awesome for portion control. These small but mighty slices of heaven will definitely hit the spot.

Luxurious, creamy, bursting with flavor and using good-for-you ingredients.

This recipe delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as these babies are sure to wow, as well as your taste buds.

Cheesecake is one of my favorite desserts and if you love cheesecake too, but don’t need an entire cheesecake in the house, try mini cheesecakes instead. After all, who can resist a dessert when it comes in such a cute little package?

The perfect portion-controlled treat for an any time healthy snack or dessert! Or any time you are craving a little something sweet but want to stay on track with your healthy eating plan. Just the ticket for satisfying your dessert cravings without overindulging.

Not Your Traditional Cheesecake

I’m always trying to be mindful of the ingredients I use in my recipes, choosing whole foods with added health benefits over ones that offer nothing but calories.

Always without sacrificing flavor, of course.

For this reason, I never ever use a graham cracker crust, something that most cheesecake type recipes suggest. A “from scratch” nut base works well with the cheesecake filling, and almonds, dates and coconuts are super healthy with antioxidants and anti-inflammatory properties.

I love that you don’t have to use your oven. Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

Great for any special occasion, these delicious little vanilla cheesecake bites are both simple to make and a real crowd pleaser. Freeze them and take them out of the freezer at least 30 minutes before you want to serve. If you leave them about an hour they are even better – they hold their shape beautifully and have a lovely soft, creamy texture.

They are full of wholesome ingredients, and are a great alternative to the more sugar-laden desserts that are usually offered at parties and gatherings. The best part is you can make them ahead – so one less thing to worry about when you are entertaining. Just remember to take them out of the freezer!

They are sure to be a hit and you will be asked for the recipe.

Vanilla Cheesecake Bites With Ginger Crust

If you want a no bake make-ahead dessert that’s a perfect blend of creamy, sweet and spice, try these mini vanilla cheesecake cups. Featuring a nutty base, a velvety, cashew, vanilla filling and nutty gingery base. Delish!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword healthy vanilla cheesecake cups, mini cheesecake bites no bake, no bake cheesecake snacks, vanilla cheesecake bites with ginger crust

Servings 12

Ingredients

Base Crust

• 1 1/2 cups almonds or walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 teaspoon ground ginger

Creamy Vanilla Filling

• 1 cup cashews, soaked 3+ hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 lime, juice and zest
• 2 teaspoons vanilla extract

Toppings Optional

• Lime zest
• Chopped candied ginger 

Instructions

Base Crust

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 12-cup muffin pan with paper liners or use a silicon muffin pan.

  Place almonds into a food processer and process until broken down and crumbly. Add dates, coconut and ginger and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake cup bases.

  Divide mixture up into 12 pieces and place one in each of the muffin cups.

  Press the mixture into the bottom of each one evenly. Refrigerate while you prepare the filling.

Creamy Vanilla Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard. (I feed it to my dogs and they love it!)

  Place all filling ingredients, cashews, coconut cream, coconut oil, honey and lemon juice, zest and vanilla extract into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey, lemon or vanilla if you think it needs it.

  Scoop a good tablespoon of the filling into each of the 12 muffin cups over the base (just divide the mixture up between the 12 cups) and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator or freezer for 1-2 hours to set.

  Once set, remove each cheesecake cup from the tray. Top with some chopped candied ginger and/or some dark chocolate shavings.

  You can eat them frozen but if you prefer a softer texture take out the freezer at least 30 minutes before needed. If you want them softer, take out for at least an hour.

  Store in the freezer in a sealed tub. They will last for up to 3 months.

   

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites