Cheesecake should be its own food group, and I try and find any occasion to whip one up. This recipe is one of my favorites, especially because it combines four of my favorite things- coconut, cashews, chocolate and peanut butter!
I hear some people saying…“ Oh, no! Not, cheesecake and chocolate again!” I know, I know. Maybe I’m going a little too far with this combination but what can I do when everyone in my house loves it, especially the more popular coconut, cashew cheesecake recipes, drizzled in melted chocolate…
And when I see these beautiful mini-cheesecakes in little cups, doesn’t matter how many times I say to myself: “No, Carolyn it’s time for something else”, the ending is the same: this treat Is on the table.
It was exactly like that when I found these beautiful “Mini Chocolate Peanut Butter Cheesecakes” on Pinterest. Can you please not blame me for opening the fridge and looking for all the ingredients one does and does not need for this great desert and starting work that same moment? 🙂
Whatever, but the ingredients were all there to my great delight ! Peanut butter, coconut cream, cream cheese, chocolate, cashews and peanuts were all standing there, waiting, and they were screaming at me: “We are ready, we are ready”.
And as I said, I went to work immediately. And to be honest, there is not much work for a desert like this! A thin crust of nutty crumbs will only take a few minutes, then a simple mix of cream cheese, coconut cream, cashews and peanut butter! Oh my! How darn good does that sound?
Its so easy. You set up the cups in your baking pan and you are ready! And while you are waiting for your sweet little coconut, cashew cheesecakes to chill, you only have to cut the peanuts into smaller pieces and melt the chocolate drizzle. And that is all. Now think: is it worth it?
Yes of course it is if you want a no bake dessert that’s a perfect blend of creamy and sweet you need to make these mini cheesecake cups as they are stunning to look at and taste amazing!
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.
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 things like nuts, oats, dates and coconut are super healthy with antioxidants and anti-inflammatory properties. Much better for you than sugary biscuit crumbs.
Great for any special occasion, these babies are 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 sure to be a hit and you will be asked for the recipe.
Coconut Cashew Cheesecake Bites
Ingredients
Base Crust
- 1 1/2 cups rolled oats
- 1/2 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 2 tablespoons coconut oil
Cashew Cheesecake Filling
- 1 cup cream cheese, softened to room temperature
- 1 cup cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/2 cup peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Chocolate Drizzle
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
- 1/2 cup chopped peanuts
Instructions
Base Crust
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bites to allow coconut cream to separate.Line a 12-hole muffin tin with paper liners and set aside. Or use a silicon muffin pan.Place all base crust ingredients into a food processer and process until broken down, crumbly and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crusts.Press the base mixture evenly into the bottoms of 12 muffin cups and refrigerate while you prepare the filling. Just divide up the mixture between the cups.
Cashew Cheesecake 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.Place all filling ingredients, cream cheese, cashews, coconut cream, peanut butter, honey 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 if necessary and continue to blend until smooth. Spoon the filling into each muffin cup and spread evenly with a spatula or the back of a spoon dividing the filling between the 12 cups. Transfer to the fridge and allow to set for 30 minutes. The mixture will thicken as it cools.
Chocolate Drizzle
- Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, drizzle over the mini pies and decorate with chopped peanuts. Store in fridge for up to1 week or 3 months in the freezer. If frozen let sit for 15 minutes to soften before eating.
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
