Raspberry Cheesecake Bites
O-MY-GOSH, these bites are the best things that have ever happened to me. I’m definitely not one of those people that only eat something if it is vegan, raw, gluten free, dairy free, keto (WHATEVER, food labels) but, sometimes good for you food just tastes good. So I eat it. And I love eating these raspberry cheesecake bites. They are so are easy to make and delicious. Keep them in the freezer and pop one out when the craving hits!They have a chewy chocolate layer topped with a super creamy sweet raspberry cashew layer. Top them with a chocolate drizzle for a seriously tasty, healthy treat! These little cheesecakes with a simple chocolate, nutty base and a creamy raspberry filling are perfect for family meals. Get ready to impress and delight even the pickiest eater, Great for special occasions or gatherings too, as a dessert, as you can stand and eat one of these little bites without needing a plate or spoon.No baking involved (just blending) and they last along time in the freezer, so you can grab a bite whenever you need a treat.
Ingredients
Base Crust
- 1 cup almonds or walnuts or a mix
- 1/2 cup dates, soaked at least 30 minutes and drained
- 1/2 cup oats, instant or quick
- 1/2 cup desiccated coconut
- 1/4 cup peanut (or any other nut or seed) butter
- 1/4 cup cocoa or cacao powder
Raspberry Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only)*see note below
- 1 cup raspberries, fresh or frozen
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 lemon, juice and zest
- 1 teaspoon vanilla extract
Chocolate Drizzle
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
Base Crust
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line a muffin pan with parchment or silicone liners or use a silicon muffin pan. Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats, peanut butter and cocoa and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your cheesecake bases.Press a teaspoon (around about) of the crust mixture into the bottom and slightly up the side of each muffin cup. You will make10-12 mini cheesecakes. Refrigerate while you make the filling.
Raspberry 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, to drink, or discard.Place cashews, coconut cream, coconut oil, raspberries, lemon juice and zest and vanilla in food processer (no need to wash) and process until smooth and creamy. Depending on the power of your blender it may take a few minutes to process. Scrape down the sides in necessary and continue blending. Once thick and creamy, divide the mixture among the muffin liners, on top of the chilled crust. Cover and place in the freezer for at least 3 hours to set. You can also refrigerate overnight to set.
Chocolate Drizzle
- Place chocolate chips and coconut oil in small dish and microwave 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.Remove the cheesecake bites and after checking they are firm and set, remove from muffin pan or pop out of molds.Drizzle with melted chocolate and serve. You can store these in the freezer for up to 3-4 weeks and the refrigerator for up to one week. Once frozen, I recommend taking out of the freezer for 10-15 minutes to get a softer texture before serving.
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
