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Coconut Cashew Cheesecake Bites

These coconut cashew cheesecake bites are an easy, no bake recipe made with simple ingredients! They are smooth, rich, and creamy. The perfect snack or treat to feed a crowd or just you!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, coconut cashew cheesecake bites, coconut cashew peanut butter cheesecake cups no bake, healthy cheesecake cups, peanut butter cheesecake bites, raw no bake cheesecake bites
Servings 12

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.
     
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