Description
Delicious vegan and gluten-free cherry cheesecake bites that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup raw cashews, soaked
- 1/2 cup pitted dates
- 1/4 cup coconut cream
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen cherries, pitted
- 1 tbsp maple syrup (optional)
- 1/2 cup almond flour or gluten-free crumbs for the crust
- Pinch of salt
Instructions
- In a food processor, combine soaked cashews, coconut cream, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- In a separate bowl, combine almond flour or crumbs with pitted dates, and mix well to form the crust.
- Line a mini muffin pan with liners and press the crust mixture into the bottom of each liner.
- Spoon the cheesecake mixture on top of the crust and smooth it out.
- Top with cherries and drizzle with maple syrup if using.
- Freeze for at least 2-3 hours or until firm.
- Remove from the freezer and let sit for a few minutes before serving.
Notes
Soak the cashews for at least 2-4 hours for a creamy texture. You can also experiment with other fruits like strawberries or blueberries for different flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, gluten-free, dessert, cheesecake, cherry