These No-Bake Vegan Superfood Chocolate Cheesecake Bites are something truly decadent for any occasion, but especially for the holidays. They are made with a delicious date-walnut-cacao combination crust, and layered with a cashew-chocolate base and covered with flavorful chocolate glaze with a strawberry on top. Naturally sweetened and completely Vegan, these cheesecake bites are such a treat for the entire family.
Prepare a 12-cavity cupcake pan with cupcake liners and set aside.
Add the dates to a food processor and pulse until small bits remain or it forms into a ball. Remove from food processor and set aside.
Add walnuts, cacao, and sea salt to the food processor and process until it becomes almost “meal-like” or into small bits. Now add dates to the processed walnuts mixture and pulse until a loose dough forms. NOTE: It may look “wet-like” but that’s fine, as long as your fingers can press it down successfully. If too sticky, add more walnuts and pulse again.
Carefully, add 1 Tbsp of crust mixture to each cupcake liner and gently press down with the back of a spoon or your fingers. Repeat until all crust mixture is used.
Set in the freezer until ready to use.
Add the cashews, coconut oil, coconut cream, maple syrup, vanilla extract, cacao powder, and lemon juice to a food processor and process until smooth. NOTE: Texture should be thick + creamy, with no cashew bits showing.
Remove the crust from the freezer and add about 1 1/2 Tbsps of chocolate layer atop the crust, spreading evenly within each cupcake liner. Repeat until all batter is used and return to freezer to set.
In a small pot on low heat, add chocolate chips and milk, whisking constantly until full melted and smooth. Once melted, remove from heat. Let cool slightly, about a minute or so.
Once done, add 1 Tbsp of chocolate glaze atop each cheesecake (which should be slightly “set”) and evenly spread it within each cupcake liner. Repeat until all glaze has been used and return to freezer to fully set, about 3 hours or overnight.
Once ready to serve, remove them from the freezer (30 minutes prior) and place them in the refrigerator, allowing them to defrost.
To serve, remove each cheesecake bite from their liners, top with fresh strawberry (optional) and enjoy!
STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
COCONUT CREAM: For the canned Coconut Milk, I love to use Thai Kitchen Coconut Cream, which is perfect for recipes that require a more creamy base than the regular canned coconut milk.
SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse.
DATES: To soak, add dates to a small bowl with fresh water for 10 minutes or so. This softens it and makes hydrates them.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.