There’s just something magical about cheesecake, right? That creamy texture, the subtle tang, the sweet fruit topping… now imagine all that in a mini, dairy-free, no-bake format!
These vegan cherry cheesecake bites are the perfect treat for warm days, parties, or just because you deserve something decadent and healthy.
A Bite-Sized Love Story
We first made these on a whim during cherry season, and now we’re totally hooked. They’re creamy, fruity, and just the right amount of indulgent—but still feel light and fresh.
If you’re craving a mini vegan dessert with cherries and cashew cheesecake filling, these little bites will absolutely steal your heart.
Why Cherries? Because They’re Perfect
Cherries are one of our favorite fruits to bake (or in this case, not bake) with. Their natural sweetness and slight tartness balance out the richness of the cheesecake filling beautifully.
Looking for a healthy no-bake dessert with cherries that’s plant-based and simple? This one checks every box.
That Luscious No-Bake Filling
Made with soaked cashews, coconut cream, lemon juice, and just a hint of vanilla, the filling is ultra-silky and satisfying.
It’s a dairy-free cheesecake recipe with coconut cream and cashews that even non-vegans fall in love with at first bite.
A Crust That Holds It All Together
Our crust is a mix of dates, nuts, and oats—naturally sweet, a little chewy, and so simple to make. It’s the perfect base for these creamy bites.
If you’re looking for a gluten-free vegan cheesecake base, this one’s easy, wholesome, and totally snackable on its own.
Chill & Thrill: The No-Bake Bonus
We love that these cheesecake bites come together without turning on the oven. Just blend, press, chill, and enjoy!
This is the ultimate no-bake vegan summer dessert—ideal for hot days, make-ahead parties, or lazy weekends.
Tiny Twists We Love
Try swirling in raspberry purée or topping with lemon zest for an extra zingy finish!
Perfect for Gifting, Snacking & Celebrating
These cheesecake bites look adorable, travel well, and are always a crowd-pleaser. Make a batch for a birthday, picnic, or just because your snack drawer deserves better.
For a portable vegan party dessert that’s just as pretty as it is delicious, these bites are unbeatable.
Treat Yourself—The Vegan Way
Dessert should feel good and taste good, and that’s exactly what these mini vegan cherry cheesecake bites are all about. No refined sugar, no dairy, no baking—just clean, delicious indulgence.
Whether you’re serving guests or stashing a batch in the freezer for your future self, this recipe will become your go-to in no time.
Ingredients
Crust:
- 1 cup walnuts
- 1 cup pitted dates
- 1/2 tsp cinnamon
- A pinch of salt
Filling:
- 1 1/2 cups raw cashews soaked in water for at least 4 hours or overnight
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- A pinch of salt
Cherry Compote:
- 2 cups fresh or frozen cherries pitted
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust: In a food processor, combine the walnuts, dates, cinnamon, and salt. Process until the mixture is crumbly and sticky.
- Press the mixture into the bottoms of a mini muffin tin lined with parchment paper or silicone molds to form the crust. Set aside.
- Make the Filling: Drain and rinse the soaked cashews.
- In a high-speed blender, combine the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy.
- Spoon the cashew mixture over the crust in the mini muffin tin, filling each cup almost to the top. Smooth the tops with the back of a spoon.
- Freeze the mini cheesecakes for at least 2 hours or until firm.
- Prepare the Cherry Compote: In a medium saucepan, combine the cherries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture begins to simmer.
- Stir in the cornstarch mixture and continue to cook, stirring constantly, until the compote thickens, about 2-3 minutes. Remove from heat and let cool completely.
- Assemble the Cheesecake Bites: Once the mini cheesecakes are firm, remove them from the freezer and let them sit at room temperature for a few minutes before removing them from the tin.
- Top each cheesecake bite with a spoonful of the cherry compote.
- Serve: Serve immediately or store in the refrigerator until ready to serve. These cheesecake bites can also be stored in the freezer for longer storage.
Notes
Frequently Asked Questions About Our Vegan Cherry Cheesecake Bites
🍒 What are vegan cheesecake bites?
These are bite-sized, no-bake treats featuring a creamy plant-based cheesecake filling atop a firm nut-and-date crust, finished with a sweet-tart cherry topping—perfect for a crowd or snackable treat.
🌱 How is the cheesecake made vegan?
Instead of dairy, the filling uses ingredients like soaked cashews, coconut cream or vegan yogurt, and plant-based sweeteners. Lemon juice and vanilla enhance the cheesecake flavor without eggs or gelatin.
🍯 Can I adjust sweetness or toppings?
Absolutely! Use less sweetener for a tangier bite, or mix in maple syrup, agave, or coconut sugar. Toppings like fresh cherries, cherry jam, or a drizzle of melted dark chocolate are all great options.
🥜 What can I use for the crust?
The crust is typically made from blended nuts (like almonds or pecans), dates (for natural sweetness), and a pinch of salt. You can swap nuts for seeds (like sunflower or pumpkin) or add oats for texture.
🧊 Do I need an oven for these bites?
Nope—they’re no-bake! Simply assemble in muffin liners or molds, then refrigerate or freeze until set. They firm up beautifully without any baking.
🧊 How long should I chill them?
Chill in the fridge for at least 2 hours or freeze for 30–60 minutes if you prefer a firmer, ice-cream-like texture.
🍽️ How should I store leftovers?
Store in an airtight container in the fridge for up to 5 days, or freeze for up to a month. Thaw in the fridge before serving for the best texture.
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