Go Back
These Cherry Cheesecake Bites are mini vegan cheesecakes with a delicious walnut-date crust, a creamy cashew-based filling, and a sweet cherry compote topping. Vegan and gluten-free, they are perfect for any occasion, offering a delightful and indulgent treat that's both nutritious and satisfying.
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing Time 2 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 200 kcal

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

Enjoy these delicious and nutritious Cherry Cheesecake Bites, perfect for any occasion!
Keyword cheesecake, dessert, vegan, vegan cake, vegan dessert, vegan recipe, vegan recipe ideas