Cherry Cheesecake Bites

Why Make This Recipe

Cherry Cheesecake Bites are a delicious and healthy treat that everyone can enjoy. They are perfect for parties, potlucks, or just a sweet snack at home. These bites are not only easy to make, but they also offer a satisfying combination of creamy goodness and fruity flavor. Plus, they are dairy-free and can easily fit into a vegan diet!

How to Make Cherry Cheesecake Bites

Ingredients:

• 1 cup walnuts
• 1 cup pitted dates
• 1/2 tsp cinnamon
• A pinch of salt
• 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
• 2 cups fresh or frozen cherries (pitted)
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tablespoons water

Directions:

1. Prepare the Crust: In a food processor, combine the walnuts, dates, cinnamon, and a pinch of salt. Process until crumbly and sticky.
2. Form the Crust: Press the mixture into the bottoms of a mini muffin tin lined with parchment paper or silicone molds. Set aside.
3. Make the Filling: Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth.
4. Fill the Cups: Spoon the cashew mixture over the crust in the mini muffin tin, filling each cup almost to the top. Smooth the tops.
5. Freeze: Freeze for at least 2 hours or until firm.
6. Prepare the Cherry Compote: In a medium saucepan, combine cherries, maple syrup, and lemon juice. Cook over medium heat until the cherries release their juices.
7. Thicken the Compote: Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes. Let cool.
8. Assemble the Cheesecake Bites: Once firm, remove them from the tin and top each with cherry compote.
9. Serve: Serve immediately or store in the refrigerator.

How to Serve Cherry Cheesecake Bites

Cherry Cheesecake Bites are best served chilled. You can enjoy them right after you make them or store them for later. They are great for dessert after dinner or as a sweet snack during the day. You can also add fresh cherries on top to make them look even better!

How to Store Cherry Cheesecake Bites

To store your Cherry Cheesecake Bites, keep them in an airtight container in the refrigerator. They will stay fresh for about a week. If you want to keep them for longer, you can freeze them for up to a month. Just remember to let them thaw in the fridge before serving.

Tips to Make Cherry Cheesecake Bites

• Make sure to soak the cashews for at least 4 hours. This helps them blend smoothly.
• Feel free to adjust the sweetness by adding more or less maple syrup to the filling.
• Experiment with different fruit toppings, like blueberries or strawberries, for variety.

Variation

You can change the flavors of the cheesecake bites by using different nuts for the crust or swapping out the cherries for your favorite fruits. Adding some cocoa powder to the filling can give you a chocolate version too!

FAQs

1. Can I use other nuts instead of walnuts?
Yes! You can use almonds or pecans for the crust if you prefer.

2. Are these cheesecake bites vegan?
Yes! This recipe is dairy-free and perfect for a vegan diet.

3. Can I make these without a food processor?
If you don’t have a food processor, you can chop the nuts finely by hand and mash the dates to create the crust. It will take a bit more time, but it is possible!

Cherry Cheesecake Bites

Delicious, dairy-free Cherry Cheesecake Bites that offer a creamy, fruity flavor, perfect for parties or as a sweet snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 bites

Course: Dessert, Snack

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup walnuts
• 1 cup pitted dates
• 1/2 tsp cinnamon
• A pinch of salt

For the 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

For the 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

Method

 

Preparation

1. In a food processor, combine the walnuts, dates, cinnamon, and a pinch of salt. Process until crumbly and sticky.
2. Press the mixture into the bottoms of a mini muffin tin lined with parchment paper or silicone molds. Set aside.
3. Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth.
4. Spoon the cashew mixture over the crust in the mini muffin tin, filling each cup almost to the top. Smooth the tops.
5. Freeze for at least 2 hours or until firm.

Making the Cherry Compote

1. In a medium saucepan, combine cherries, maple syrup, and lemon juice. Cook over medium heat until the cherries release their juices.
2. Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes. Let cool.

Assembly

1. Once firm, remove the cheesecake bites from the tin and top each with cherry compote.
2. Serve immediately or store in the refrigerator.

Notes

Cherry Cheesecake Bites are best served chilled and can be stored in an airtight container in the refrigerator for about a week. They can also be frozen for up to a month.