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Cherry Cheesecake Bites

Delicious, dairy-free Cherry Cheesecake Bites that offer a creamy, fruity flavor, perfect for parties or as a sweet snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
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.