Chocolate Cheesecake Bites Recipe Vegan Made Easy and Delicious

Who says you need dairy to enjoy the rich, creamy decadence of cheesecake? These chocolate cheesecake bites are a delightful vegan treat that will satisfy your sweet tooth while keeping things plant-based.

Perfectly bite-sized and bursting with luscious chocolate flavor, they’re easy to make and ideal for parties, snacks, or just a little indulgence anytime. Whether you’re vegan, lactose intolerant, or simply looking to try something new, these cheesecake bites bring creamy texture and deep cocoa richness without any dairy or eggs.

With a crunchy nutty crust and a smooth, velvety filling made from cashews and coconut cream, these bites are as wholesome as they are delicious. Plus, they’re naturally sweetened and free from refined sugars, making them a guilt-free pleasure.

Get ready to impress friends, family, or just treat yourself to a vegan dessert that proves you don’t have to compromise flavor or texture. Let’s dive into this easy-to-follow recipe and discover why these chocolate cheesecake bites will become your new favorite sweet snack!

Why You’ll Love This Recipe

This vegan chocolate cheesecake bites recipe is a game-changer for several reasons. First, it’s incredibly simple to prepare—no fancy equipment or hard-to-find ingredients required.

The creamy cashew-based filling mimics traditional cheesecake perfectly, delivering a rich, smooth texture that melts in your mouth.

Second, the recipe is versatile and customizable. You can easily swap ingredients to suit your taste or dietary needs, from using different nuts in the crust to adjusting the sweetness or chocolate intensity.

And because these bites are made in small, individual portions, they’re perfect for sharing or enjoying on the go.

Finally, they’re a healthier alternative to many store-bought desserts, packed with good fats and natural sweetness. Vegan, gluten-free, and refined sugar-free, these cheesecake bites make a nutritious yet indulgent treat that everyone can enjoy.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 1/2 cup coconut cream (chilled thick part from a can of full-fat coconut milk)
• 1/4 cup maple syrup (or agave syrup)
• 1/4 cup cocoa powder (unsweetened, sifted)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups medjool dates (pitted)
• 1 cup almonds (or walnuts, finely chopped for crust)
• 2 tablespoons cocoa powder (for crust)
• Optional toppings: vegan chocolate chips, crushed nuts, or cacao nibs

Equipment

• High-speed blender or food processor
• Mixing bowls
• Measuring cups and spoons
• Mini muffin tin or silicone molds
• Spatula
• Parchment paper (optional, for easy removal)
• Freezer-safe container for storage

Instructions

1. Prepare the crust: In a food processor, pulse the almonds until finely chopped but not powdered. Add the medjool dates and 2 tablespoons cocoa powder, then pulse again until the mixture sticks together when pressed. Set aside.
2. Line the mold: Lightly grease a mini muffin tin or silicone molds, or line with parchment paper to prevent sticking.
3. Press crust into molds: Divide the crust mixture evenly among the molds. Use your fingers or the bottom of a spoon to firmly press the crust down into a compact layer. Freeze while preparing the filling.
4. Make the filling: Drain the soaked cashews and add them to a blender along with the coconut cream, maple syrup, 1/4 cup cocoa powder, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes depending on your blender.
5. Fill the crust: Spoon or pipe the chocolate cheesecake filling evenly over the crusts in the molds. Smooth the tops with a spatula.
6. Freeze: Place the filled molds in the freezer for at least 4 hours until firm.
7. Serve: Once set, remove the cheesecake bites from the molds. If desired, sprinkle with vegan chocolate chips, crushed nuts, or cacao nibs for added texture and garnish.
8. Store: Keep any leftovers in an airtight container in the freezer for up to 2 weeks. Let bites thaw for 5-10 minutes before enjoying.

Tips & Variations

“To ensure the creamiest texture, soak your cashews overnight and use the thick part of chilled coconut cream. For an extra chocolate punch, melt some vegan chocolate and drizzle over the bites before freezing.”

• Nut-free option: Replace almonds and cashews with sunflower seeds and pumpkin seeds respectively, soaking the seeds as you would cashews.
• Sweetener swap: Use date syrup or coconut nectar instead of maple syrup for a different flavor profile.
• Flavor twists: Add a pinch of cinnamon or espresso powder to the filling for subtle warmth and depth.
• Crust alternatives: Use crushed vegan cookies or oats mixed with dates for a different crust texture.
• Make it more festive: Top with fresh berries or a raspberry coulis before serving.

Nutrition Facts

Serving Suggestions

These chocolate cheesecake bites are perfect on their own as a quick snack or dessert. For a special occasion, serve them with a drizzle of vegan caramel sauce or alongside fresh fruit like strawberries or raspberries.

You can also pair these bites with a hot cup of coffee or a creamy plant-based latte for a cozy afternoon treat. For a festive touch, stack them on a dessert platter with other vegan goodies like Pecan Crackers or enjoy after a savory meal such as Bariatric Meatloaf Recipe to finish with a sweet note.

Want to experiment with more vegan desserts? Check out the delicious Peanut Butter Gelato Recipe for another creamy, dairy-free delight!

Conclusion

Making chocolate cheesecake bites vegan doesn’t mean sacrificing flavor or indulgence. This recipe brings together wholesome, plant-based ingredients to create a dessert that’s creamy, chocolatey, and satisfying in every bite.

Whether you’re catering to vegan guests or simply exploring new dessert options, these bites are sure to impress.

They’re easy to prepare in advance, customizable to your preferences, and perfect for sharing or enjoying as a personal treat. The combination of a nutty crust and silky cashew filling makes these cheesecake bites a standout in the world of vegan desserts.

Give them a try, and you might just find yourself adding this recipe to your regular rotation for celebrations and everyday enjoyment alike.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chocolate Cheesecake Bites Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Deliciously creamy vegan chocolate cheesecake bites perfect for a guilt-free treat. Made with cashews and rich cocoa for a smooth texture.”, “prepTime”: “PT20M”, “cookTime”: “PT0M”, “totalTime”: “PT20M”, “recipeYield”: “12 bites”, “recipeIngredient”: [“1 1/2 cups raw cashews (soaked for 4 hours)”, “1/2 cup coconut cream”, “1/3 cup maple syrup”, “1/4 cup cocoa powder”, “1 teaspoon vanilla extract”, “1/4 teaspoon sea salt”, “1 cup vegan chocolate chips (for topping)”, “1/2 cup almonds (for crust)”, “1/2 cup Medjool dates (pitted, for crust)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Blend almonds and dates until crumbly to form crust.”}, {“@type”: “HowToStep”, “text”: “Press crust mixture into mini muffin pan and freeze.”}, {“@type”: “HowToStep”, “text”: “Drain cashews and blend with coconut cream, maple syrup, cocoa powder, vanilla, and salt until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour filling over crusts and freeze for 4 hours.”}, {“@type”: “HowToStep”, “text”: “Melt vegan chocolate chips and drizzle on top.”}, {“@type”: “HowToStep”, “text”: “Freeze an additional 30 minutes before serving.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “4g”, “fatContent”: “12g”, “carbohydrateContent”: “15g”}}