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Easy vegan raspberry cheesecake bites on a white plate

Easy Vegan Raspberry Cheesecake Bites

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  • Author: Meatless Makeovers
  • Prep Time: 20 min. (+ 4 hours for freezing)
  • Cook Time: 5 min.
  • Total Time: 25 min. (+ freezing time)
  • Yield: 48 Servings 1x
  • Category: Dessert
  • Method: Blender, Food Processor, Boil
  • Cuisine: American
  • Diet: Vegan

Description

These easy no-bake vegan raspberry cheesecake bites are out of this world good. They’re creamy, decadent, and the perfect size for indulging!

Ingredients

Scale

Crust:

  • 4 LivBars (Crumbled. We used the flavor Lemon Ginger Turmeric.)
  • 6 Dates (Chopped)
  • 1 tsp Water (or more if needed, adding 1 tsp at a time)

Filling:

  • 1 Cup Oatly Barista Blend Milk (or another dairy free milk)
  • 1 1/2 Cups Raw Cashews (Soaked overnight or boiled for 10 minutes)
  • 1/2 Cup Vegan Cream Cheese
  • 1/3 Cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 Lemon (Juiced)

Sauce:

  • 6 oz Fresh Raspberries
  • 1 Tbsp Maple Syrup
  • 1/2 Lemon (Juiced)
  • 2 tsp Tapioca Starch
  • 1/3 cup Water

Garnish:

  • Fresh Mint Leaves (Optional)

Instructions

  1. Place the ingredients for the crust in a food processor and pulse until a fine consistency is obtained. There may be a few larger pieces of date which is okay. 
  2. We used silicone molds for our cheesecakes which makes it easier to remove once they are frozen. Press the crust mixture into the bottom of each mold. Approx. 1/4 inch thick. Set aside. It should make approximately 48 bites when using 2 mini muffin size pans.
  3. Next, place the ingredients for the cheesecake filling into a blender and blend until silky smooth. Fill the crust lined molds. And place into the freezer for at least 4 hours or overnight. 
  4. You can make the sauce ahead or while the cheesecakes are thawing before serving. To make the sauce, put the ingredients for the sauce into a sauce pan and place over medium heat. Stir gently until a thick consistency is obtained and the raspberries are broken up to your liking. We like a few whole pieces for texture. 
  5. Take the frozen cheese cakes out of the freezer 15-20 minutes before serving. Remove from the molds while they are still frozen and set on a plate for serving. Top with the sauce and garnish with fresh mint leaves, if desired. Enjoy!
  6. Once fully frozen, take unused bites out of the silicone molds and place them in an airtight container. Freeze for up to 3 months. 

Equipment

Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Cheesecake Bites, Easy Vegan Raspberry Cheesecake Bites

Find it online: https://www.meatlessmakeovers.com/easy-vegan-raspberry-cheesecake-bites/