Mini cheesecakes made with Navitas Organics Cacao

No-Bake Chocolate Cheesecake Bites Recipe

These no-bake vegan superfood cheesecakes are something truly decadent for any occasion. They are made with a delicious date-walnut-cacao crust, layered with a cashew-chocolate base and covered with a flavorful chocolate glaze. Naturally sweetened and completely vegan, these cheesecake bites are a treat for the entire family.

INGREDIENTS

Cacao Crust:

1 cup packed Medjool dates; pitted, soaked for 1 hour and drained

1 cup raw walnuts

1 Tbsp. Navitas Organics Cacao Powder

Sea salt

Superfood Cacao Cheesecake Layer:

1½ cups Navitas Organics Cashew Nuts, soaked overnight

4 Tbsp. Navitas Organics Cacao Powder

1 cup coconut cream

1 Tbsp. coconut oil, melted

5 Tbsp. pure maple syrup

1 tsp. vanilla extract

¼ tsp. sea salt

2 Tbsp. lemon juice

Chocolate Glaze:

¾ cup vegan chocolate chips

2-3 Tbsp. plant-based milk 

DIRECTIONS

For the Crust: Prepare a 12-cavity cupcake pan with cupcake liners and set aside. Add the dates to a food processor and pulse until small bits remain or it forms into a ball. Remove from food processor and set aside.

Add walnuts, cacao, and sea salt to the food processor and process until it becomes almost “meal-like” or into small bits. Now add dates to the processed walnuts mixture and pulse until a loose dough forms.

Add 1 Tbsp. of crust mixture to each cupcake liner and gently press down with the back of a spoon or your fingers. Repeat until all crust mixture is used. Set in the freezer until ready to use.

For the Cacao Filling: Drain the cashew nuts and add them to a food processor along with the coconut oil, coconut cream, maple syrup, vanilla extract, cacao powder, and lemon juice. Process until smooth.

Remove the crust from the freezer and add about 1½ Tbsp. of chocolate layer atop the crust, spreading evenly within each cupcake liner. Repeat until all batter is used and return to freezer to set.

For the Chocolate Glaze: In a small pot on low heat, add chocolate chips and milk, whisking constantly until fully melted and smooth. Once melted, remove from heat. Let cool slightly, about a minute or so.

Once done, add 1 Tbsp. of chocolate glaze atop each cheesecake (which should be slightly “set”) and evenly spread it within each cupcake liner. Repeat until all glaze has been used and return to freezer to fully set, about 3 hours or overnight. Once ready to serve, remove them from the freezer (30 minutes prior) and place them in the refrigerator, allowing them to defrost.

To serve, remove each cheesecake bite from their liners, top with fresh strawberry (optional) and enjoy!

Makes 12 servings

 

Submitted by Shanika Graham-White | Orchids + Sweet Tea
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Image of No-Bake Chocolate Cheesecake Bites Recipe

No-Bake Chocolate Cheesecake Bites Recipe

Shanika Graham-White | Orchids + Sweet Tea

Servings

12

These no-bake vegan superfood cheesecakes are something truly decadent for any occasion. They are made with a delicious date-walnut-cacao crust, layered with a cashew-chocolate base and covered with a flavorful chocolate glaze. Naturally sweetened and completely vegan, these cheesecake bites are a treat for the entire family.

Ingredients

    Cacao Crust:

  • 1 cup packed Medjool dates; pitted, soaked for 1 hour and drained
  • 1 cup raw walnuts

  • 1 Tbsp. Navitas Organics Cacao Powder
  • Sea salt

    • Superfood Cacao Cheesecake Layer:

  • 1 ½ cups cashew nuts, soaked overnight

  • 4 Tbsp. Navitas Organics Cacao Powder
  • 1 cup coconut cream
  • 1 Tbsp. coconut oil, melted
  • 5 Tbsp. pure maple syrup
  • 1 tsp. vanilla extract
  • ¼ tsp. sea salt
  • 2 Tbsp. lemon juice

    • Chocolate Glaze:

  • ¾ cup vegan chocolate chips
  • 2-3 Tbsp. plant-based milk 
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Directions

    For the Crust:

    1. Prepare a 12-cavity cupcake pan with cupcake liners and set aside. Add the dates to a food processor and pulse until small bits remain or it forms into a ball. Remove from food processor and set aside.

    2. Add walnuts, Cacao Powder, and sea salt to the food processor and process until it becomes almost “meal-like” or into small bits. Now add dates to the processed walnuts mixture and pulse until a loose dough forms.

    3. Add 1 Tbsp. of crust mixture to each cupcake liner and gently press down with the back of a spoon or your fingers. Repeat until all crust mixture is used. Set in the freezer until ready to use.

    For the Cacao Filling:

    1. Drain the cashew nuts and add them to a food processor along with the coconut oil, coconut cream, maple syrup, vanilla extract, Cacao Powder, and lemon juice. Process until smooth.

    2. Remove the crust from the freezer and add about 1½ Tbsp. of chocolate layer atop the crust, spreading evenly within each cupcake liner. Repeat until all batter is used and return to freezer to set.

    For the Chocolate Glaze:

    1. In a small pot on low heat, add chocolate chips and milk, whisking constantly until fully melted and smooth. Once melted, remove from heat. Let cool slightly, about a minute or so.
    2. Once done, add 1 Tbsp. of chocolate glaze atop each cheesecake (which should be slightly “set”) and evenly spread it within each cupcake liner. Repeat until all glaze has been used and return to freezer to fully set, about 3 hours or overnight. Once ready to serve, remove them from the freezer (30 minutes prior) and place them in the refrigerator, allowing them to defrost.
    3. To serve, remove each cheesecake bite from their liners, top with fresh strawberry (optional) and enjoy!
    Servings: 12
    Submitted by:

    Shanika Graham-White | Orchids + Sweet Tea