Mini vegan acai cheesecakes made with Navitas Organics Chickpea Flour and Acai Powder, topped with fresh berries.

Vegan Acai Cheesecake Bites Recipe

These luxuriously creamy mini cheesecakes are the perfect sweet treat for any occasion! With a crust made from grain-free flour and crunchy cashews, and a filling made with antioxidant-rich acai, they're naturally sweetened and delightfully satisfying. 

INGREDIENTS

Crust:
½ cup Navitas Organics Grain-Free Flour
½ cup Navitas Organics Cashew Nuts
½ tsp. cinnamon
1 Tbsp. pure maple syrup or agave nectar
¼ cup coconut oil

Filling:
1½ cups Navitas Organics Cashew Nuts (soaked overnight or at least 6 hours)
½ cup plant-based milk
½ cup melted coconut oil
½ cup maple syrup or agave nectar
¼ cup Navitas Organics Acai Powder

DIRECTIONS

Soak 1½ cups of cashews in warm water, covered with a towel overnight or at least 6 hours. Rinse and drain when ready to make the filling.

Crust: Line or grease a muffin tin. Pulse the flour, ½ cup cashews, cinnamon, maple syrup or agave nectar, and coconut oil in a blender or food processor for about 20 seconds, until a wet, crumbly mixture forms.
Divide crust in muffin tin and press down gently to compact. Set aside while you prepare the filling.

Filling: Blend soaked and drained cashews, milk, melted coconut oil, maple syrup or agave nectar, and acai powder in a food processor or blender for 2-3 minutes, until smooth and creamy. Scrape sides as needed to ensure everything is blended evenly.
Divide filling into muffin tin. Cover with plastic wrap and chill in freezer for at least 4 hours to set.
When ready to serve, pop cheesecakes out of muffin tin, top with fresh berries and enjoy.

Makes 12 cheesecakes

 

Submitted by Carissa Erzen | Humbly Homemade
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Image of Vegan Acai Cheesecake Bites Recipe

Vegan Acai Cheesecake Bites Recipe

Carissa Erzen | Humbly Homemade

Servings

12 cheesecake bites

These luxuriously creamy mini cheesecakes are the perfect sweet treat for any occasion! With a crust made from grain-free flour and crunchy cashews, and a filling made with antioxidant-rich acai, they're naturally sweetened and delightfully satisfying.


Ingredients

    Crust:

  • ½ cup Navitas Organics Chickpea Flour

  • ½ cup cashew nuts

  • ½ tsp. cinnamon
  • 1 Tbsp. pure maple syrup or agave nectar
  • ¼ cup coconut oil

    • Filling:

  • 1½ cups cashew nuts (soaked overnight or at least 6 hours)

  • ½ cup plant-based milk
  • ½ cup melted coconut oil
  • ½ cup maple syrup or agave nectar
  • ¼ cup Navitas Organics Acai Powder
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Directions

  1. Soak 1½ cups of cashews in warm water, covered with a towel overnight or at least 6 hours. Rinse and drain when ready to make the filling.
  2. Crust: Line or grease a muffin tin. Pulse the flour, ½ cup cashews, cinnamon, maple syrup or agave nectar, and coconut oil in a blender or food processor for about 20 seconds, until a wet, crumbly mixture forms.
  3. Divide crust in muffin tin and press down gently to compact. Set aside while you prepare the filling.
  4. Filling: Blend soaked and drained cashews, milk, melted coconut oil, maple syrup or agave nectar, and acai powder in a food processor or blender for 2-3 minutes, until smooth and creamy. Scrape sides as needed to ensure everything is blended evenly.
  5. Divide filling into muffin tin. Cover with plastic wrap and chill in freezer for at least 4 hours to set.
  6. When ready to serve, pop cheesecakes out of muffin tin, top with fresh berries and enjoy.
Servings: 12 cheesecake bites
Submitted by:

Carissa Erzen | Humbly Homemade