These cheesecake bites are the perfect treat to bring to a party or to snack on whenever you’re craving a sweet treat. They are naturally sweetened with dates and maple syrup and are completely dairy free! I made them in muffin cups but you can also make them in a loaf pan and cut them into bars.

Ingredients
Dates – Medjool dates work the best for this recipe. If your dates are a little dry or old, you can soak them in warm water for 10-15 minutes to soften up.
Cashews – I use plain cashews for this recipe. You can find these at Costco or in the bulk /nut section at your local grocery store.
Almond flour – This helps hold the base together and keeps the recipe lower carb.
Coconut cream – You only want to use the solid part of the coconut cream. You can discord the watery portion or save it for a different recipe.
Almond butter – You can swab out a different nut or seed butter but it will change the taste. I like to use almond butter because the taste is more subtle than other nut butters like peanut butter. I find peanut butter can be a bit overpowering sometimes.
Maple syrup – This adds sweetness to the “cheesecake”.
Lemon juice – This is what gives you the cheesecake flavor without any dairy in the recipe.
Instructions
- Blend cashews in food processor until flour like consistency, about 2 minutes. Don’t over blend or it will turn into cashew butter.
- Add the remaining base ingredients and blend until thoroughly mixed. The dough should stick together when you press it between your fingers.
- Evenly distribute the dough into 6 cupcake tins lined with a cupcake liner.
- Mix all the filling ingredients in medium bowl until combined.
- Pour filling evenly over the base ingredients.
- Place in freezer to chill about 2 hours.
- Enjoy!

Storing Instructions
Store cheesecakes in the fridge for up to 5 days or in the freezer for up to 3 months.
Vegan Cheesecake Bites
Ingredients
Base
- 3/4 cup (150 g) dates
- (112 g) cashews
- (28 g) almond flour
- 1/2 tsp vanilla
- 1/4 tsp salt
Filling
- (94 g) coconut cream, solid part
- 2 tbsp (32 g) almond butter
- 1 1/2 tbsp (22 g) maple syrup
- 1 tbsp lemon juice
- 1/2 tsp vanilla
Instructions
- Blend cashews in food processor until flour like consistency, about 2 minutes. Don't over blend or it will turn into cashew butter.
- Add the remaining base ingredients and blend until thoroughly mixed. The dough should stick together when you press it between your fingers.
- Evenly distribute the dough into 6 cupcake tins lined with a cupcake liner.
- Mix all the filling ingredients in medium bowl until combined.
- Pour filling evenly over the base ingredients.
- Place in freezer to chill about 2 hours.
- Enjoy!