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

1. Blend cashews in food processor until flour like consistency, about 2 minutes. Don’t over blend or it will turn into cashew butter.
2. Add the remaining base ingredients and blend until thoroughly mixed. The dough should stick together when you press it between your fingers.
3. Evenly distribute the dough into 6 cupcake tins lined with a cupcake liner.
4. Mix all the filling ingredients in medium bowl until combined.
5. Pour filling evenly over the base ingredients.
6. Place in freezer to chill about 2 hours.
7. Enjoy!

Storing Instructions

Store cheesecakes in the fridge for up to 5 days or in the freezer for up to 3 months.