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Cherry Coconut Cheesecake Bites [Vegan]

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These rich and velvety cherry coconut cheesecake bites are pure and simple, meaning they're free of processed sugars and dyes! Cherries provide a beautiful magenta layer that makes these mini cakes almost too pretty to eat. The coconut whipped cream is optional, but it certainly creates a more delectable experience, especially when topped with chocolate shavings and a cherry on top.

Cherry Coconut Cheesecake Bites [Vegan]

This Recipe is :

Dairy Free Vegan






For the Crust:

  • 1/2 cup almonds
  • 1/2 cup pitted dates
  • Pinch of sea salt

For the Filling:

  • 1 1/2 cups raw cashews, soaked in water for 4 hours or more
  • Juice of one large lemon
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut oil, liquified
  • 1/2 cup of canned coconut milk (use creamier part)
  • 1/4-1/3 maple pure syrup
  • 3 tablespoons coconut shreds
  • 1 cup cherries (thaw if using frozen)
  • A pinch of sea salt

For the Coconut Milk Whipped Cream:

  • 1 13.5-ounce can full-fat coconut milk, chilled in the refrigerator overnight
  • 2-3 teaspoons maple syrup or agave nectar
  • 1 teaspoon pure vanilla extract
  • A pinch of salt


To Make the Crust:

  1. Process the almonds and dates until if forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency.
  2. Fill muffin liners with the crust. Press firmly down.
  3. Pop in freezer while you make the filling.

To Make the Filling:

  1. Combine all ingredients (except cherries) in a blender or food processor. Blend until really creamy and smooth.
  2. Pour on top of crust to the halfway mark. Pop back in freezer while you prepare the cherry filling.
  3. Place the cherries in the remaining filling, blend until creamy and smooth.
  4. Pour cherry filling on top of the vanilla layer.
  5. Freeze for 2-4 hours.

To Make the Coconut Whipped Cream:

  1. You will need a large bowl, hand beaters, or a stand mixer. Chill bowl and beaters in freezer for 15 minutes.
  2. Turn the can of coconut milk upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place it in the chilled bowl.
  3. Whip the coconut cream for 3-5 minutes, until it’s fluffy and light Mix in sweetener, salt and vanilla, whip for another minute.


Let sit out for 5-10 minutes before serving.





Melissa Huggins, is the creator and founder of Vegan Huggs, a friendly and inspirational blog, to encourage people to live a healthier and cruelty-free lifestyle. You will find recipes for deliciously nutritious food, that will nourish your body, without causing harm to animals and the planet. Melissa went vegan back in 2008 after watching the documentary, Earthlings. It completely opened her eyes and awakened her life. She also learned how to cook with consciousness and compassion.



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54 comments on “Cherry Coconut Cheesecake Bites [Vegan]”

Click to add comment
Samantha Fellows
2 Years Ago

Vicky Fellows I think you should make these and bring them into the office

Keira Ryan
2 Years Ago

Chrissie Godfrey

Melissa Huggins
2 Years Ago


Kristen Mantilla
2 Years Ago

Joan Marie López

Joan Marie López
09 Mar 2016

I like everything about this except cherry

Kristen Mantilla
10 Mar 2016

Joan Marie López you don't like cherry? Seriously? That's like the best candy flavor as children.

Kristen Mantilla
2 Years Ago

Joan Marie López

Rosa Lea
2 Years Ago

Stahhp it! #chubbyvegan

Saskia Rose
2 Years Ago

Madi McFly om nom nom

Cat Robinson
2 Years Ago

omg need these..stat!!

Kellie Anne
2 Years Ago

Kerran these look pretty special

Mary Ellen Rutledge
2 Years Ago

Yummo! Can't wait to try!


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