How long does cherry coconut cheesecake bites [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make cherry coconut cheesecake bites [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make cherry coconut cheesecake bites [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cherry coconut cheesecake bites [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cherry coconut cheesecake bites [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cherry Coconut Cheesecake Bites
[Vegan]

MH By: Melissa Huggins

Author Bio

Melissa Huggins, is the creator and founder of Vegan Huggs, a friendly and inspirational blog, to encourage... Read More

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Discover more recipes with these ingredients

Cherry Coconut Cheesecake Bites [Vegan]

377

8-10

Dairy Free

Vegan

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,... Read More

Ingredients You Need for Cherry Coconut Cheesecake Bites [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

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How to Prepare Cherry Coconut Cheesecake Bites [Vegan]

To Make the Crust:

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.
Fill muffin liners with the crust. Press firmly down.
Pop in freezer while you make the filling.

To Make the Filling:

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

To Make the Coconut Whipped Cream:

You will need a large bowl, hand beaters, or a stand mixer. Chill bowl and beaters in freezer for 15 minutes.
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.
Whip the coconut cream for 3-5 minutes, until it's fluffy and light Mix in sweetener, salt and vanilla, whip for another minute.

Notes

Let sit out for 5-10 minutes before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.