Cashew Cheesecake Bites with Cinnamon (No Bake)
Saying I’m obsessed with these cashew cheesecake bites would be an understatement.
These mini cheesecakes are silky, creamy, and sweet. They’re made with whole food ingredients like cashews, coconut cream, and oats, making them an incredibly nutritious dessert or snack choice. Not to mention, they’re no-bake, requiring minimal ingredients and effort!
No-Bake Cheesecake Bites
It’s important to treat yourself every day. Make sure you have your desserts handy when that sweet tooth kicks in!
These no-bake cheesecake bites make snacking easy and fun. They’re great to make ahead and store in the fridge or freezer. This recipe makes 18 mini cheesecake bites. With these, you’ll have sweet treats for weeks.
How to Make Cinnamon Cheesecake Bites
Our cinnamon cheesecake bites are easier to make and assemble than most desserts. They’re no-bake, meaning you won’t have to turn your oven on. The only equipment you’ll need is a high speed blender and a cupcake tray. Silicone baking cups are recommended for non-stick purposes, but if you don’t have them, no biggie. Instead, lightly grease your tray with coconut or avocado oil.
To prepare these bites, you’ll simply form the base layer, blend the cheesecake mixture, pour on top, and let set in the freezer.
The hardest part of this recipe is the waiting! 40 minutes can seem like hours when you have delicious cheesecake bites waiting for you. Turn on an episode of your favorite sit-com and your cheesecake minis will be ready before you know it. Trust me, they’re worth the anticipation.
Cashew Cheesecake Bites with Cinnamon
Recipe Author: Nicole Riggs
Creamy, cinnamon cashew cheesecake bites made from whole grain oats, cashews and coconut cream: the no-bake vegan, gluten-free dessert of your dreams.
Equipment
Muffin tin or cupcake tray
Silicone baking cups optional
Ingredients
Oat Base
1 cup oat flour
1/4 cup maple syrup
2 tbsp coconut oil
3 tsp cinnamon
Cashew Cheesecake
1 cup cashews soaked
1/2 cup coconut cream, unsweetened
1/3 cup maple syrup
2 tbsp lemon juice
1 tsp vanilla extract
Instructions
Combine the base ingredients and form a layer on the bottom of your muffin pan. Silicone cupcake molds are highly recommended.
Set in the refrigerator for 20 minutes.
During this time, make your cheesecake mixture. Combine ingredients in a high speed blender until smooth and creamy.
Add a layer of cheesecake mixture on top of the base. Sprinkle with cinnamon and place in the freezer for 20 minutes. Enjoy!
Cinnamon Cheesecake Bites – Health Benefits
This recipe uses nutrient-dense, unprocessed ingredients to make dessert both satisfying and nourishing for your body.
Oat flour, or blended up whole grain oats, is substantially more nutritious than standard flours. Oats are protein-rich and full of vitamins and minerals, such as iron, calcium, thiamine, and riboflavin. Because of their high fiber content and low glycemic index, oats keep you satiated and feeling fuller for longer.
Cashews are another rich source of protein, along with high levels of calcium, phosphorus, magnesium, copper, zinc, B vitamins, and vitamin K. With a wide variety of vitamins and minerals, cashews are super beneficial for heart health, eye health, hair, skin, nails, and overall body health.
Coconut cream is essentially the same as coconut milk, except with more coconut and less water. This ratio creates the thick cream that we absolutely love for decadent recipes like this one. Coconut cream is a great source of potassium, phosphorus, magnesium, folate, and choline. Coconut cream is also full of antioxidants.
Maple syrup, a natural sweetener, contains prominent anti-inflammatory properties, while being rich in riboflavin, zinc, magnesium, calcium and potassium.
Maple syrup is also incredibly antioxidant-rich. One study identified a whopping 24 antioxidant polyphenols in maple syrup. (Abou-Zaid, Nozzolillo, Tonon, Coppens, Lombardo. 2008)
