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No Bake Vegan Cheesecake Bites

No Bake Vegan Cheesecake Bites

An easy no bake vegan cheesecake recipe to try: the base is prepared with cashews, dates and walnuts, the cream with coconut milk and agave nectar. Yummy!

19 August, 2016
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Type of dish

Dietary Consideration

serves for


total time

5 HR 10 MIN


Cashew nuts
225 g
150 g, pitted
165 g
1, juiced
Coconut oil
75 ml, melted
Coconut milk
150 ml
Agave Nectar
110 g, light


  • To prepare the no bake vegan cheesecake bites start soaking Soak the cashews in a bowl of boiling water for 1 hour.
  • After 50 minutes, soak the dates in hot water for 15 minutes.
  • Drain the dates and process in a food processor until they form into a ball.
  • Remove the dates and add 110g of walnuts, blending until mealy.
  • Add the processed dates and pulse until a rough dough forms.
  • Press into the base of a 18 cm square baking tin lined with greaseproof paper. Chill until ready.
  • Drain the cashews and add to a food processor along with the lemon juice, coconut oil, coconut milk, and agave nectar.
  • Blend on high until smooth.
  • Pour on top of the chilled base.
  • Chop the remaining walnuts and scatter on top, pressing them into the filling.
  • Cover and freeze for 4 hours until set and firm.
  • Remove the no bake vegan cheesecake from the freezer and leave to stand at room temperature for 10 minutes before cutting and serving with dark chocolate.

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