Chocolate Dipped Cashew Cheesecake Bites

Easy raw vegan cheesecake bites with soaked cashews and coconut milk coated in dark chocolate. The perfect naturally sweetened pre-portioned treat.

My life is currently split between two homes, each marked by bulging brown boxes.

I’m still primarily living from the condo, because that’s where the food and bed is, ya know.

But more and more I’m starting to feel out my new townhome.

Last Saturday I sat on the carpeted stairs, eating a raw bar and listening to the air conditioner, trying to imagine my whole life and business expanding within the angular white walls.

Each time a friend comes over to see the new digs it feels a little more like home.

The goal is to have everything out by early next week, and by everything I mean everything, from my favorite recliner down to the last Hu Kitchen gem.

So I’m currently accepting moving assistance for Chocolate Dipped Cashew Cheesecake Bites.

We should probably eat them up now, right, in case they don’t survive the move from current to future fridge?

Yes, yes, we should.

Show me your muscles and I’ll show you a raw vegan no-bake dessert with just 8 ingredients!

I keep trying to view this move as a chance to really tap into my inner striving minimalist.

Moving from point A to B is decidedly easier with less, and forced change is always a great opportunity to take stock in what we actually *need*.

But we definitely need vegan cheesecake.

Luckily this vegan cheesecake does the whole minimalism thing pretty well with easy whole foods ingredients you probably already have on hand.

The only thing better than vegan cheesecake is vegan cheesecake encased in dark chocolate.

Swoon!

Let’s talk set up for a second because these simple things will make the rest of the recipe as easy as cake.

Because this recipe favors square shapes for the bites, I recommend using a square pan for your purposes here; it’ll just make everything easier.

Before we add the good stuff, line it with parchment paper to precent sticking.

Pro tip: It’s a little counter-intuitive as this is an oil-free recipe, BUT, if you grease the bottom of your pan before pressing the parchment paper in, it does an excellent job of keeping the paper in place!

OK, now that that’s out of the way we can start the cheesecake layers.

The crust is a simple 1:1 date:nut blend; a classic in raw vegan desserts.

I like the taste and texture of a date/walnut combination, but you can use virtually any nut instead.

Almonds work well here, too!

The mixture will form a sticky ball in your blender that you then press into the parchment lined pan to form an even base.

Pro tip: wet your hands slightly while pressing the mixture into the pan to prevent sticking.

It’s magic!

The filling is an easy blend of quick soaked cashews, creamy cashew butter, and full-fat coconut milk.

Lemon adds brightness and acidity and maple syrup adds smooth refined sugar-free sweetness!

If you’d prefer another sweetener, try substituting an equal measurement of date paste or 6-8 dates instead.

The filling should be set after 8 hours or so, but I recommend letting it chill overnight if you have the extra time.

You want the cheesecake layer to be good and solid before slicing into squares.

In the morning, or whenever your cheesecake is solid, transfer cake to a cutting board and slice into small even squares.

I found that 36 squares worked for my 9 x 9 pan-, but more or less is fine depending on your pan size.

Now we take all of those delicious cheesecake squares and dip them in dark chocolate.

I used Hu Kitchen Gems as the melty chocolate finish to these cheesecake bites.

Heat a bag of Gems on the stovetop, then transfer to a small heat-safe bowl for easy cheesecake submersion.

You might not use the entire bag melted, but I found it helpful to have extra chocolate in the bowl so the cheesecake doesn’t touch the sides.

Work quickly, dunking the cheesecakes in chocolate with two forks until fully coated, allowing any excess chocolate to run off before placing back on the sheet.

If your chocolate starts to cool before the cheesecake is done, reheat in the microwave in 10 second intervals until it’s runny again.

Once all of the squares are dunked, quickly transfer them into the freezer to harden.

The chocolate should be firm after an hour or so.

You can test by removing one from the freezer and pressing firmly with your fingers.

If the filling budges even the slightest, it needs more time in the big chill.

Alternatively, you can, of course, just do a simple taste test.

When they’re frozen solid, you can remove the Chocolate Dipped Cheesecake Bites from the parchment paper and transfer them to an airtight freezer container for storage.

These Chocolate Dipped Cheesecake Bites are the dessert that you *always* need stocked in your freezer.

Cheesecake (even the vegan kind) can be rich, so I love that these are pre-portioned into little bit-sized squares.

I love to eat my squares straight from the freezer for a firmer chilled treat.

If you prefer softer cheesecake, let the squares sit on the kitchen counter for 5-10 minutes before serving.

Make sure you place whatever you’re not enjoying right back in the freezer!

They will get melty and soupy if left at room temperature for extended periods of time.

Enjoy!

If you try these Chocolate Dipped Cashew Cheesecake Bites, let me know!  I’d love to hear what you think of them.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more easy no-bake cheesecake? Check out my Double Chocolate Cheesecake Bars and Pink Peanut Butter Cheesecake Cups.

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XO Lauren

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