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RED WHITE & BLUE DAIRY-FREE CHEESECAKE BITES | HEALTHY DESSERT | SUMMER DESSERT | VEGAN | WHOLE FOOD
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Red, White, & Blue Dairy-Free Cheesecake Bites

A bite-sized dessert that's flavored with berries and plant-based ingredients without tasting healthy. Perfect for summer parties, patriotic holidays, and BBQs.
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Calories
Author Holly

Ingredients

For crust:

  • 1 cup dates , pitted
  • 1 cup raw almonds

For cheesecake:

  • 16 ounces vegan cream cheese
  • 13.5 ounce can of full fat coconut milk , refrigerated for 24 hours - you will only be using the solids
  • 2 tablespoon coconut oil
  • lemon juice from 1 lemon
  • 1 teaspoon vanilla extract
  • ½ cup agave or maple syrup
  • ½ cup strawberries
  • blueberries for garnish

Instructions

  • Line a mini cupcake pan with strips of parchment paper for easier removal of bites.
  • In a high-speed blender, pulse together pitted dates and almonds until broken down. You should be able to press the mixture together and have it stick. Press about 2 tablespoon-fuls of mixture into cupcake pan cavities and set in refrigerator while mixing the cheesecake batter.
  • Blend vegan cream cheese, coconut milk solids, coconut oil, lemon juice, vanilla, & maple syrup until completely smooth.
  • Remove half of the cream cheese mixture and set aside in the fridge. Add strawberries into remaining mixture and blend until smooth and batter is the color of your liking.
  • Using a small scoop, add strawberry batter to cupcake until about halfway full. Freeze for 30 minutes.
  • Scoop in plain cheesecake batter to the top of the cupcake tins. Freeze for 2 hours until completely set.
  • To serve, remove from freezer 5 minutes prior. Place cupcake pan in a sink about 1-inch full of hot water. Pull parchment paper strips gently to remove cheesecakes. If you're having trouble removing them, run a knife around the edges to loosen.
  • Top with blueberries and chopped strawberries. Enjoy!