BEST Vegan Cheesecake! Vegan Cheesecake Bites Idea – Quick & Easy Vegan Recipe

Vegan cheesecake has never been easier to prepare then with this NO bake vegan cheesecake recipe.

Mini cheesecake bites that will have everyone coming back for more.

A quick vegan recipe for the best cheesecake.

If you are on the hunt for great vegan dessert recipes this is a must for you to check out.

A vegan cheesecake great for parties too even those not a vegan diet or following a vegan lifestyle.

They will love these mini treats.

I love that these are bite size pieces – great for when you just want a little sweet and savory treat.

You can’t go wrong with this vegan cheesecake recipe even kids love this one.

So are you ready to learn how to make vegan cheesecake no bake version?

Check out these vegan  cheesecake bites.

How To Make Vegan Cheesecake

In a large mixing bowl combine the ground nuts and melted coconut oil and cinnamon.

Mix well and transfer the mixture into prepared square pan lined with parchment paper. Smooth evenly with spatula. Let it set in fridge while you make the filling.

In blender add in almond milk, vanilla extract, maple syrup, coconut oil, softened cashews and cinnamon. Blitz until smooth and transfer the mixture in already chilled crust.

Smooth out and let it set in freezer for about 25 minutes.

Cut clear slices and serve immediately.

Please remember to SHARE on Facebook and PIN IT📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE 

 

Print

Vegan Cheesecake Bites

Ingredients

For the crust:

• 1 ½ cup ground nuts (almonds, hazelnuts, walnuts)
• 3 tablespoons melted coconut oil
• 1 teaspoon cinnamon

For the filling:

• ½ cup almond milk
• 1 teaspoon vanilla extract
• ¼ cup maple syrup
• ¾ cup coconut oil, softened
• 7 oz. cashews soaked in water
• 1 teaspoon cinnamon

Instructions

1. In a large mixing bowl combine the ground nuts and melted coconut oil and cinnamon.
2. Mix well and transfer the mixture into prepared square pan lined with parchment paper. Smooth evenly with spatula. Let it set in fridge while you make the filling.
3. In blender add in almond milk, vanilla extract, maple syrup, coconut oil, softened cashews and cinnamon. Blitz until smooth and transfer the mixture in already chilled crust. Smooth out and let it set in freezer for about 25 minutes.
4. Cut clear slices and serve immediately.

Recipe Notes
Serving: 12 small slices
Preparation time: 10 minutes + 25 for chilling.