A simple 7-ingredient vegan cheesecake bites recipe

Published Jan 24, 2021 02:00 p.m. ET
iStock / AlessandraRC

Even if you aren’t vegan, this no-bake cheesecake recipe is far too delicious to turn down because it’s far healthier than the more traditional alternative, but it comes with all of the same great taste. It might take some getting used to, but once you’ve tried these homemade cheesecake bites, vegan or not, we can guarantee that you’ll be back for more!

What makes this cheesecake recipe vegan?

All the ingredients in this cheesecake recipe are vegan friendly, which means that there are absolutely no animal-derived ingredients. So, while some of the ingredients of this cheesecake bites recipe aren’t familiar, these ingredients are actually vegan-friendly alternatives without the use of cow's milk, and a few twists like almonds tossed in.

Does it have a traditional taste and texture?

Cheesecake usually has to be baked, but this no-bake version tastes and looks just like the real thing once it’s all together, and you might even find that you like it more than dairy-based recipes because it’s much easier for the stomach to digest. So, if you want a safe solution that will please both vegans and meat-eaters alike, then this is definitely the perfect recipe!

How to make vegan-friendly homemade cheesecake bites with weed

These miniature homemade cheesecake bites are perfect for big gatherings, and they get rid of the need for plates and utensils which is great news for the host. They’re relatively fast to throw together, and each one comes with a potent dose of cannabinoids, but they do need to be kept cool for at least a few hours before serving, and they also have a shelf like that is similar to a traditional cheesecake, so be sure to pay attention to the storage instructions so that you can plan ahead accordingly.

Preparation: 30 minutes

Chilling: 5-7 hours

Calories: 70

Servings: 12

Crust ingredients

  • 1 cup pitted dates
  • 1 cup raw walnuts

Filling ingredients

  • 1 large lemon (squeezed for juice)
  • 1 ½ cups raw cashews
  • 2/3 cup full fat coconut milk
  • ½ cup maple syrup
  • 1/3 cup cannabis-infused coconut oil

Other ingredients

  • Cooking spray (or grease) to grease baking trays

Tools

  • Food processor
  • Muffin tin
  • Parchment paper
  • Scissors
  • Tablespoon
  • Blender
  • Plastic wrap

Instructions

  1. Blend the dates in a food processor until the small pieces form into one large ball. Now, remove the ball from the machine, and set it aside for now.

  2. Next, you’ll need to add the 1 cup of walnuts to the processor and blend them down into small pieces before throwing the ball of dates back in.

  3. Combine the two ingredients using the food processor until a light dough forms that can be mold and press together with your fingers.

  4. Grease a 12-cup muffin baking tray and cut parchment paper into slices to drape over each of the cups. This will help to make removing them later so much easier.

  5. Now scoop 1 tablespoon of the crust mixture into each of the muffin cups and then use the flat end of a tablespoon to press the mixture down, which should remove any air bubbles and help the end homemade cheesecake bites to turn out firmer, so they’ll be easier to handle.

  6. Once all of the cups all full, the crust will need to rest in the freezer to harden while you prepare the filling.

  7. Add all of the remaining ingredients to a blender and combine them on high until they liquefy, and there are no remaining chunks which should take a minute or 2 on high.

  8. Divide the filling evenly among each of the muffin cups and then cover them with plastic wrap before tossing the tray into the freezer to set for at least 5-6 hours.

Don’t forget to take these cheesecake bites out of the fridge or freezer 30 minutes before you want to serve them so that the filling can soften up.

Storage

These homemade cheesecake bites might not contain any dairy, but the ingredients used to make them are fresh, and they’ll only last so long once they’ve been prepared. They should never be stored at length in warm temperatures, but instead, they should be locked away in airtight containers in the fridge where they’ll last up to 3 days, or in the freezer where they can stay fresh for one whole week.

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