Cherry Cheesecake Bites

why make this recipe

Cherry Cheesecake Bites are a delightful and easy-to-make treat that combines the rich taste of cheesecake with the sweet zing of cherries. They are not only delicious but also healthier compared to traditional desserts. These bites are perfect for parties, picnics, or simply as a guilt-free snack. Plus, they are dairy-free, making them suitable for those with dietary restrictions.

how to make Cherry Cheesecake Bites

Ingredients:

• 1 cup walnuts
• 1 cup pitted dates
• 1/2 tsp cinnamon
• A pinch of salt
• 1 1/2 cups raw cashews (soaked in water for at least 4 hours or overnight)
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• A pinch of salt
• 2 cups fresh or frozen cherries (pitted)
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tablespoons water

Directions:

1. Prepare the Crust: In a food processor, combine the walnuts, dates, cinnamon, and a pinch of salt. Process until the mix becomes crumbly and sticky.
2. Form the Crust: Press this mixture into the bottoms of a mini muffin tin lined with parchment paper or silicone molds.
3. Make the Filling: Drain and rinse the soaked cashews. Blend them with coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth.
4. Fill the Cups: Spoon the cashew mixture over the crust in the mini muffin tin.
5. Freeze: Place the mini muffin tin in the freezer for at least 2 hours until the cheesecake bites are firm.
6. Prepare the Cherry Compote: In a saucepan, combine cherries, maple syrup, and lemon juice. Cook these together until the cherries release their juices.
7. Thicken Compote: Stir in the cornstarch mixture and cook until it thickens, about 2-3 minutes.
8. Assemble the Cheesecake Bites: Remove the mini cheesecakes from the freezer, let them sit for a minute, and then top with the cherry compote. Serve immediately or store them in the refrigerator.

how to serve Cherry Cheesecake Bites

Cherry Cheesecake Bites can be served straight out of the fridge as a cool and refreshing dessert. They are small and easy to eat, making them a perfect finger food. You can also garnish them with extra cherries or a sprinkle of crushed nuts for added texture and flavor.

how to store Cherry Cheesecake Bites

Store the Cherry Cheesecake Bites in an airtight container in the refrigerator. They can last for about 4-5 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to let them thaw in the refrigerator before serving.

tips to make Cherry Cheesecake Bites

• Soak the cashews overnight for a creamier filling.
• For a sweeter taste, adjust the maple syrup according to your preference.
• Make sure to use fresh cherries in season for the best flavor, or choose high-quality frozen cherries if they’re out of season.

variation (if any)

You can experiment with different fruits for the topping, such as blueberries, raspberries, or strawberries. Additionally, you can add different spices like nutmeg into the crust for a unique flavor.

FAQs

1. Can I use other nuts instead of walnuts?
Yes, you can use pecans or almonds if you prefer.

2. What can I substitute for coconut cream?
You can use any dairy-free cream or yogurt alternative if you don’t have coconut cream.

3. Are these cheesecake bites gluten-free?
Yes, all the ingredients used in this recipe are gluten-free, making them a safe choice for those with gluten intolerance.

Cherry Cheesecake Bites

Delightful and easy-to-make Cherry Cheesecake Bites that combine the richness of cheesecake with the sweet zing of cherries. Perfect for parties, picnics, or as a guilt-free snack, these treats are also dairy-free.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 bites

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup walnuts
• 1 cup pitted dates
• 1/2 tsp cinnamon
• a pinch salt

For the filling

• 1 1/2 cups raw cashews (soaked in water for at least 4 hours or overnight)
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• a pinch salt

For the cherry compote

• 2 cups fresh or frozen cherries (pitted)
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tablespoons water

Method

 

Preparation

1. In a food processor, combine the walnuts, dates, cinnamon, and a pinch of salt. Process until the mix becomes crumbly and sticky.
2. Press this mixture into the bottoms of a mini muffin tin lined with parchment paper or silicone molds.
3. Drain and rinse the soaked cashews. Blend them with coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth.
4. Spoon the cashew mixture over the crust in the mini muffin tin.
5. Place the mini muffin tin in the freezer for at least 2 hours until the cheesecake bites are firm.

Making the cherry compote

1. In a saucepan, combine cherries, maple syrup, and lemon juice. Cook these together until the cherries release their juices.
2. Stir in the cornstarch mixture and cook until it thickens, about 2-3 minutes.

Assembly

1. Remove the mini cheesecakes from the freezer, let them sit for a minute, and then top with the cherry compote.
2. Serve immediately or store them in the refrigerator.

Notes

Soak the cashews overnight for a creamier filling. For a sweeter taste, adjust the maple syrup according to your preference. Use fresh cherries in season for the best flavor or high-quality frozen cherries if they’re out of season.