timer icon
20 • mins • prep • + • setting
food icon
24 • bites
difficulty icon

Vegan Cheesecake Bites

5/5 (1)



  • Step 1.

    To make the base, blend the Cocoa Crunch & Raspberry Granola, coconut oil and dates until combined. Don't over blend, as you wan to leave a bit of texture. Press tablespoons of the granola mixture into the bases of two silicone mini muffin trays. Place in the freezer while you prepare the filling.

  • Step 2.

    To make the filling, blend the thick white cream from the top of the chilled coconut cream can, cashew nuts, lemon zest and juice, maple syrup, coconut oil and spirulina powder in a blender or with a hand blender until smooth and creamy.

  • Step 3.

    Pour the cheesecake filling over the granola bases, tap to remove any air bubbles and place in the freezer for 1 hour or until set.

  • Step 4.

    Once set, garnish with your preferred toppings and set aside for 5 minutes to thaw slightly before serving.


    Make your cheesecakes Christmas themed with seasonal berries and rosemary sprigs. Alternatively, go the extra mile and make these bites peppermint flavoured with a few drops of peppermint flavouring mixed through the filling and crushed candy canes on top.

  • The cheesecake mixture will appear to separate before it comes together again into a smooth mixture, trust the process, and keep mixing!

  • Forgot to soak the cashews overnight? No worries, try this hack: pour boiling water over them and let sit until cool.

Chantal Organics Products used

Cocoa Crunch & Raspberry Granola
Coconut Oil
Coconut Cream
Spirulina Powder

Other recipes you may like

Baked Dark Chocolate Tart
A silky, melt-in-the-mouth baked dark chocolate tart with a sweet vanilla pastry base and crunchy granola topping. This tart is irresistibly indulgent and rich, making it perfect for sharing with friends and family.  
Peanut Butter Coconut Cream Pie
This impressive make-ahead dessert is both gluten and dairy free and would be a great one to serve up at a special occasion. Just remember to make it the night before you plan to eat it, to give the pie time to set.
Coconut Crème Brûlée
A simple vegan, no-bake coconut custard with a crunchy sugar topping sprinkled with toasted coconut. Get your spoons ready to dig into this deliciously creamy dessert. 
Mini Vegan Banoffee Tarts
These little tartlets are gluten free, dairy free, vegan and definitely delicious! The combo of the nutty biscuit base, sticky date caramel, creamy coconut yoghurt, fresh banana and grated dark chocolate is a force to be reckoned with. 
Banana & peanut butter ice cream
Made with frozen bananas, this naturally sweet, creamy peanut butter dessert is just amazing! It’s not technically an ice cream, but once you try it, you will be hooked!
Chocolate & Beetroot Mini Cakes
Beetroot and chocolate is a dynamite combo! The beetroot not only add a moist, dense texture, they also give a boost of veggies and a depth of flavour. Dress these mini cakes with cute pink cream cheese icing for a birthday party or special occasion.