These rich and velvety cherry coconut cheesecake bites are pure and simple, meaning they're free of processed sugars and dyes! Cherries provide a beautiful magenta layer that makes these mini cakes almost too pretty to eat. The coconut whipped cream is optional, but it certainly creates a more delectable experience, especially when topped with chocolate shavings and a cherry on top.

Cherry Coconut Cheesecake Bites [Vegan]







For the Crust:

  • 1/2 cup almonds
  • 1/2 cup pitted dates
  • Pinch of sea salt

For the Filling:

  • 1 1/2 cups raw cashews, soaked in water for 4 hours or more
  • Juice of one large lemon
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut oil, liquified
  • 1/2 cup of canned coconut milk (use creamier part)
  • 1/4-1/3 maple pure syrup
  • 3 tablespoons coconut shreds
  • 1 cup cherries (thaw if using frozen)
  • A pinch of sea salt

For the Coconut Milk Whipped Cream:

  • 1 13.5-ounce can full-fat coconut milk, chilled in the refrigerator overnight
  • 2-3 teaspoons maple syrup or agave nectar
  • 1 teaspoon pure vanilla extract
  • A pinch of salt


To Make the Crust:

  1. Process the almonds and dates until if forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency.
  2. Fill muffin liners with the crust. Press firmly down.
  3. Pop in freezer while you make the filling.

To Make the Filling:

  1. Combine all ingredients (except cherries) in a blender or food processor. Blend until really creamy and smooth.
  2. Pour on top of crust to the halfway mark. Pop back in freezer while you prepare the cherry filling.
  3. Place the cherries in the remaining filling, blend until creamy and smooth.
  4. Pour cherry filling on top of the vanilla layer.
  5. Freeze for 2-4 hours.

To Make the Coconut Whipped Cream:

  1. You will need a large bowl, hand beaters, or a stand mixer. Chill bowl and beaters in freezer for 15 minutes.
  2. Turn the can of coconut milk upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place it in the chilled bowl.
  3. Whip the coconut cream for 3-5 minutes, until it's fluffy and light Mix in sweetener, salt and vanilla, whip for another minute.


Let sit out for 5-10 minutes before serving.


Nutritional Information

Per Serving: Calories: 377 | Carbs: 16 g | Fat: 29 g | Protein: 6 g | Sodium: 151 g | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.