Make Ahead

Decadent Vegan Cheesecake Bites (6 ingredients & Gluten Free)

February 11, 2017
Photo by Karlie Kashat
Author Notes

Vegan cheesecake bites- gluten free & no bake, with only six ingredients! A decadent oreo crust with PB cup topping. They’re simple, sweet, and amazingly delicious! —Karlie Kashat

  • Makes 12 cheesecake bites
Ingredients
  • 2 cups gluten-free oreos
  • 2 tablespoons coconut oil, melted
  • 1.5 cups raw cashews, soaked
  • 1 lemon, squeezed
  • 1/3 cup coconut oil, melted
  • 1/2 cup coconut milk
  • 1/4 cup maple syrup
In This Recipe
Directions
  1. Pre-heat oven to 350 degrees and grease 12 muffin tins.
  2. Place oreos and 2 Tbsp melted coconut oil in food processor and pulse. Press down into muffin tins as much as possible. Bake 5 minutes.
  3. Add cashews, lemon remaining coconut oil, coconut milk, and maple syrup to food processor. Mix to combine.
  4. Pour over prepared crusts and freeze at least 3 hours.
  5. I added mini PB cups on top before freezing (optional). Store in freezer and let thaw about 15 minutes on counter before eating.

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