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Makes
12 cheesecake bites
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
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Ingredients
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2 cups
gluten-free oreos
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2 tablespoons
coconut oil, melted
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1.5 cups
raw cashews, soaked
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1
lemon, squeezed
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1/3 cup
coconut oil, melted
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1/2 cup
coconut milk
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1/4 cup
maple syrup
Directions
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Pre-heat oven to 350 degrees and grease 12 muffin tins.
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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.
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Add cashews, lemon remaining coconut oil, coconut milk, and maple syrup to food processor. Mix to combine.
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Pour over prepared crusts and freeze at least 3 hours.
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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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