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    Home » Recipes » No-Bake Slices and Cakes

    No Bake Cheesecake Bites

    Published: Mar 14, 2022 by Vanessa Vickery · No Comments

    2.1K shares
    • Share Me84

    Contents

    • 1 WHY YOU WILL LOVE THIS RECIPE
    • 2 INGREDIENTS YOU NEED
    • 3 HOW TO MAKE
    • 4 RECIPE TIPS & FAQS
    • 5 No Bake Cheesecake Bites
    • 6 RELATED RECIPES
    Jump to Recipe

    These No Bake Cheesecake Bites consist of three amazing layers, the macadamia and date base, lemon layer and the strawberry layer on top. These delicious mini raw cheesecakes are super easy to make and have the most amazing flavour. 

    Stack of no bake cheesecake bites with more behind them.

    It has been awhile since I have shared a mini raw dessert with you, with the last one being my raw peppermint slice bites. 

    I decided that it was time to share a new flavour combination..... lemon and strawberry. 

    WHY YOU WILL LOVE THIS RECIPE

    1. Strawberry and lemon are a match made in heaven! Seriously these flavours together are to-die for!
    2. The ingredients are super easy to find in any of the major supermarkets or from your local markets. 
    3. As always, this recipe is gluten free, dairy free and refined sugar free. 
    Stack of three mini Cheesecakes Bites with others in the background.

    INGREDIENTS YOU NEED

    • Macadamias (cashews will also work)
    • Fresh strawberries (I haven't tried with frozen yet)
    • Lemon (juice and rind)
    • Coconut oil
    • Maple Syrup 
    • Vanilla extract
    • Sea salt

    HOW TO MAKE

    My first tip is to use a mini muffin silicone mold tray. It will save you a bunch of time and they are really easy to remove when they have set.

    Making any of my mini raw treats like these raw caramel slice bites or these no bake bounty slice bites is really easy. You prepare each layer one at a time and then add it to the bottom of each mold. Then allow it to set in the freezer while you make the next layer and repeat. There are a couple of variations but they are explained in the recipe card below.

    RECIPE TIPS & FAQS

    What is the best mini muffin tray to use?

    I highly recommend using a mini muffin silicon tray. It makes the process a whole lot easier.

    What is the best way to store?

    I recommend storing them in an airtight container in the freezer and getting them out a few minutes before freezing.

    When is best to remove from the muffin tray?

    Make sure you wait at least 2 hours for them to set in the freezer before removing from the mini muffin tray.

    Stack of three raw dessert bites of white background.

    Looking for other dessert recipes? Try these:

    GLUTEN FREE APPLE CRUMBLE

    GLUTEN FREE FLOURLESS ORANGE AND ALMOND CAKE

    CHOCOLATE RASPBERRY BARS

    Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    No Bake Cheesecake Bites

    No Bake Cheesecake Bites
    5 from 4 votes
    Print Pin Rate
    Category: No-bake Slices and Cakes
    Cuisine: Western
    Prep Time: 30 minutes
    Additional Time: 2 hours
    Total Time: 2 hours 30 minutes
    Servings: 24
    Calories: 108kcal
    Author: Ness

    Ingredients

    Base Layer

    • 6 medjool dates
    • ⅓ cup raw macadamias or cashews
    • Pinch of sea salt

    Lemon & Strawberry Layers

    • 1 cup macadamias or cashews
    • Juice and rind of 1 lemon
    • 1 teaspoon vanilla extract
    • ¼ cup coconut oil
    • ¼ cup maple syrup
    • 1 cup fresh strawberries

    Instructions

    • Make the base. Process the macadamias (or cashews) in a food processor or blender until they resemble fine crumbs. Then, add the dates and sea salt and process until a sticky dough is formed. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon. Place in the freezer while you make the next layer.
    • Make the next 2 layers. Place all filling ingredients (except the strawberries) in the blender/food processor and process on high until very smooth. Spoon about ⅔ of the mixture onto the bases and smooth with the back of a spoon and place in the freezer to set for 10 - 15 minutes.
    • Process strawberries. Add the strawberries to the remaining filling and blend on high until smooth. Spoon the strawberry filling onto the lemon layer and place into the freezer until they set completely, approximately 2 hours.

    Notes

    1. The additional time of 2 hours is the time it takes for the recipe to set in the freezer.
    2. Keep stored in the freezer in an air tight container and remove them a few minutes before serving/eating.
    3. I recommend using either a mini silicon muffin tray, mini muffin liners or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.

    Nutrition

    Serving: 1piece | Calories: 108kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Sodium: 13mg | Fiber: 1g | Sugar: 8g

    RELATED RECIPES

    • Chia Granola Parfait
    • Vegan Banoffee Pie
    • Gluten Free Trifle (Dairy Free)
    • Dairy Free Ice Cream Recipes

    More No-Bake Slices and Cakes

    • Raspberry Chocolate Bites
    • Raw Cherry Ripe Slice
    • Matcha Brownies
    • Caramel Chocolate Bars
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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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