Coconut Orange Cheesecake Bites

a sweet, no-bake, vegan slice of heaven

10 min

By Anne-Sophie Hoffman
July 8, 2021

Why trust us?

We turn off the oven when summer comes. But don’t fret: the sweet treats never stop. This summer, we’re enjoying coconut cheesecake bites with a crispy crust. Lyre’s Orange Sec lends our no-bake cheesecake bites a refreshing flavor and a delicate aroma! We can’t say no to raw cheesecake recipes. Ours is vegan, high-protein, and can be made the day before. Sleep on it for one night, and you’ll be bringing these homemade cheesecake bites with you to your next picnic or brunch.

Ingredients

10 Persons

For the crust:

65 g

almonds
5

dates, pitted
1 tbsp

Peanut Butter

For the filling:

115 g

cashews, soaked overnight
2

lemons, juiced
60 ml

coconut milk
100 g

vegan cream cheese
2 tsp

Flavour Kick Vanilla
2 tbsp

agave nectar
3 tbsp

Lyre’s Orange Sec
1 tbsp

Peanut Butter

Preparation

1

To make the crust: Put the Coconut Chips, almonds, and salt into a powerful blender or food processor. Blend until crumb-sized. Cut the dates into small pieces and add them. Mix again until you have a well-blended crust.
2

Add the lemon zest and Coconut Oil. Stir well.
3

Line a 10x25cm baking dish with parchment paper. Spread the crust mixture over the parchment paper and press flat with your fingers.
4

For the filling: Mix the soaked cashews, lemon juice, coconut milk, cream cheese, agave nectar, and salt in the blender until well blended.
5

Add the Orange Sec, liquefied Coconut Oil, and Just Cashews, Coconut & Dates spread. Mix again.
6

Spread the cheesecake filling evenly over the crust. Put into the freezer for at least 2 hours.
7

Cut the raw cheesecake bites into one- or two-bite-sized pieces. Garnish with Coconut Chips, melted chocolate, or Just Cashews, Coconut & Dates spread, as desired.
8

A few hours before serving, move the cheesecake bites from the freezer to the fridge.
1

Enjoy!