(Note: this post was originally published on May 12, 2019; it was one of the earliest recipes on The Rogue Brussel Sprout. It has since been revised with a few tweaks, but I've left the original photos for the sake of nostalgia.)
Am I five years old again? Perhaps. But you have to admit that these Unicorn Cheesecake Bites are seriously cute.
These adorable treats remind me of my grandma, who taught me to bake and shared with me her love of baking. She always made cheesecake when I came to visit (and many kinds of Italian cookies, coffee cake, and sometimes chocolate cake too). I loved baking with grandma because she let me sit on the kitchen counter and lick all the whisks and spoons. These cheesecake bites are made in honor of her, because baking should be fun.
Although these mini vegan cheesecakes are nostalgic, this recipe is a reflection of how I eat now: whole-food and plant-based. The crust is just dates, almonds, and a little bit of dark chocolate. The filling is made from cashews and is entirely fruit-sweetened. Those fun colors? They're actually all superfood powders. These treats are good for the body AND the soul!
The best thing about these cheesecake bites is that they're both fun and nourishing. Instead of being heavy like traditional cheesecake, these cute bites are filled with plant-based nutrients and protein.
The crust for this unicorn cheesecake is just three ingredients: almonds, dates, and dark chocolate. It's essentially a protein bar in disguise. In fact, this crust recipe is based on my easy homemade Larabars. It comes together in five minutes in a food processor, with no baking required.
The filling for these mini vegan cheesecakes is made from cashews. When soaked overnight, the cashews soften and create a luscious texture when blended up with a little bit of coconut milk. You'll sweeten the filling with some dates, then color it with a variety of superfood powders like turmeric.
Thanks to these few simple, whole-food, plant-based ingredients, these tasty cashew cheesecakes are vegan, gluten-free, grain-free, and fruit-sweetened. They're also high in protein and have healthy fats from the nuts. They're a treat you can feel good about enjoying as a dessert or even as a snack.
Nothing about these cashew cheesecake bites is tricky, but they do have a few steps and require some chilling time. You'll make the crust and chill it. You'll also make the filling, color it with superfood powders, and add the layers one at a time, freezing briefly in between. Freezing the cheesecake after adding each layer isn't strictly necessary, but it does help the layers to look neat and even.
There are two main things to keep in mind in terms of timing as you make this recipe. First, the cashews for the filling need to be soaked overnight. Second, it will take you a couple hours to iterate through the cycle of adding and freezing each layer. No individual step takes more than ten minutes, but these colorful mini vegan cheesecakes are best made when you have some time.
Good news for your birthday parties and dinner parties: these cashew cheesecake bites are entirely make-ahead. Just follow all the directions in the recipe card below, slice them, and freeze them in a tightly-sealed container for up to a week. When you're ready to eat, let them warm up for 10-15 minutes at room temperature and then serve.
Because these adorable unicorn treats are stored in the freezer, they also make for great high-protein snacks. Whenever you need a special treat, just take one out and enjoy.
Here's what you'll need for this cashew cheesecake recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Aren't these just the cutest? I think these mini vegan cheesecakes are such great proof that delicious desserts don't need to be made from refined grains, refined sugars, and copious high-fat dairy. They're just as indulgent and special as a classic cheesecake, but they're friendly for most diets and won't leave you feeling weighed down afterward. Nutritionally speaking, they're better for you than almost any packaged protein bar you'll find in the store.
How will you enjoy these adorable, colorful cashew cheesecakes? Will you make them for a birthday party, a dinner party, or a holiday gathering? Maybe you'll make them just for yourself and keep them in the freezer for when you want a nourishing treat? However you choose to enjoy them, I hope they bring a smile to your day.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Tahini Chickpea Blondies (Vegan, Grain-Free, and High-Protein)
These unicorn-colored vegan cheesecake bites are made with nourishing ingredients like almonds, cashews, dates, and superfood powders. They'll make you feel like a kid again!
For the Crust
For the Filling
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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