These healthy, no-bake mini cheesecakes combine the richness of cashews with coffee and dark chocolate for an indulgent yet nutritious dessert. Perfect for summer entertaining or as a guilt-free treat!
Ingredients
For the Base
- 80g (2.8 oz) dates
- 80g (2.8 oz) hazelnuts
- Boiling water (for soaking)
For the Cashew Filling
- 200g (7 oz) raw cashews
- 200ml coconut milk
- 30-40ml maple syrup (or preferred sweetener)
- 30ml coconut oil
- 1 tablespoon instant coffee
- Frozen cherries (optional, for variation)
- Sugar-free dark chocolate (for topping)
Preparation Time
- Prep Time: 45 minutes
- Freezing Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 6-8 mini cheesecakes
Step-by-Step Instructions
- Prepare the Base
- Soak dates in boiling water until soft
- Toast hazelnuts and remove skins
- Grind hazelnuts in a blender
- Drain dates and remove pits
- Blend dates and hazelnuts until sticky and uniform
- Press mixture into silicone molds (filling ⅓)
- Refrigerate while preparing filling
- Prepare the Cashew Filling
- Soak cashews in boiling water for 30 minutes
- Drain completely
- Blend cashews with coconut milk and maple syrup until smooth
- Divide mixture into two portions
- Coffee Layer
- Mix one portion with coconut oil and instant coffee
- Blend until coffee dissolves completely
- Pour over crust in molds
- Freeze for 3 hours
- Optional Cherry Variation
- Blend remaining cashew mixture with frozen cherries
- Pour into separate molds
- Freeze for 3 hours
- Finishing
- Melt sugar-free chocolate
- Dip or drizzle frozen cheesecakes with chocolate
- Return to freezer until chocolate sets
Nutritional Information
(Per serving)
- Calories: 285
- Protein: 7g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 3g
- Sugar: 12g (natural)
Pro Tips and Tricks
- Soak cashews longer for extra creaminess
- Use warm coconut milk to help blend cashews
- Keep molds level in freezer for even layers
- Line molds with plastic wrap for easier removal
- Toast nuts for enhanced flavor
Variations and Substitutions
- Base Options:
- Use almonds instead of hazelnuts
- Try walnuts or pecans
- Add cocoa powder for chocolate base
- Filling Variations:
- Replace coffee with matcha powder
- Use different berries
- Add vanilla or almond extract
- Create chocolate layer with cacao powder
Common FAQs
Q: Can I make this without nuts?
A: Consider using seeds or oats for the base, and coconut cream for filling.
Q: How long do these keep?
A: Up to 1 month in the freezer.
Q: Why won’t my cashews blend smooth?
A: Ensure they’re soaked long enough and use a powerful blender.
Q: Can I use different sweeteners?
A: Yes, adjust to taste with honey, stevia, or dates.
Storage and Make-Ahead Tips
- Store in freezer for up to 1 month
- Thaw 10-15 minutes before serving
- Keep in airtight container
- Separate layers with parchment paper
- Can prepare base and filling separately in advance
- Label with date if storing long-term
These mini cheesecakes are perfect for health-conscious dessert lovers who don’t want to compromise on taste. Their portion-controlled size and nutrient-rich ingredients make them an ideal treat for any time of day.
