“Cheesecake” Bites with Blueberry and Cherry Compote

Happy 4th of July! Hope you all have fun and safe evening!

Today I’m sharing a little recipe based off of one of my old favorite desserts when I ate dairy: Cheesecake!  I was so sad to give it up until I was at Whole Foods last week and came across Earth Cafe’s Vegan Cheesecake. I tried their blueberry and holy heck was it delicious. Like better than real cheesecake good. I thought to myself, I can make this and quickly looked at the ingredients and started brainstorming what I could use.

To make this decadent goodness you will need the following:

{This recipe is for about 24 cheesecake bites}

For crust:

1 cup almonds

1/2 cup pitted dates

For ‘Cheesecake’ filling:

1 cup cashews {soaked for no less than an hour}

1/2 cup honey

1/4 cup + 2 tbsp coconut oil

1 tbsp vanilla extract

How to make it:

1. Add almonds and dates to a blender or vitamix and mix until a fine crumbly mixture.

2. I used a muffin tin with 24 small spots.  Exactly like the one below.

3. Pour a small amount {about 1/4 of the way from top} with the almond and date mixture and push town until firm with your fingers. Set in freezer until ‘cheesecake’ mixture is ready.

4. Rinse out blender and ad cashews {drain first}, honey, coconut oil, and vanilla and mix until smooth and creamy. Taste it and make sure you don’t need to add a little more of something. You can add lemon to make it a little more bitter.

5. Remove cupcake tin from freezer and pour enough of the ‘cheesecake’ mixture to fill each spot with to top.

6. Once all are filled return to freezer to set.

Hoe to Make Compote:

This is super quick and easy. I used frozen blueberries and some cherries I had in the fridge.

1. In two separate saute pans place blueberries in one and cherries {pitted}  in other.

2. Simmer until they start to release their natural juices and then add about a tablespoon of honey to each.

3.  I mixed each compote separately in our vitamix to get a smoother consistency but not for too long as I wanted a few chunky pieces.

Once finished. Remove ‘cheesecake’ bites from freezer and with a knife cut use the tip to help remove each bite. Add a little of the compote to the top with a spoon and serve.

Enjoy!

I’m linked up to some of the following here as well as Allergy Free Wednesday, Funky Junk Interiors