Rich and creamy no-bake cheesecake bites that are vegan, sugar-free, and keto-friendly! An easy, healthy dessert made with raw nuts and coconut cream.
Sometimes I just want to open the fridge and grab a quick afternoon treat. Cheesecake is always a good idea, but a whole cake isn’t what I’m after — and it’d be even better if I didn’t have to turn on the oven, especially in summer. So, how about some chilled mini cheesecake bites?
CHEESECAKE FAT BOMBS
Whether or not you follow a low-carb or keto diet, these mini cheesecake bites make for a stress-free dessert — they’re sugar-free with a low net carb count. These dairy-free bites are also packed with healthy fat to fuel your day. Give them a try and you’ll feel satisfied!
WHAT DO LOW-CARB VEGAN CHEESECAKE BITES TASTE LIKE?
They taste heavenly sweet without any sugar, and have a creamy texture without cream cheese or any dairy. Raw nuts with a pale color — like macadamia nuts, cashews, and pine nuts — are the best vegan substitutes for making cheesecake. They create a smooth, thick texture. Don’t forget the lemon juice — it brings the flavor to perfection by imitating the subtle tanginess of cheese.
WHY SOAK THE NUTS BEFOREHAND?
When I first started using nuts for vegan baking, I thought soaking was just to soften them and make blending easier, so I sometimes skipped the soaking step. How wrong I was! Though you may already know this, I still want to share why soaking nuts matters before using them in raw desserts or nut milk.
1. Reduce Anti-Nutrients & Improve Digestion
Soaking reduces the anti-nutrients in nuts, some of which dissolve in the water.
Anti-nutrients including lectins, tannins, and phytates/phytic acid exist naturally in nuts. They protect plants in nature but can unfortunately irritate the human gut. Anti-nutrients can also block enzymes from functioning effectively, leading to digestive problems. Enzymes help with nutrient absorption, digestion, and metabolism.
2. Protect Your Gut
Humans cannot digest the anti-nutrients mentioned above because they block enzymes. Lectins can also disrupt the bacterial balance in the gut. Eating large quantities of lectins can cause gut damage that isn’t easily healed.
Nuts do the opposite when they’re soaked and “activated.” The nutrients in nuts — unsaturated fatty acids, polyphenols, vitamins, and minerals — can promote the growth of probiotics (the good bacteria in the gut) and help keep our immune system balanced.
3. Make Nutrients Available for Absorption
By reducing anti-nutrients through soaking, our bodies can better digest and absorb the vitamins and minerals in nuts.
4. Reduce Blending Time
Last but not least, soaking softens the nuts and shortens the blending time (like what I originally thought!). It helps create a creamier, silkier cheesecake texture.
INGREDIENTS & SUBSTITUTES
Crust of the Cheesecake Bites
Roasted walnuts: I chose walnuts for their omega-3 content. You can use other low-carb roasted nuts like almonds, hazelnuts, or brazil nuts.
Unsweetened shredded/desiccated coconut: Be sure to read the label and choose the unsweetened kind.
Coconut oil: I love the aroma of coconut oil — it’s one of the best oils for making desserts. You can replace it with other healthy, keto-friendly oils like cold-pressed almond oil, avocado oil, or hazelnut oil.
Coconut flour: Coconut flour helps thicken the cheesecakes. I haven’t tried other substitutions, but almond flour may work.
Powdered erythritol: Erythritol doesn’t dissolve easily, so make sure it’s finely ground. You can substitute it with monk fruit sweetener, another common sugar-free sweetener for keto or low-carb diets.
Filling of the Cheesecake Bites
Unsweetened coconut cream: Coconut cream is key to creating the cheesecake-like texture. I don’t recommend other substitutes. Chill it overnight before using.
Raw & unsalted nuts: Roasted nuts will give the cheesecake an unwanted toasty flavor. Soak the raw nuts before using (see the section above: WHY SOAK THE NUTS BEFOREHAND?). Macadamia nuts are low in carbs, while cashews add richness. You can use other low-carb nuts, but they may give the cheesecakes a darker color.
Vanilla-flavor vegan protein powder: It turns each cheesecake bite into a protein-packed snack.
Nutritional yeast: It adds a cheese-like flavor along with extra protein and nutrients.
Powdered erythritol: Same as the crust — you can replace it with monk fruit sweetener.
Lemon juice: It adds subtle tanginess, just like cheese. White vinegar works too.
Blueberries: Omit them if you want to keep the carb count lower. Raspberries, blackberries, and strawberries also work well.
HOW TO STORE THE CHEESECAKE BITES
Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
