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Mini Protein-Packed Vegan Cheesecake Bites

Small in size, mighty in flavor — creamy, tangy, sweet, and boosted with plant-powered protein.
Course Dessert, Snack
Cuisine American, Dessert, Vegan
Keyword Healthy Vegan Treats, Mini Cheesecake Cups, No-Fuss Vegan Dessert, Protein Vegan Dessert, Vegan Cheesecake Bites
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Servings 16 mini bites

Ingredients

  • 1 cup 120g almond flour for crust
  • 1/2 cup pitted and chopped dates
  • 2 tbsp coconut oil
  • 16 oz 450g vegan cream cheese
  • 1 cup 245g Greek-style vegan yogurt
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/3 cup 113g agave nectar

Instructions

  • Preheat your oven to 350°F (175°C).
  • For the crust, process almond flour, dates, and coconut oil in a food processor until it achieves a sticky consistency. Press this into the bottom of lined mini muffin tins.
  • For the filling, blend cream cheese, yogurt, lemon juice, vanilla, and agave until smooth. Spoon this over the crust in the tins.
  • Bake for 20 minutes, cool, then chill for 4 hours in the fridge.
  • Enjoy topped with fresh berries or a drizzle of dark chocolate.