Holiday recipes: Christmas dessert alternatives

Raw cheesecake bites

When you want to indulge. My spin on the classic raw vegan cheesecake.

These cheesecake bites are a great dessert alternative. They require a little bit of effort however, I promise you’ll be thankful in the long run. Once you’ve got the base sorted, you can get creative with your mix-ins and toppings each time.

Makes 12 | Vegetarian and vegan | Preparation: 60 min + overnight freezing time


1 cup medjool dates (pitted)

1 cup walnuts/almonds

1 ½ cups of cashews (soaked overnight)

¼ cup lemon juice

⅓ cup coconut oil (melted)

⅔ cup coconut cream (scooped off top)

½ cup maple syrup

Optional add-ins:

¼ cup berries (blueberries, raspberries etc.)

2 tablespoons nut butter (peanut, almond, cashew)


For the crust, blitz the medjool dates in a high-speed food processor and set aside.

Next, blitz walnuts until they become very fine, re-add the dates and the consistency should resemble a dough. The mixture should stick together when pressed, but add more dates or nut meal to adjust if required.

Lightly grease muffin trays (2 x 6 slot trays).

Scoop in a tablespoon of the crust and press firm to cover the base of each muffin hole. Place in the freezer.

Add remaining ingredients to a high-speed food processor and blend until smooth. Add lemon/coconut cream if too dry to ensure the mixture becomes creamy. If using one of the optional add-ins, blend in now. Taste the mixture and adjust to your preference.

Divide mixture on top of crust in muffin tins and freeze overnight.

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Serve with fresh berries, mango or passionfruit. Store in the freezer for two weeks.