Chocolate-Covered Dairy Free Cheesecake Bites
Prep time
Total time
Please note that the prep time does not include soaking and chilling - a little patience is required with this recipe!
Serves: 9 dairy free cheesecake bites
For the Dairy Free Cheesecake Filling
  • 1 heaping cup (160 g) raw cashews
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 tablespoon (15 ml) coconut sugar (or agave nectar)
  • 10 to 20 drops plain or vanilla pure stevia liquid, to taste (or use more sugar)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) lemon extract, optional
  • ¼ cup (60 ml) plain or vanilla dairy-free milk beverage
  • 1 teaspoon (5 ml) whole chia seeds, ground in a coffee grinder to a fine powder (about 2 teaspoons/10 ml powder)
  • ½ teaspoon (2.5 ml) lemon zest
Chocolate Coating (see option below)
To make the Dairy Free Cheesecake Filling
  1. Place the cashews in a bowl and cover with boiling water. Allow to sit for 30 minutes to an hour, then drain and rinse (or, if you have time, soak in room-temperature water for 6 to 12 hours, then drain and rinse).
  2. Line a small square container (about 2 cup/480 ml capacity) with plastic wrap, or set out a dozen silicone mini muffin cups.
  3. Place the cashews and remaining cheesecake ingredients in a blender or food processor and blend until perfectly smooth. Transfer the mixture to the container or distribute evenly among the muffin cups. If using the single container, freeze until just firm (about 3 to 4 hours), then invert onto a cutting board, peel off the plastic, and cut into 9 cubes. Return to the freezer until perfectly hard.
To make the Chocolate Coating
  1. Follow the recipe in the notes below or in a small, heavy-bottomed pot, melt the unsweetened chocolate with the coconut oil. Whisk in the carob and stevia until smooth. Transfer the chocolate coating to a small, deep bowl.
  2. To assemble the Dairy Free Cheesecake Bites
  3. Using the frozen cheesecake cubes (one at a time), dip the bottom of one cube into the chocolate mixture to coat. Then place the cube on the tines of a fork (closer to the tip than to the handle) and hold the fork over the bowl. Using a spoon, spoon more chocolate mixture over the cube so that it coats the top and sides of the cube; be sure to cover all of the “cheesecake” filling. Gently tap the handle of the fork against the bowl to allow any excess chocolate to drip back into the bowl, then gently push the cube off the fork onto a clean plastic cutting board or plate covered with plastic wrap. The coating should begin to firm up fairly quickly.
  4. Repeat until all the cubes are covered. If you have leftover chocolate, drizzle it in a decorative way over the tops of the cubes.
  5. Place in the refrigerator until the coating is firm and the cheesecake filling is defrosted, at least 1 hour, then remove from the board or plate and enjoy. Store, covered, in the refrigerator up to 4 days.
Chocolate Coating Option: If you are okay with regular sugar, simply use 6 ounces (165 g) of dairy-free semi-sweet chocolate chips plus 1 teaspoon (5 ml) coconut oil in place of all the other coating ingredients.
Recipe by Go Dairy Free at