Description
This mini Egg Nog Cheesecake Bites recipe is a festive dessert that is delicious and easy to make! Perfect for the holidays!
Ingredients
Scale
Crust:
- 1 1/2 cup dates (pitted and roughly chopped)
- 1 1/2 cup chocolate sea salt granola (we used Purely Elizabeth)
Filling:
- 1 cup raw cashews (soaked overnight or quick soaked in boiling water for at least an hour)
- 1 cup coconut cream
- 8 oz vegan cream cheese
- 1 tablespoon arrowroot powder
- 1 tablespoon coconut oil, melted but cooled
- pinch sea salt
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground ginger
- pinch of turmeric
- 1 tablespoon granulated sugar (sub coconut sugar)
- splash of lemon juice
Instructions
- Crust: Combine crust ingredients in a food processor and pulse a few times to combine. Pour this mixture into medium mixing bowl and finish combining with your hands. Spray muffin tin with nonstick cooking spray. Place a scoop of the filling in each muffin cup and press firmly, so it is nice and compact. Bake for 5 minutes at 325 degrees F. Let cool at room temperature.
- Filling: Place filling ingredients in blender or food processor and combine until smooth. Taste and make any adjustments necessary with nutmeg or sugar. Pour evenly into each muffin cup. Bake for 10 minutes at 325 degrees F or until sides are firm but middle is somewhat jiggly.
- Serve: top each cheesecake bite with whipped coconut cream or meringue.
Notes
- Storage: any leftover cheesecake bites can be kept in an airtight container in the fridge for 3-4 days. Wait on the topping until serving.
Nutrition
- Serving Size: 1 bite
- Calories: 316
- Sugar: 24.9 g
- Sodium: 127.6 mg
- Fat: 13.2 g
- Carbohydrates: 36.8 g
- Protein: 6.1 g
- Cholesterol: 10.2 mg