Vegan Almond Butter Cheesecake Bites

Our girl @theplantfullplate made some mouthwatering cheesecake bites featuring our Vanilla Almond Coconut Superfood Cookie Bites and we knew we needed to share the recipe!

No Bake Almond Butter Cheesecake Bites



  • 1 pack Vive Vanilla Almond coconut Superfood Cookie Bites
  • 2 soft dates

Almond Butter Layer:

  • 1/2 cup almond butter
  • 3/4 cup soaked cashews
  • 10 soft pitted dates
  • 2 tsp vanilla extract
  • tsp of salt
  • 1/4 cup plant milk of choice (she used used oat milk here)

Chocolate Layer:

  • 1/2 cup vegan chocolate chips
  • 3 tbsp plant milk


  1. Begin by soaking the cashews and pitted dates in hot water for at least 4 hours or boil cashews for about 5 minutes. 
  2. Line a cupcake tin with cupcake liners (I made 3). 
  3. In a food processor pour in the cookie bites along with the dates. Pulse until a sticky dough forms. Spoon the mixture evenly between the 3-4 liners and press evenly with your fingers. Place in the freezer while you prepare the other layers. 
  4. Now prepare the cream layer by placing dates and almond butter in a high speed blender with the plant milk and blend on high. A creamy caramel sauce will form!
  5. Pour in the remainder of the ingredients - cashews, vanilla, salt and plant milk. Blend on high until everything is nice and smooth. (If you have trouble blending add more plant milk slowly).
  6. Pour this mixture evenly onto each cup and place back in the freezer for at least 20 minutes.
  7. Melt the chocolate chips with the plant milk in the microwave in 15-20 second intervals (stirring in-between to prevent burning). 
  8. Pour melted chocolate over the almond butter layer and place in the freezer to set for at least 1 hour. These babies will keep in the fridge for 3-4 days (if they don’t get eaten before then 😆)



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