Chocolate Covered Vegan Cheesecake Bites

Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, these sweet, creamy delights are party favorites. But be warned…you won’t be able to eat just one! They are simply addictive!

You might also love this Scrumptious Vegan Pumpkin Cheesecake Pie 


For the cheesecake

  • 1 cup raw cashews
  • 2 Tbs. coconut oil
  • 2 Tbs. agave nectar
  • 1 Tbs. lemon juice
  • 2 tsp. vanilla extract
  • ⅓ cup non-dairy milk
  • A pinch of kosher salt

For the chocolate

  • 4 oz. dark unsweetened chocolate
  • 1 Tbs. coconut oil
  • 1 Tbs. agave nectar (optional)

You might also enjoy this Scrumptious Vegan Pumpkin Cheesecake Pie 


  1. Soak the cashews in boiling water for 30 minutes (or warm water for 3 hours). Drain and discard the water.
  2. In a food processor, add all the ingredients for the cheesecake and process until smooth. Taste for any necessary adjustments. Fill the 6 compartments of a silicone mold with the cheesecake. Freeze for several hours.
  3. In a small saucepan, add the chocolate and coconut oil (and agave, if desired). Melt over low heat while stirring. If the chocolate seizes, add a bit more coconut oil or milk. Transfer the chocolate to a bowl.
  4. Gently remove the cheesecake bites from the mold. Using a fork or two spoons (my desired method), cover the cheesecake bites in chocolate and put on a parchment-lined baking sheet or plate. Refrigerate for several hours until the chocolate sets. Keep refrigerated until ready to eat.
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