Discover these velvety vegan and gluten free easy no-bake cheesecake bites with a tangy superfood Acai jam swirl for a wholesome treat.
Already in perfect portions, these are simple to make without turning on the oven, but they need to set overnight in the fridge, so don’t forget to factor this in before making it!
What ingredients do I need to make these vegan and gluten free cheesecake bites?
For the Cheesecake Filling:
Plant based cream cheese: the hero ingredient of these cheesecake bites, my favourite option here in the UK is Nush Foods almond based cream cheese or Philadelphia Oat and Almond.
Plant based greek style yoghurt: this is deliciously thick and creamy and adds a perfect touch of tanginess to the recipe my favourite is Oatly.
Maple syrup: for refined sugar free and natural liquid sweetness
Vanilla bean paste: a good teaspoon of this vanilla bean paste to add a delicious aroma with tiny specs of vanilla bean!
Lemon juice: just a tiny bit to balance the sweetness with some acidity
Melted odourless coconut oil: odourless coconut oil is important unless you want the coconutty flavour to come through into the recipe. Coconut oil is important to help solidify this raw cheesecake bite recipe.
For the Bases:
Plant based and gluten free digestives: opt for refined sugar free if you can find some, otherwise this recipe may have some refined sugar just in the bases. Most supermarket own brand ‘free-from’ ranges should have these.
Vegan butter: this is melted and an unsalted plant based block butter rather than a margarine spread – I use Flora Plant Based B+tter
Fine salt: adds to the flavour profile with a tiny pinch of salt
For the Jam:
Açai puree: Acai Berries are packed with antioxidants and are often known as a superfood berry this is purchased in frozen pouches
Maple syrup: to naturally sweeten the jam
Lemon juice: to add some tartness to the jam and make it almost like a berry lemon curd
A slurry: that’s cornflour mixed with a 1:1 ratio of cold water and is added briskly to the jammy mixture to help it thicken into a jam texture
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Are these free from gluten, dairy, egg, soy, refined sugar and seeds?
Yes, these are naturally free from all of these, just ensure you get gluten and dairy free digestives (supermarket own-brand free from ranges are a great go-to for these). For cream cheese, my favourite is Nush Foods, it does contain nuts so for a nut free cream cheese you may want to go for a coconut based cheese like Violife. Ensure your plant based yoghurt and butter is suitable for your dietary needs too.
Where can I source Acai Puree?
If you’re in the UK you can get it from Acai Life, the brand I developed this version of the recipe for.
What can I use instead of Acai Berry Puree?
You can make your own jam by mixing berries of your choice with maple syrup and a dash of lemon juice, then thickening with the same cornflour slurry strategy as this recipe.
Can I just use a shop-bought jam?
Yes, for an even easier option, you can use a ready-bought jam that’s refined sugar free – I love St Dalfour as they only use grape juice to sweeten their jam and don’t add refined sugar.
How to make:
- Mix an Acai Life sachet with maple syrup and lemon juice and simmer in a saucepan, stirring with a balloon whisk.
- Whisk in your slurry, it will instantly begin to thicken as it simmers.
- Simmer for a few more minutes as it thickens then transfer to a jam jar to cool.
- Crush the digestives with a rolling pin in a zip lock bag or in a food processor.
- Melt butter in a saucepan on a low heat, remove from the heat then pour in digestives and combine with a fork until crumbly.
- Line muffin tins with ~2cm strips of parchment paper strips to easily lift them out. Spread a little melted coconut oil over the strips and base of each muffin hole to make it easier to remove each.
- Divide the base mixture across all 12 muffin holes (approx 1 medium batter scoop) then press down with your fingers or the back of a spoon so that each is ~1cm thick.
- In a bowl with a balloon hand whisk mix together cream cheese, plant based greek style yoghurt, maple syrup and vanilla bean paste.
- Once combined, briskly whisk through the melted coconut oil and lemon juice.
- Pour the creamy mixture evenly into each muffin tin, then dollop teaspoonfuls of the Acai jam and swirl with a toothpick.
- Pop them in the fridge overnight or for at least 6 hours to set. Carefully lift each bite out of the muffin tin using the strips once set.
How to store:
Store in the fridge in an airtight container for up to 3 to 5 days.
Tips for making the best raw vegan cheesecake bites?
When adding in the melted coconut oil, stir briskly so that it combines well before solidifying in clumps.
Açai Cheesecake Bites
SEASON Summer, AutumnEquipment
Ingredients
For the cheesecake filling
- 1 1/3 cups plant based cream cheese
- 1/3 cup plant based greek-style yoghurt
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1/2 tsp lemon juice
- 1/4 cup melted odourless coconut oil
For the bases
- 1 3/4 cups plant based gluten free digestive biscuits
- 5 tbsp melted plant based butter use block butter
- 1/4 tsp fine salt
For the Açai Berry Jam
- 100 grams acai berry puree
- 2 tbsp maple syrup
- 4 tsp lemon juice
- 2 tsp cornflour
- 2 tsp cold water
Instructions
- To create the Acai jam, pour the Acai Life sachet into a small saucepan alongside the maple syrup and lemon juice and simmer on a low heat for a minute or so, stirring with a balloon whisk until the Acai has melted and ingredients are combined. Make a slurry with the cold water and cornflour in a small bowl and vigorously whisk as you pour in the slurry. It will instantly begin to thicken as it simmers. Be sure to whisk briskly so that no lumps of cornflour form. Allow to simmer for a few minutes then transfer to a jam jar to cool.
- Crush the digestives with a rolling pin in a zip lock bag or in a food processor. Melt butter in a saucepan on a low heat, remove from the heat then pour in digestives and combine with a fork until crumbly.
- Line muffin tins with ~2cm strips of parchment paper strips to easily lift them out. Spread a little melted coconut oil over the strips and base of each muffin hole to make it easier to remove each. Divide the base mixture across all 12 muffin holes (approx 1 medium batter scoop) then press down with your fingers or the back of a spoon so that each is ~1cm thick.
- In a large mixing bowl with a balloon hand whisk mix together cream cheese, plant based greek style yoghurt, maple syrup and vanilla bean paste. Once combined, briskly whisk through the melted coconut oil and lemon juice.
- Pour the creamy mixture evenly into each muffin tin, then dollop teaspoonfuls of the Acai jam and swirl with a toothpick.
- Pop them in the fridge overnight or for at least 6 hours to set. Carefully lift each bite out of the muffin tin using the strips once set.
- Transfer to an airtight container and store in the fridge for up to 3 to 5 days.
You can make your own jam by mixing berries of your choice with maple syrup and a dash of lemon juice, then thickening with the same cornflour slurry strategy as this recipe. For an even easier option, you can use a ready-bought jam that’s refined sugar free.
