Vegan Mocha Cheesecake Bites (Gluten-Free)

posted by Melissa Huggins July 24, 2016 33 Comments
Vegan Mocha Cheesecake Bites

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They are gluten-free, dairy-free and guilt free. 

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They are gluten-free, dairy-free and guilt free. They are made with pure & natural ingredients.
Sometimes I just need coffee…or chocolate…or cheesecake and sometimes I need all three at once! Can anyone relate? Well, these Vegan Mocha Cheesecake Bites can satisfy those cravings all at once, but in a healthier way.

Last week was one of “those” weeks for me. I made delicious recipes to share, but some weren’t photographing the way I would like. Can you believe that some food isn’t photogenic?

Trust me, these Cheesecake Bites look innocent and cute, but they were so unruly during the shoot. Frozen desserts…plus hot lighting…equals disaster.

I always have a plan before I start shooting, but sometimes it doesn’t turn out the way I imagined it. With frozen desserts, I have to act quickly to change the setup and sometimes, I’m not quick enough.

Anyway, I was able to get a few shots in before they quit on me. My shoot officially ended when my light bounce fell on top of them and whipped cream splatted everywhere. Fun!

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They are gluten-free, dairy-free and guilt free. They are made with pure & natural ingredients.These heavenly Vegan Mocha Cheesecake Bites will satisfy your craving for coffee, chocolate, and cheesecake, but you won’t feel like crap after eating them. Sounds good, huh?

You won’t find any processed junk in these babies…they are made up of cashews, coconut milk, almonds, dates, pure maple syrup, coconut oil, pure vanilla extract, cacao powder and espresso powder.

They won’t make your tummy hurt from the dairy and processed sugars found in most standard treats. Also, you’ll be giving your body a healthy dose of protein, fiber, vitamins & minerals. You can enjoy them and feel guilt-free.

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They are gluten-free, dairy-free and guilt free. They are made with pure & natural ingredients.
Let’s talk about those layers

The base layer is a chocolate-almond crust, which is held together by naturally sweet dates. It has the perfect chocolate flavor with a slight almond-y crunch.

Next up, is the vanilla layer. It’s soft, creamy, sweet & velvety. It tastes so much better than dairy-based treats. The creaminess comes from cashews and coconut cream. They work magic together!

The topping is a decadent mocha layer. It’s rich, chocolate-y and has the perfect hint of coffee flavor. The aroma alone will give you an instant pick-me-up.

These heavenly bites are perfect just the way they are, but if you would like to dress them up, you can add dairy-free whipped cream and dust them with cacao powder.

So, are you ready to indulge in these Vegan Mocha Cheesecake Bites, but not feel like you overindulged?

Let’s do this!

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They are gluten-free, dairy-free and guilt free. They are made with pure & natural ingredients.

I’d love to hear from you

If you make this recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.


*Click photo to pin*



Vegan Mocha Cheesecake Bites
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They are gluten-free, dairy-free and guilt free. They are made with pure & natural ingredients. 

Course: Dessert
Recipe Type: Gluten-Free, Vegan
Servings: 10
Calories: 361 kcal
Author: Melissa Huggins - Vegan Huggs
Chocolate Almond Crust:
  • 1/2 cup raw almonds
  • 1/2 cup dates , pitted (*see note)
  • 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • A pinch of salt
Cheesecake Base:
  • 1 1/2 cups raw cashews , soaked in water for 4 hours or more
  • 1/3 cup coconut oil , liquified
  • 1 cup of coconut cream (*see note)
  • 1/2 cup pure maple syrup (*see note)
  • 2-3 teaspoons pure vanilla extract
  • 1/4 teaspoon of salt
Additional Ingredients for Mocha Layer:
  1. Place all ingredients into a food processor. Process until if forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency.
  2. Line a muffin pan with standard-size liners. Put about 1 heaping tablespoon of crust at the bottom of each liner. Press firmly down. (*see note) Pop in freezer while you make the filling
Vanilla Cheesecake Base:
  1. Drain & rinse cashews. Discard soaking water.
  2. Combine all ingredients (except raw cacao powder & espresso powder) in a blender or food processor. Blend until really creamy and smooth.
  3. Place 2 1/2 tablespoons of mixture on top of crust (for 10 cheesecake bites) Pop back in freezer for about 20 minutes, to firm up the layer a bit.
Mocha Layer:
  1. Place the raw cacao powder and espresso powder into the remaining filling. Blend until creamy and smooth. Pour about 2 1/2 tablespoons of filling on top of the vanilla layer. (approximate measurement for 10 cheesecake bites) Freeze for 4-6 hours. Thaw 3-5 minutes before enjoying. Store in airtight container in the freezer.
  2. Top with some homemade or store-bought whipped cream. Enjoy!
Recipe Notes

*This recipes makes about 10 cheesecake bites.


*DATES: If the dates aren't soft & somewhat moist, soak them in water for 15 minutes, before using. Drain well and pat dry before use.


*CRUST: If the crust sticks to your fingers and it's hard to press into liners. Use a small round jar, lined with plastic wrap to press down. I used the tamper from my food processor and it worked perfectly.


* COCONUT CREAM: If you don't have coconut cream, you can use a regular can of full-fat coconut milk. Don't shake the can before use, just scoop out & use most of the creamier, hardened part. You might need some of the liquid part to make up 1 full cup and that's totally fine. Some brands of coconut milk won't solidify properly. I recommend Native Forest, Trader Joe's and Thai Kitchen. You will still put the can in the fridge overnight & scoop the hardened part out. Save leftover liquid for smoothies or other recipes. Ultimately, you can use the coconut milk, even if it doesn't separate. The bites will still be delicious & creamy, just not as creamy as the other way.


*MAPLE SYRUP: If you want to reduce the amount of maple syrup, 1/3 cup gives a nice subtle sweetness. I prefer them like that, but my family likes them sweeter, so I use a 1/2 cup. It all depends on your desired taste. You can also use agave instead of maple syrup.


*MOCHA LAYER: If you'd like a stronger coffee flavor, add 1/2 - 1 teaspoon more of espresso powder, depending on your taste.


*Prep time doesn't include the freezing time of 4-6 hours.


Nutrition Facts
Vegan Mocha Cheesecake Bites
Amount Per Serving (1 Cheesecake bite)
Calories 361 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Sodium 5mg 0%
Potassium 376mg 11%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 15g
Protein 6g 12%
Vitamin C 0.9%
Calcium 5.2%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.



If you’d like to see more cheesecake bites, you might be interested in these Cherry-Coconut Cheesecake Bites.  They’re bursting with mouth-watering flavor and have the perfect balance of sweet & tart.

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Amy Katz from Veggies Save The Day July 25, 2016 at 6:42 pm

Looks amazing, Melissa! You sure are talented.

mhuggs July 25, 2016 at 9:14 pm

Thank you, Amy! They really are easy 🙂

Anna July 26, 2016 at 11:44 am

They look awesome Melissa!!! I can totally relate to you on this post 🙂 sometimes, despite having it all planned, things will go not the way I expected, and it’s sooooooo frustrating! especially with frozen noms:) but these babies look just perfect! That mocha layer sounds ahh-mayyzingg!!! xxx

mhuggs July 28, 2016 at 9:00 pm

Thank you, Anna. Yeah, the frozen items can be little brats. 🙂

Kim | UnrefinedRD July 27, 2016 at 7:29 am

You had me at cheesecake, but then coffee and chocolate added on makes it a must-try!

mhuggs July 28, 2016 at 8:56 pm

Thank you, Kim! Yeah, these three things are hard to pass up. Especially, when they are together 🙂

Kimberly/TheLittlePlantation August 8, 2016 at 1:41 am

Ahhh you did so well with these shots! My biggest food photography nightmare is melted chocolate. SO messy. Oh and brown sauce. Looks gross 🙂
Thanks for sharing.

mhuggs August 9, 2016 at 11:05 pm

Hi Kimberly, thank you so much. Melted chocolate drives me nuts too. Yes, I agree, brown sauce can really look gross. Some delicious foods just aren’t photogenic. 🙂

Gregg September 18, 2016 at 11:25 am

How many calories, grams of fat, etc?

mhuggs September 18, 2016 at 9:59 pm

Hi Gregg, I don’t have the nutritional information for this recipe. There is a great app called Calorie Count and you can plug in the recipe there. It’s free to sign up and no obligation. Thank you for stopping by 🙂

Jess September 29, 2016 at 7:29 am

These look so yummy Melissa! Keep seeing them all over Pinterest! I can’t wait to make them 🙂

mhuggs October 6, 2016 at 10:13 am

Thank you, Jess! I have a big stack in my freezer right now. I’ve been enjoying one every morning. Helps give me a kick start 🙂

Tyra October 9, 2016 at 9:57 am

Hi Melissa. For the cheesecake base, do you drain the cashews, or do you include the water in the mix?

mhuggs October 9, 2016 at 12:11 pm

Hi Tyra, The soaking water should be discarded. Thank you for alerting me…I included the note in the recipe now. I’d love to hear how they turn out for you. 🙂

Anne October 18, 2016 at 2:37 am

Hi, I get confused with coconut cream. I have something called coconut goodness in a jar also I can buy coconut cream in a block is that what I should use.

mhuggs October 18, 2016 at 4:28 pm

Hi Anne, I don’t believe the coconut cream block is the same. I think it’s more like coconut butter. The coconut goodness is also like a butter. If you don’t have coconut cream, you can use a regular can of full-fat coconut milk (in most stores). Don’t shake the can before use, just scoop out & use most of the creamier, hardened part. You might need some of the liquid part to make up 1 full cup for the recipe and that’s totally fine.

Nora November 15, 2016 at 10:46 pm

Hello, can i substitute cashews for another nuts?

mhuggs November 16, 2016 at 10:17 am

Hi Nora, I haven’t tried this with another nut, but I’ve seen many “cheesecake” recipes made with macadamia nuts. Do you have an allergy?

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Marina March 27, 2017 at 7:26 pm

My first attempt at these I mixed up” coconut cream” with “cream of coconut” which apparently comes already sweetened. Thankfully I cut the maple syrup in half so that helped but it was still too sweet for my taste. Can’t wait to try these again with the right kind of cream! 🙂

Melissa Huggins March 27, 2017 at 9:41 pm

Hi Marina, Thank you for trying them out. Darn, sorry you mixed up the coconut cream. I’ve done this in the past, too. Were you able to find the regular coconut cream? Trader Joe’s, Sprouts and Whole Foods all carry one. 🙂

Nicole January 14, 2018 at 4:10 pm

Is there anyway to make these with almond milk instead of coconut?

Melissa Huggins January 15, 2018 at 10:22 pm

Hi Nicole, you can use almond, but it won’t be as creamy as the full-fat coconut milk. It will still be delicious though 🙂

Shelly January 28, 2018 at 9:16 pm

Do these have to stay frozen or can they be stored in a cooler without melting?

Melissa Huggins January 28, 2018 at 11:31 pm

Hi Shelly, I keep them in the freezer. They’ll be too soft otherwise, like ice cream. Hope this helps. Thanks for stopping by 🙂

Amber January 29, 2018 at 6:36 am

Are you using Medjool Dates, or will any pitted work?! Thank you!

Melissa Huggins January 29, 2018 at 7:30 am

Hi Amber, any dates will work 🙂

Frances February 19, 2018 at 5:50 am

I would love to make these in a regular cheesecake pan, do the measurements change?

Melissa Huggins May 1, 2018 at 9:10 am

Hi Frances, I’m sorry for the late reply. This comment was in my spam folder 🙁 Yes, you can use a standard pan or two mini pans. Thank you for stopping by 🙂

victoria May 1, 2018 at 9:00 am

this is amazing! i had a question though, instead of dates can I use dried figs?

Melissa Huggins May 1, 2018 at 9:09 am

Hi Victoria, thank you so much! I haven’t tried it, but I think it could work. They might not be as sticky as the dates though. I wish I could be more help. I’d love to hear how it turns out for you. 🙂

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