Dessert

Quick and Easy No Bake Raspberry Honey Cheesecake Bites

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These Quick and Easy No Bake Raspberry Honey Cheesecake Bites are a decadent yet light no-bake dessert. They’re also paleo, dairy, and grain-free.

Stacked raspberry cheesecake bites drizzled with raspberry sauce
Vegan Raspberry Cheesecake Bites with Rose Cardamom Honey on plate
Jar of rose cardamom honey
Vegan Raspberry Cheesecake Bites with Rose Cardamom Honey on plate with jar of honey in the background

There are certain foods you make quickly, whip them up in no time at all, and there are those that require love, care, and attention. Not because they’re particularly difficult to make, but because they require patience. They tease you at each step. This is particularly how I feel about these vegan raspberry cheesecakes bites with rose cardamom honey.

For this recipe, I’ve once again partnered with the master alchemists at Naturacentric. Their honey is unlike anything I’ve ever experienced. And I must say the moment I tasted their rose cardamom honey, I was awe-struck. I’m not sure I’ve tasted anything more flavorful and magical. It was like being in the center of a rose, experiencing it with all my senses. So I couldn’t wait to start creating with their Rose Cardamom Honey!

These cheesecake bites are incredibly easy to make but do require a bit of patience. Equipment wise, you need nothing more than a food processor, a 9×9 nonstick baking pan and a few pantry staples. The longest part is letting the cashews soak overnight and allowing for the cheesecake bites to chill and set.

These Raspberry Cheesecake Bites with Rose Cardamom Honey are:

  • Vegan
  • Paleo
  • Dairy-free
  • Grain-free
  • Gluten-free
  • Simple to make
  • Incredibly delicious

What do you need for making Raspberry Cheesecake Bites with Rose Cardamom Honey?

The great thing about this recipe is that everything is either shelf stable or frozen. Fresh raspberries are ideal for topping the cheesecake bites but if you want to use frozen, you certainly can.

Walnuts

Whether chopped, whole or diced, the important thing is that the walnuts are raw, not roasted or salted. The walnuts are an essential ingredient in the crust so you want them in raw form. They should not be soaked or sprouted either.

Coconut

The coconut I prefer using is shredded. I’ve tried flakes but I find that shredded blends best with the honey, walnuts and dates. It creates a smooth crust and a perfect base for the actual cheesecake bites.

Dates

Whether you’re using Medjool dates or Deglet Noor (the most common date) is entirely up to you and whatever you can find. I use Deglet Noor for this recipe but if all you have is Medjool Instead of using 8 Deglet Noor, just use 6 Medjool.

Cashews

Cashews are probably the most important ingredient in this recipe. And the reason they’re so important is because they’re going to be our binding agent holding our cheesecake together. The key to getting a cheesecake like consistency is to soak the cashews. They need roughly 16 hours to soak in order to produce a creamy consistency.

Honey

Cardamom Rose Honey offers the perfect texture, consistency and flavor for these cheesecake bites. It’s floral, bright and adds a certain smooth elegance to the recipe.

Coconut Milk

For this recipe you want to make sure you’re purchasing full fat coconut milk. We will only be using the cream part of the coconut milk so the watery part can be saved for smoothies.

Coconut Oil

Another binding agent along with the cashews and coconut milk, is coconut oil. It will help to thicken the cheesecake without hardening it. It will provide the perfect consistency.

Raspberries

Raspberries will help to create the sauce for the cheesecake bites. You can use frozen or fresh. I used a combination of both. Frozen for the sauce and fresh for topping the cheesecake.

Tips and Substitutions

There are a few essential tips, that are not difficult but important when it comes to creating these simple and delicious raspberry cheesecake bites!

Cashews – Make sure you soak the raw cashews for at least 16 hours. Cover them with about 2 inches of water and let sit. The cashews will absorb the water and plump up. When you’re ready to make your cheesecake bites, just discard the water and give them a pat with a towel.

Coconut milk – When picking out coconut milk, I recommend going for an organic, full fat good brand. I have a recommendation but if you’re picking it out in person, there’s a simple test you can do. Shake the can. If you get a sloshy sound, pick a different coconut milk. When you’re unable to hear much when shaking it, that’s the one for you. This way you’ll get a nice creamy layer

Raspberries – Because most frozen raspberries have seeds, I recommend straining your sauce once you’ve made it to create a smooth sticky consistency. Alternatively, you could leave the sauce out entirely if you don’t want to make it but it adds a nice layer of brightness to the cheesecake bites.

Other no-bake recipes you may like:

Vegan Raspberry Cheesecake Bites with Rose Cardamom Honey in hand
Vegan Raspberry Cheesecake Bites with Rose Cardamom Honey on plate up close.
Yield: 16

Raspberry Cheesecake Bites with Rose Cardamom Honey

Raspberry Cheesecake Bites with Rose Cardamom Honey

Vegan Raspberry Cheesecake Bites with Rose Cardamom Honey are decadent yet light and infused with flavors of Rose and Cardamom.

Prep Time 15 minutes
Additional Time 20 hours
Total Time 20 hours 15 minutes

Ingredients

  • 5 tbsp Naturacentric Rose Cardamom Honey divided 
  • 8 Deglet Noor (most common) Dates
  • 1 cup walnuts
  • 1 cup shredded coconut
  • 1 cup cashews
  • 1 can full fat coconut milk (cream only)
  • 2 tbsp coconut oil
  • 1/2 cup frozen raspberries 
  • 1/4 cup fresh raspberries, halved
  • 2 tsp vanilla extract

Instructions

  1. Add cashews to a bowl and cover with 2" of water. Soak for at least 16 hours.
  2. In a food processor combine walnuts, dates, shredded coconut and 2 tbsp rose cardamom honey. Mix until you have a sticky mixture
  3. Add the mixture to a 9X9 pan and press firmly until you have a flat layer. This will create the crust. Place pan in the freezer to set.
  4. Clean the food processor well and dry the parts. Add just the cream part of the coconut milk, coconut oil, soaked cashews, vanilla, and 2 tbsp rose cardamom honey. Puree until you achieve a smooth texture.
  5. Add the mixture to the chilled pan and spread evenly.
  6. Top with raspberries and refrigerate for 4 hours.
  7. Meanwhile add frozen raspberries and 1 tbsp rose cardamom honey to a small saucepan and bring to a simmer. Mix regularly until the mixture becomes smooth and is fully incorporated.
  8. Strain mixture until you have a smooth puree.
  9. Once raspberry cheesecake bites are set, slice them into 16 pieces or as big as you'd like and top with raspberry sauce before serving. Alternatively, you can pour the sauce once the cheesecake bites have set and store them in the refrigerator covered.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 203Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 74mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 3g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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8 Comments

  • Reply
    Kristen Wood
    May 5, 2020 at 3:41 am

    This is absolutely stunning! I can’t wait to try it. 🙂

    • Reply
      Daniela Modesto
      May 5, 2020 at 10:04 am

      Thank you so much my dear friend!! These were so much fun to make 🙂

  • Reply
    Donny
    May 13, 2020 at 4:52 pm

    OMG these look amazing! And so easy for such a fancy-looking dessert.

    • Reply
      Daniela Modesto
      May 13, 2020 at 6:07 pm

      Thank you so very much Donny!!! They are so super simple!

  • Reply
    Stacey Crawford
    May 16, 2020 at 6:34 pm

    Wow, these are absolutely stunning! That rose cardamom honey is calling to me! I must get some.

    • Reply
      Daniela Modesto
      May 16, 2020 at 8:57 pm

      Thank you so much, Stacey! I agree with you there! It’s so tasty!!

  • Reply
    jennifer
    May 18, 2020 at 9:14 pm

    beautiful! what a lovely sweet treat for the end of a meal . .. can’t wait to make!

    • Reply
      Daniela Modesto
      May 19, 2020 at 9:41 am

      Thank you so much, Jennifer! I very much appreciate that!

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