An aromatic combo of cinnamon and toasted almonds is bound together with sweet, rich dates for a delicious nutty base that’s topped with creamy, smooth, and tangy cherry decadence. Nutrient dense and topped with dark chocolate, these little “cheesecake” minis are completely dairy free and can be enjoyed at room temperature or frozen―either way, they’re delicious!
Nutrient powerhouse that helps you sleep!
Not only are cherries rich in fibre, antioxidants, vitamins, and minerals, but tart cherries also contain melatonin and tryptophan, an essential amino acid that supports the body’s production of melatonin and serotonin―both of which are important for sleep!
This recipe was originally published in the December 2025 issue of alive magazine.
Cherry Chocolate Vegan Cheesecake Minis
Ingredients
- 1 cup (250 mL) raw almonds
- 1 1/2 cups (375 mL) raw cashews
- 2 1/2 cups (625 mL) filtered water
- 1 cup (250 mL) pitted Medjool dates
- 1/4 cup (60 mL) unsweetened finely shredded coconut
- 3 Tbsp (45 mL) cocoa powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) sea salt
- 2 Tbsp + 1/4 cup (30 mL + 60 mL) coconut oil, melted and cooled, divided
- 1/2 cup + 1 cup (125 mL + 250 mL) chopped pitted frozen dark cherries, divided
- 3/4 cup (180 mL) coconut cream
- 1/2 cup (125 mL) fresh lemon juice
- 1/3 cup (80 mL) maple syrup
- 1/4 cup (60 mL) coconut oil, melted
- 1/4 cup (60 mL) grated 70%+ dark chocolate
Directions
01
Preheat oven to 350 F (180 C). Line medium baking sheet with parchment paper. Line muffin tray cups with parchment paper liners.
02
To prepared baking sheet, add almonds and roast in preheated oven for 10 to 15 minutes, stirring halfway through, until golden brown and fragrant. Remove from oven and set aside to cool.
03
To quick-soak cashews, bring water to boil in medium saucepan, then add cashews. Cover with lid and turn off heat. Let soak for 30 minutes; then rinse with cold water.
04
To food processor with large blade, add toasted almonds and pulse until texture of finely chopped nuts. Add dates, coconut, cocoa, cinnamon, and salt, and pulse until well combined. Drizzle 2 Tbsp (30 mL) coconut oil through feed tube while blending, until mixture combines and sticks together.
05
Firmly press 2 1/2 Tbsp (37 mL) of almond mixture into each parchment paper-lined muffin cup to make even layer; set in freezer.
06
To highspeed blender, add drained cashews, 1/2 cup (125 mL) cherries, coconut cream, lemon juice, maple syrup, and remaining 1/4 cup (60 mL) coconut oil. Blend until smooth. Pour onto muffin cup base layer and top equally with remaining 1 cup (250 mL) cherries. Lightly stir cherries into cheesecake mixture and top with grated chocolate. Freeze for 4 to 6 hours. Remove from freezer 1 hour before serving.
07
Stores well in freezer in sealed glass container for up to a week.
Susan Rossit, RHN, is a holistic nutritionist, recipe developer, and food fanatic. If she’s not in her kitchen cooking it, she’s in her garden growing it. @ahealthylatitude
