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No Dairy, No Bake Golden Coconut Cheesecake Bites

July 25, 2019

Golden Coconut Cheesecake Bites

Luscious, creamy, and deceptively airy, cheesecake coats the tongue languidly in a dreamy layer of silky sweetness. Perhaps an occasional indulgence, real-deal cheesecake may be an otherworldly dessert experience. We created a no dairy, no bake version of cheesecake that includes cashews and coconut milk for all of the creaminess of cheesecake without the cream cheese. Our version captures the velvety mouthfeel and moist, crumbly crust without the cloying excess. This one uses our golden turmeric collagen for a warm spicy flavor and sunshiny color, but you could sub our vanilla coconut collagen for a more subdued taste, or our chocolate coconut collagen to scratch a chocolate itch.

Golden Coconut Cheesecake Bites Recipe

No Dairy, No Bake Golden Coconut Cheesecake Bites

Time: 6 hours, 40 minutes 

Servings: 16


For the crust:

  • 2 cups Purely Elizabeth granola
  • ½ cup melted coconut oil 

For the filling:

You will also need:

  • 6x9-inch baking dish
  • parchment paper


  • Soak cashews for at least 4 hours in enough water to cover. 
  • Line baking dish with parchment paper.

Golden Coconut Cheesecake Bites Recipe

  • Pulse granola in food processor until it resembles a graham cracker crust (alternatively, you can place it in a plastic bag and hit it with a rolling pin until crumbs form).
  • Add in melted coconut oil, and then smooth out in the bottom of the baking dish. Place in refrigerator.

Golden Coconut Cheesecake Bites Recipe

  • Drain and place cashews in a mixer or food processor. Add in melted coconut oil as well.
  • Scoop just the coconut milk cream in with the cashews (saving the remaining liquid for later). 
  • Pour in enough remaining coconut liquid to get the mixer or food processor going. The goal is to continue adding just enough liquid so that everything becomes smooth. You want it as thick and creamy as possible. This will take some pulsing, stopping the processor to scrape down the sides, and adding in a little liquid at a time. 
  • In the event that you run out of coconut liquid, you can add in a little water.
  • Once you’ve combined the cashews, coconut milk, and coconut oil, add the Collagen Fuel and blend.
  • Pour on top of crust and freeze until fully hardened, about 2 hours. 

Golden Coconut Cheesecake Bites Recipe

  • To serve, remove container from freezer and allow to come to room temperature on the counter (about 5–7 minutes). Or, loosen bars from baking dish by setting them in hot water for about a minute, or until parchment easily lifts out. Cut and serve.
  • Store extras wrapped in parchment paper in a freezer-safe bag or container. 

Golden Coconut Cheesecake Bites Recipe

Nutritional information (per serving; 1 bite):

Calories: 298

Carbs: 13 grams

Net Carbs: 11.2 grams

Fat: 25 grams

Protein: 8 grams

Nutritional information calculated using Cronometer.

Golden Coconut Cheesecake Bites Recipe

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