Vegan Cheesecake on a Stick

By Saturday, December 12, 2015 0 No tags Permalink 0


My girlfriend and I made these during the holidays, and we loved them! 


  • 2 1/2 Cups Raw Soaked Cashews (Overnight)
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Maple Syrup, or Raw Honey
  • 1 tsp Pure Vanilla Extract
  • Juice of 1/2 a Lemon
Chocolate Coating;
  • 1 Cup Coconut Oil
  • 1/2 Cup Raw Natural Cocoa
  • 1/2 Maple Syrup, or Honey

Preparation Method

  1. Place all cheesecake filling ingredients into a blender or food processor, and blend until completely smooth.
  2. Spread a little additional coconut oil in silicone molds, and place cheesecake filling evenly into each mold.
  3. Place one toothpick into the center of each cheesecake bite.
  4. Place in the freezer overnight.
  5. Remove from freezer.
  6. Place all chocolate sauce ingredients into your food processor and blend until completely smooth.
  7. Pop each bite out of the cheesecake hold carefully, and dip into the chocolate sauce.
  8. Place on a wax-paper covered plate or tray, and coat in desired toppings.
  9. Plate + serve.
Tip – Store in the freezer. It’s also very important to serve directly from the freezer to help all the ingredients stay put. 




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