The Learning Centre


No Bake Protein Cheesecake Bites

By Genuine Health

Healthy, vegan, and no oven required… what’s not to love about these decadent mini cheesecakes?

Makes 12 mini cheese cakes



  • ½ cup medjool dates, pitted
  • ½ cup almonds or walnuts
  • ½ tsp ground ginger


  • ¾ cup cashews, soaked overnight then drained
  • ¼ cup full fat coconut milk
  • ¼ cup coconut oil
  • 1/8 cup fermented Vegan proteins+ vanilla
  • ½ lemon, juiced
  • 1/8 cup maple syrup
  • 1/8 cup sour cherries (or berry of choice)


  1. Lightly grease a mini muffin tin with a small amount of coconut oil
  2. To the bowl of a food processor add dates, nuts and ginger. Pulse until mixture comes together and holds it shape when pressed. Divide amongst muffin cups. Using your hands or a small spoon pack mixture down to form the crust.
  3. In a blender combine cashews, coconut milk, coconut oil, fermented Vegan proteins+, lemon juice, and maple syrup. Blend on high until smooth and creamy. Spoon mixture into each muffin cup. Top with sour cherries (or berries of choice).
  4. Place in freezer until mixture is firm. To release cheesecakes, run a warm butter knife around the edge. Keep frozen until ready to serve.