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🧁🧁🧁 Say Cheese(cake): These 9-Ingredient Decadent Creamy Maca Cheesecake Bites Will Make You Smile

February 17, 2022

Maca cheese cake

Okay friends, these maca powered mini cheesecakes are seriously off the charts delicious with an added boost from Smartbite Buckwheat Crispbreads crust. We love small-bite desserts for a little sweetness during a busy week, especially when made in advance and frozen. Although our busy lives and schedules often pull us away from a traditional sit-down meal, we always have dessert in our back pocket to bring the crew together.

These creamy, vegan and gluten free Maca Cheesecakes are powered by the need for togetherness and healthy deliciousness, one bite at a time.  

 

vegan maca cream

 

You are going to love these little delish bites. Why? They are: 

〰 creamy
〰 perfectly sweet
〰 slightly tart
〰 luscious
〰 sexy
〰 smooth
〰 insanely satisfying
〰 perfect topped with coco whip cream 

 
OK, this is beginning to sound like a Victoria’s Secret ad. You catch our drift. Just make, these, cheesecakes!

 

vegan cheesecake crust 

INGREDIENTS 

watch the recipe video here 👀

CRUST

FILLING 

  • 100 g cashew cheese
  • 30 g peanut butter
  • 50 g honey (sub maple syrup)
  • 1 TSP Maca powder
  • top with your fave biscuits and dark chocolate (optional)

 

vegan cheesecake crust in a muffin tin

 

PROCEDURE 

1. Add crispbreads to a food processor and pulse at least 10 times. 

2. Next add date paste and pulse multiple times. Then add date syrup and melted dark chocolate and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more crispbreads. 

3. Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

4. Next scoop in heaping 1 TSP amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.

5. Add all filling ingredients to a blender and mix until very smooth.

6. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

7. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more melted dark chocolate mixed with PB. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.

Optional: You can set them out for 10 minutes before serving to soften, but we liked them frozen as well

 

vegan maca cheesecake

 


Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 
Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks



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