Mini No-Bake Raspberry Cheesecake Bites

By Jess

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These mini no-bake raspberry cheesecake bites are quick to make and easy to store in bite-sized pieces, and are the perfect sweet treat for busy days.


How to Make No-Bake Cheesecake Bites

blending cashews

Blend the filling: Put the honey, almond milk, coconut oil, soaked cashew nuts, and vanilla extract in a blender and blend until smooth.

Prepare the ice tray: Grease the ice cube tray with coconut oil and spoon melted chocolate into each cube mold. Make sure the bottom and sides are covered in chocolate, and freeze for 30 minutes.

adding the cheesecake filling

Add the filling: Spoon the filling into each frozen chocolate mold. Add one frozen raspberry to each mold and push it into the filling. Top with melted chocolate and freeze for a minimum of four hours. Remove from the freezer about five minutes before serving.

chocolate covered raspberry cheesecake bites

Storing and Refrigerating Instructions:

To Store: Cheesecake bites can be stored in the freezer for up to three months. You can keep them in the molds or take them out and store them in freezer-safe bags or containers. I’d recommend taking them out and putting them in a freezer-safe container for easy access and to stop them from being squished in a freezer-safe bag.

To Refrigerate: Cheesecake bites are best served directly from frozen, but you can keep them in the refrigerator for up to three days as long as they are stored in an airtight container. Keep in mind that you’ll need to freeze them first to let them set properly and then refrigerate after.

paleo cheesecake bites

P.S. – Cheesecakes are a dessert staple. Unfortunately, the ingredients list leaves a lot to be desired, especially if you are strictly Paleo. So, we’ve taken it upon ourselves to create other paleo-friendly creations that are sure to rival traditional desserts. Give these ones a go:

#1Paleo Salted Caramel “Cheesecake” Bars

#2No Bake Paleo Strawberry “Cheesecake”

#3No-Bake Key Lime “Cheesecake”


    • 10 oz melted dairy free, sugar free, paleo approved dark chocolate
    • ½ cup raw cashews, soaked
    • ¼ cup coconut oil plus extra fro greasing
    • 3 tbsp honey
    • 2 tbsp almond milk
    • 1 tsp pure vanilla extract


  1. To make the filling place the soaked cashew nuts, coconut oil, honey, almond milk and pure vanilla extract in a blender and blend until smooth.
  2. Grease an ice cube tray with extra coconut oil.
  3. Using a spoon pour the melted chocolate into each ice cube mold.
  4. Coat the bottom and the sides of each ice cube mold using your spoon.
  5. Place in a freezer for 30 minutes.
  6. Fill each ice cube mould with the filing.
  7. Add 1 frozen raspberry in each ice cube mould and top with melted chocolate.
  8. Return the ice cube tray in the freezer for minimum 4 hours.
  9. Remove from the freezer 5 minutes before serving.
  10. Carefully pop the cheesecake bites out of the ice cube tray and serve.


Serving Size





Total Time

4 hours

Prep Time

15 minutes

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