This is a place where we smash diet culture. Meaning, there is no room for fad diets, eliminating food groups, juice cleanses or glorifying "clean eating." This blog is meant to bring truth and shed light on the fact that ALL foods provide us with energy no matter what. Food is meant to be enjoyed and my goal is to ultimately remove the guilt and shame that diet culture may have taught you & nurture a positive relationship with food.

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Snacks & Sweets

May 22, 2018

Mini No-Bake Chocolate Cheesecake

I don’t know about you but cheesecake has always been one of those intimidating desserts to make. I decided to make a simple no-bake Chocolate Cheesecake, dairy free recipe for you guys using whole food friendly ingredients! Find the Recipe at the bottom of the page.

No-Bake Chocolate Cheesecake Bites

Le Crust:

Let’s start with the crust which I could have made from scratch. However, to cut down on some time I used Thunderbird Bars Hazelnut Coffee Maca bars to keep it simple. Any real food bar can work as they’re easy to mold when pressing into the muffin tin. The Coffee flavor in this particular bar really brings out the rich chocolate flavor in these bad boys as well.

Once the bars are pressed into your muffin tin you are on your way to creating the delicious chocolate cheesecake filling!

Le Filling:

I wanted to make the filling with whole ingredients and opted for a heavy amount of cacao powder. I love a rich chocolate flavor so if you’re more of a sweet tooth fan then add more maple syrup or dates.

Finally, A litte pro-tip for when you are done filling the muffin tins. Use a rubber spatula to scrape off the tops to make them nice and even. After you’ve let them sit in the freezer for an hour or so use a blunt end knife to pop out each of the mini cheesecakes! Leave a review at the bottom if you end up making these, I love hearing how yours turned out!

Mini No-Bake Chocolate Cheesecake

A rich, creamy, dairy-free chocolate cheesecake without all the hassle!


  • 4 Thunderbird Bars (I used hazelnut-coffee-maca bar)


  • 3/4 C Cacao Powder
  • 2 C Raw Organic Cashews (unsalted)
  • 5 Whole Pitted Dates (can replace with an additional 1/4 C Maple Syrup)
  • 1/2 C Coconut oil
  • 1/4 C Maple Syrup
  • 1/2 C Water
  • 2 tsp Vanilla
  1. Soak cashews for 10-15 minutes in hot water then rinse under cool water to soften nuts.
  2. While cashews are soaking unwrap all of your Thunderbird bars and divide into thirds. The fourth bar can be used to fill out any bottoms that are a bit thin.

  3. Press the divided bars into 8-9 of the muffin tin bottoms to create your crust, make sure it’s not too thin

Mixing Filling:

  1. Place cashews into blender or food processor with maple syrup, vanilla, and water. Blend for 1 minute to get it creamy, you may need to scrape down sides after 30 seconds.
  2. Next, add in cacao powder and coconut oil.
  3. Blend for an additional 2-3 minutes. You may have to scrape down the sides a few times. Keep blending until smooth
  4. Once the filling is blended begin scooping your filling into your muffin tin. Fill them to the top and scrape off the tops with a spatula to make then even.
  5. Place the muffin tin into your freezer to allow them to set for 1-2 hours before removing from pan.
  6. Use a thin knife to pop out of tins and let stand for 1-2 minutes before indulging in these rich chocolatey cheesecake bites!


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