Mini-batch Raw Brownie Cheesecake Bites

5 from 1 vote

Prep Time10

Freeze Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Keyword: brownies, cheesecake, chocolate, chocolate chip, gluten-free, low sugar, no-bake, plant-based, raw brownie, raw cheesecake, vegan

Servings: squares

Calories: 87kcal

1/4 cup (plant) ricotta or cream cheese (60 g) I used Kite Hill dairy-free ricotta, see recipe notes for how to sub cashews
2 tbsp oat flour (15 g) sub almond flour
1 tbsp maple syrup (21 g)
1 tsp lemon juice
1/2 tsp vanilla extract
1 tbsp chocolate chips (15 g)

Line your loaf pan with parchment. See link in recipe notes for the loaf pan I like to use (you can also use muffin pan).
In a medium bowl add nut butter and maple syrup and blend to combine (microwaving can help loosen up your nut butter so it blends nicely). Stir in oat flour and cocoa powder until smooth.
Add quick oats and stir together until your batter resembles cookie dough (if too dry and crumbly, add 1-2 tsp water at a time and stir again). Press evenly into your pan.
In a medium bowl stir together all cheesecake ingredients. Pour into pan, sprinkle with chocolate chips. Freeze about 1 hour until set.
Thaw for 5 minutes, slice and enjoy!

You can use cashews instead of the dairy-free cheese in this recipe. Soak 1 cup raw cashews (120 g) in hot water at least 1 hour, ideally overnight, drain and blend with 1/4 cup or so nut milk (or soaking water) and a pinch of salt until smooth. This will make about 1 cup dairy-free cheese substitute. You can freeze whatever you don't use for later.
Here’s a dairy-free ricotta alternative I have tested these with.
Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.
I would keep these treats frozen but they will hold their shape in the refrigerator as well.