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This post and recipe development was sponsored by Sprouts Farmers Market.
These no-bake “cheesecake” bites are a twist on a classic dessert. I LOVE cherry cheesecake, but since I’m dairy-free (and anti canned cherry pie filling) I don’t get to indulge in one of my favorite treats anymore.
That’s OK though, because I’ve recreated a super tasty version of this beloved dessert and they are completely dairy-free, grain-free, and gluten-free. But they’re not free of flavor, that’s for sure!
A little while back, Sprouts Farmers Market reached out to me and asked if they could hire me to develop a new recipe for them using ingredients from their private label Sprouts brand of organic products. Since I was a fan of Sprouts Farmers Market already AND I love the challenge of developing tasty new recipes, of course I said yes!
Since we are entering summer and the heat is upon us I wanted something that required little to no cooking. And something that was super easy to make. And bonus points if it was something that would be the perfect addition to summer picnics and BBQs.
I think I hit all three of those needs in this new recipe for No-Bake “Cheesecake” Bites with Cherry Balsamic Compote. The splash of Sprouts Organic Balsamic Vinegar in their Organic Cherry Preserves brings out the sweetness of the cherries and is the perfect complement to the cool, creamy “cheesecake” bites.
Not a fan of cherries? Or balsamic? No worries! Feel free to substitute any of your favorite jams or preserves in place of the cherry preserves (Sprouts has a great line of different fruit preserves to choose from). Or, even top with your favorite fresh or frozen fruits.
These little bites are super easy to make and taste great all by themselves. You could easily use this as a base recipe to create your favorite combo of flavors in an simple, allergen-friendly treat. I hope you enjoy!
About Sprouts Farmers Market
First of all, thank you to my sponsor, Sprouts Farmers Market, for allowing me to test out their wonderful products and put this amazing recipe together. I hope everyone enjoys these tasty little bites as much as we have! Sprouts has been a pleasure to work with and I hope the get the opportunity to develop more tasty recipes for them in the future.
If you’re not already familiar with Sprouts Farmers Market, they are a natural foods grocery store focused on helping people with their healthy eating journey. They love to inspire, educate, and empower every person to eat healthier and live a better life. Their mission is closely aligned with my own, which is why I was thrilled to partner with them on this project.
Their goal is to create a shopping experience that is fun, easy, and affordable. They have bright and cheery neighborhood grocery stores and offer a huge selection of fresh, natural, and organic foods at competitive prices.
They just recently built a new Sprouts Farmers Market not too far from me and I’m excited to have another addition to my grocery shopping routine. Their other locations in Denver have never been in my line of travel so I only was able to shop there when I was in different parts of town.
This new store is HUGE and beautiful. It was a lot of fun to stroll up and down the aisle looking at products and comparing prices with other stores in the area. They almost always came out a bit cheaper than other places. And I do like saving a buck or two on the grocery bill. 🙂 They also have clip and save mobile coupons which can save you even more moolah!
If you want to see if there is a Sprouts Farmers Market in your neck of the woods, check out their store locator here. Right now they have stores in Alabama, Arizona, California, Colorado, Georgia, Kansas, Missouri, New Mexico, Nevada, Oklahoma, Tennessee, Texas, and Utah, with new locations opening up all the time.
You can find them all over social media too, so go connect with them on:
Now, on to this DELICIOUS recipe! Hope you enjoy! 🙂
P.S. These bites are husband taste-tested and approved. Dear hubby is not dairy and gluten free like I am so he is always my guinea pig for new recipes. I feel like my tastebuds are different now that I have been gluten, grain, and dairy free for so long and what I think tastes good may not taste so swell to others. So, it’s always imperative for me to get an objective taste tester when creating new recipes. He tried one and immediately reached for another. And another. And then said “These are dairy-free? They’re DELICIOUS!”. Boom! Score 1 for wifey! 🙂
- Cheesecake Crust
- ⅓ cp coconut oil, melted
- 1 cp raw walnuts
- 1 cp raw pecans
- 8 medjool dates
- ½ tsp ground cinnamon
- pinch of sea salt
- Cheesecake Filling
- 12 ounces raw cashews, soaked
- ¼ cp coconut oil, melted
- ¾ cp coconut milk (or non-dairy milk of your choice)
- ⅓ cp maple syrup
- 2 tsp pure vanilla extract
- zest and juice of one lime
- pinch of sea salt
- Cherry Balsamic Compote
- 1 cp Sprouts Organic Cherry Preserves
- 1 tbsp Sprouts Organic Balsamic Vinegar
- 2 tsp coconut sugar (or granulated sweetener of your choice)
- Cheesecake Crust
- Warm your coconut oil over low heat until melted. Set aside.
- Place your walnuts, pecans, dates, cinnamon, and sea salt in a food processor.
- Pulse until the nuts are broken down into a coarse meal.
- With the food processor running, drizzle your melted coconut oil in and blend until the mixture starts to clump together.
- Spread your crust mixture into your pan(s) and press down until firm and even along the bottom.
- Set aside and prepare your cashew cheesecake filling.
- Cheesecake Filling
- Prior to preparation, place your cashews in a glass jar or bowl and cover with filtered water. Let soak for at least 6 hours or overnight (if you soak overnight, place cashews in the fridge).
- When your cashews are ready, warm the coconut oil over low heat until melted. Set aside.
- Place your cashews in a high speed blender (a food processor will work, but you may have to blend it a little longer to get it smooth and creamy).
- Add the coconut milk, maple syrup, vanilla extract, zest and juice of one lime, and a pinch of sea salt. Blend until mostly smooth.
- With the blender running, drizzle the melted coconut oil into the cashew mixture and continue blending until completely creamy. There should be no lumps left. This may take a couple minutes and you may need to scrape down the sides of the blender a couple times.
- Spoon or pour the cashew mixture into your pan(s) and then tap the bottom of the pan on the countertop to help even out the mixture on the top.
- Place cheesecake in the fridge for at least 3-4 hours before serving. You can also freeze if you need them to set more quickly.
- Serve chilled or at room temperature. These cheesecakes will keep their shape when they get to room temperature but they will be very, very soft (but super delicious! This is my favorite way to eat them!). If you are taking these on a picnic, keep in your cooler until you're ready to serve.
- Right before serving, spoon your cherry balsamic compote on the top and garnish with fresh lime zest (if desired). These also taste great with any kind of fruit or fruit preserves, so if you're not a fan of cherry, sub your favorite!
- Note about pans: I use small silicone muffin tins to make these because it makes it very easy to pop them out once chilled. You could use regular muffin tins (with liners, otherwise they will be hard to get out), a springform cheesecake pan, or a 9"x9" glass casserole dish (this will make thick bars). If you use a casserole dish, I would recommend putting wax paper or parchment paper in the bottom to help with removal once chilled.
- Cherry Balsamic Compote
- Place your Sprouts Organic Cherry Preserves, Sprouts Organic Balsamic Vinegar, and coconut sugar in a small saucepan.
- Heat the mixture over low heat until hot. Stir frequently to keep the mixture from burning. Cook for about 5 minutes to help the flavors blend together.
- Remove from heat and let cool to room temperature before serving. Can also be served cold.
- Bonus tip: This compote tastes delicious on grilled chicken or fish, so make extra!