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Golden Milk Cheesecake Bites

Golden Milk is now served, bite sized. 
You can now get your daily benefits of SR® Golden Milk by indulging in these tasty cheesecake bites! This creamy, vegan-friendly recipe is sure to satisfy your sweet tooth. Golden Milk cheesecake bites are made with healthy fats from the pecan crust to the cashew & coconut filling. That means you can have zero guilt about treating yourself to these delicious bites- morning or night. 

Ingredients

(makes about 8-10 bites) 

 

For the Crust:

1 ½ cup Pecans 

½ cup Dates, pits removed 

2 tbsp Maple Syrup Butter

 

For the Cheesecake:

2 cups raw Cashews

1 heaping scoop SR® Organic Golden Milk 

¾ cup Coconut Milk 

⅓ cup Maple Syrup

¼ cup Coconut Oil 

2 tbsp Lemon Juice 

1 tsp Vanilla Extract 

 

Toppings: Coconut Flakes, Cinnamon, Pecans

Golden Milk Cheesecake Bites

Golden Milk is now served, bite sized. 
You can now get your daily benefits of SR® Golden Milk by indulging in these tasty cheesecake bites! This creamy, vegan-friendly recipe is sure to satisfy your sweet tooth. Golden Milk cheesecake bites are made with healthy fats from the pecan crust to the cashew & coconut filling. That means you can have zero guilt about treating yourself to these delicious bites- morning or night. 

Ingredients

(makes about 8-10 bites) 


For the Crust:

1 ½ cup Pecans 

½ cup Dates, pits removed 

2 tbsp Maple Syrup Butter


For the Cheesecake:

2 cups raw Cashews

1 heaping scoop SR® Organic Golden Milk 

¾ cup Coconut Milk 

⅓ cup Maple Syrup

¼ cup Coconut Oil 

2 tbsp Lemon Juice 

1 tsp Vanilla Extract 


Toppings: Coconut Flakes, Cinnamon, Pecans

 

Directions:

  1. In a food processor or blender add all ingredients for the crust and blend until ingredients are well combined and create a dough-like consistency (the crust should be sticky and easy to shape). 
  2. Lightly spray a cupcake pan to prevent the bites from sticking and place a strip of parchment paper in each mold (this will help when removing the bites from the individual cupcake molds once frozen). 
  3. Place about 2 tablespoons of the crust on the bottom of the cupcake molds. Press down firmly to flatten. 
  4. Make the cheesecake mixture by putting all of the ingredients in a high speed blender. Add more liquid if needed (coconut milk, lemon or syrup).
  5. Pour in the cheesecake mixture on top of the crust to fill the cupcake molds to just below the rim. 
  6. Place in the freezer for about 2-3 hours or until completely hardened. 
  7. Remove from the freezer and let defrost for about 5-10 minutes before serving.
  8. Add toppings of choice and ENJOY! 

 

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