Yup — there’s a juicy cherry on top of each of these delightful Mini Chocolate Cherry Cheesecake Bites.
Almond flour and dates form the nutty and slightly sweet crust, while Chocolate Shakeology, ricotta, cherries, almond milk, vanilla extract, and cinnamon blend to create the flavorful, creamy cheesecake filling.
The best part? You can be noshing one of these delicious cheesecakes in less than an hour.
Satisfy your cravings with a deliciously decadent chocolate-flavored superfood dessert.
Mini Chocolate Cherry Cheesecake Bites
These cheesecake bites have a nutty crust with Chocolate Shakeology, ricotta, cherries, vanilla, and cinnamon creating the creamy filling.
- ¾ cup / 85 g almond flour
- 4 pitted dates
- 1 Tbsp. extra-virgin coconut oil
- ½ cup / 70 g fresh (or frozen) pitted cherries, divided use
- ¾ cup / 185 g part-skim ricotta cheese
- 2 scoops Chocolate Shakeology
- 2 Tbsp. unsweetened almond milk
- 1 tsp. pure vanilla extract
- 1 dash ground cinnamon
Line 8 muffin cups with muffin cup papers (or use silicone muffin cups); set aside.
Add almond flour, dates, and oil to a food processor; cover. Pulse to blend.
Using clean hands, press almond flour mixture into bottoms and up sides of prepared muffin cups; set aside.
Cut 4 cherries in half; set aside.
Add ricotta cheese, Shakeology, remaining cherries, almond milk, extract, and cinnamon to food processor; cover. Pulse until smooth.
Evenly divide ricotta mixture among prepared muffin cups; gently tap the pan to help the mixture settle.
Garnish each cheesecake bite with a cherry half.
Freeze for at least 30 minutes before serving. Store frozen in an airtight container for up to 2 weeks. If frozen, set out at room temperature for 10 minutes before serving.
Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
*Total Sugar 8 g, Added Sugar 1 g
Container Equivalents (Regular & Vegan)
2B Mindset Plate It!
Enjoy 2 servings (2 cups) to make a complete breakfast.