A dessert… a snack… an appetite curbing delicacy… check out these BOMB Vegan Cheesecake Beauty Bites – our adaptogenic take on a classic dessert. Make them with just 10 clean ingredients that are likely already staple items in your pantry.
You might be asking, "What makes them beauty bites?," and like the wellness gurus we are known to be, we're here to tell you all about that.
The main active component in this recipe is our Glow Getter Collagen Blend, a 5 ingredient blend of superfoods and herbs that promote collagen production in the skin. This is by far the most superior plant-based collagen blend on the market because it contains no "fluff ingredients." Oh, and it does far more than just simply enhancing your skin health. It also boosts your energy levels naturally, so even if you're skipping out on the caffeine, you're still sure to feel awake and vibrant!
Frankly, the best part is that these babies are 100% vegan and gluten-free, so no dairy or animal product to weigh you down and make you feel *blah*. Idk about you, but we hate feeling like sh*t after eating an indulgent dessert, so we’ve made something yummy that you can eat morning, day, or night and feel good about!
This recipe is totally plant-based, can be made completely nut free, tastes creamy and delicious, and nourishes your skin from the inside out with nutrients.
Our Vegan Cheesecake Beauty Bites recipe is here to fulfill your sweet tooth’s desires and promote collagen production for a glowier you. And keep in mind that this is also a perfect recipe to save for future parties and gatherings (Like, remember those? Thanks COVID).
All you need are the ingredients listed below, a large food processor or blender (we used a Vitamix), and a muffin pan (We recommend a silicone pan because it makes the bites much easier to remove. Trust us on this one!)
*To get your cheesecake crust just right, make soak your slivered almonds overnight and drain before blending!
* Refrigerate both cans of coconut cream overnight for a thick cream consistency (aka, don’t skip this step)!
This recipe yields 10-12 beauty bites
For the Crust
- 2 tbsps of cashew butter (sunbutter for nut-free)
- 4 tbsps of coconut sugar
- 1 cup of coconut flour
- 1 cup of soaked and drained, slivered almonds (sunflower seeds for nut-free)
For the Filling
- 2 14oz cans of coconut cream, chilled
- 4 tbsps of coconut oil
- ½ a cup of tahini
- 5 tbsps of maple syrup
- Zest from one orange
- 2 tsps of the Glow Getter Collagen Blend
First, prepare the crust, aka the first layer of this dreamy dessert. Place the cashew butter, coconut sugar, coconut flour, and soaked, drained almonds into a large food processor or blender. Whirl until blended into a smooth paste. We recommend adding splashes of water until the desired consistency. Fill ⅓ of each cup inside of the muffin pan with the crust mixture and press down until firm. Place your muffin pan to the side or in the refrigerator and clean out your food processor or blender so you can make the next layer.
Next, you’re going to make the perfectly sweet and creamy middle filling. Drain the liquid from both cans of chilled coconut cream and place in the blender or food processor along with the coconut oil, tahini, maple syrup, and orange zest. Don’t add your collagen blend just yet!
Blend the ingredients until it’s so smooth that you can’t resist a little taste testing (or if you’re like us, copious spoonfuls). Put half of the mixture into a bowl and set aside to use for the middle filling (you’ll be using the half inside the blender for the third layer).
Using the mixture inside of the bowl, fill another ⅓ of each muffin cup layering on top of the crust. Place your muffin pan inside of the freezer for 30 minutes to ensure that your second layer will become nice and firm.
Lastly, it’s the moment we’ve all been waiting for! Well, besides finally getting to eat these tasty beauty bites. Place 2 full teaspoons of the Glow Getter Collagen Blend into the remaining mixture (the half you left inside of your blender or large food processor). Blend until you see that stunning, baby blue hue and apply as the third layer once the second layer has sat in the freezer for 30 minutes.
Freeze for 6-8 hours to set the layers, and get ready to enjoy! Be sure to thaw for 30-45 minutes before eating for the best consistency.
And BOOM. There you have the most delicious, creamy little bitches you’ll ever eat. Our favorite way to eat these is as a snack with our afternoon matcha latte (because like, who doesn’t love a little pick-me-up with no crash?).
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The Official Team