Go Back
+ servings

No-Bake Chocolate Swirl Cheesecake Squares

Prep Time 4 hours
Total Time 4 hours
Servings 30 cheesecake bites
Calories 144kcal


  • CRUST:
  • 1 cup Medjool dates pitted
  • 3/4 cup chopped pecans
  • 1-1/2 cups cashews soaked in hot water for 1 hour
  • 1/2 cup coconut milk or regular milk
  • 1/3 cup agave syrup
  • 1/2 cup coconut oil melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips melted


  • Make the crust: Line an 8x8 square baking pan with parchment paper and set aside.
  • Place dates and pecans in a food processor and process until a large-crumb mixture forms. Evenly press crust mixture into the bottom of prepared pan. Place in freezer to chill.
  • Make the filling: Place cashews, coconut milk, agave, coconut oil, salt, and vanilla extract in a high-speed blender. Blend on high speed about 30 seconds until filling is completely smooth and creamy. Pour filling into chilled crust and gently smooth top.
  • Spoon melted dark chocolate randomly over cheesecake filling, then gently use a knife to swirl filling. (careful not to overswirl) Cover pan with plastic wrap and freeze cheesecake at least 4 hours until completely solid.
  • Use parchment paper to lift cheesecake out of pan. Cut cheesecake into 1-in squares. Store cheesecake bites in freezer until ready to serve. Enjoy!


Serving: 1g | Calories: 144kcal | Carbohydrates: 11.3g | Protein: 1.7g | Fat: 11.3g | Saturated Fat: 5.2g | Polyunsaturated Fat: 6.1g | Sodium: 23mg | Fiber: 1.3g | Sugar: 5.4g