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Bounty Bar Cheesecakes – Easy Bite Sized Cheesecakes

Creamy coconut filling, chocolate cookie crust, & topped with even more chocolate – These mini cheesecakes are a coconut and chocolate lover’s dream come true!

Bounty Bar Cheesecakes - 3 1/2 tbsp unsweetened cocoa powder, 1/4 cup coconut milk, 2 tsp vanilla extract, 1 tbsp maple syrup, 2 cups... Full recipe: https://chocolatecoveredkatie.com @choccoveredkt

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At this point, coconut might even be overtaking chocolate for how much I love it…

No wait; I take that back! Chocolate will always be my first love, which is why these mini coconut cheesecakes are pretty much the perfect dessert for someone like me – I don’t have to choose between chocolate and coconut this time. Anyone who knows how much I hate making decisions will understand how thrilled I am that I can have both of my favorite foods in the same dessert without having to make a choice. It really simplifies things in a complicated world.

The cheesecakes can be raw, vegan, gluten-free, soy-free, & paleo.

And they taste like eating a frozen Bounty Bar!

Bounty Bar Cheesecakes - 3 1/2 tbsp unsweetened cocoa powder, 1/4 cup coconut milk, 2 tsp vanilla extract, 1 tbsp maple syrup, 2 cups... Full recipe: https://chocolatecoveredkatie.com @choccoveredkt

If you’ve never had a Bounty Bar, then just imagine eating a frozen Mounds Bar. The two candy bars are quite similar – creamy coconut filling and smooth chocolate shell. Mounds Bars are more prevalent in the United States, while Bounty Bars are their European cousin.

For all of my recipes with coconut, feel free to browse through the link below:

More Than 65 Healthy Coconut Recipes

 

vegan coconut cheesecake

The texture of these mini cheesecakes is smooth and velvety, almost more like fudge. Raw cheesecakes don’t have the same taste or texture as New York-style cheesecake – if you’d prefer a traditional cheesecake flavor, you might want to try my Healthy Cheesecake Recipe Of Dreams!

With such a rich taste and texture, even a small serving of raw cheesecake is extremely satisfying and will leave you full and happy, without weighing you down!

Bounty Bar Cheesecakes - 3 1/2 tbsp unsweetened cocoa powder, 1/4 cup coconut milk, 2 tsp vanilla extract, 1 tbsp maple syrup, 2 cups... Full recipe: https://chocolatecoveredkatie.com @choccoveredkt

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Coconut Bounty Bar Cheesecakes

Adapted from my original Raw Cheesecake Recipe

Bounty Bar Cheesecakes – Easy Bite Sized Cheesecakes

Total Time: 15m
Yield: 10-12
Print This Recipe 5/5

Ingredients

Crust

  • 3 tbsp cocoa powder or cacao powder
  • 2/3 cup raw nuts of choice (80g)
  • 2/3 cup pitted dates
  • 1/8 tsp salt

Ingredients

Coconut Filling

  • 1 1/4 cup raw cashews or macadamias (150g)
  • 1 tsp pure vanilla extract
  • 1/8 tsp coconut extract - omit if unavailable
  • 1/4 cup pure maple syrup or raw agave
  • 3 1/2 tbsp virgin coconut oil (38g)
  • 1/4 cup coconut milk – canned or carton
  • 1/16 tsp salt

Instructions

Place cashews in a cereal bowl, cover with water, and let soak 6-8 hours. Drain and pat completely dry. Process crust ingredients in a food processor until the nuts begin to release their natural oil and mixture becomes just sticky enough to press together without falling apart. Use cupcake liners or cut circles of parchment or wax paper to line the bottom of a muffin tin that has been greased up the sides. Press crust firmly into tins. Process all filling ingredients in a food processor or high-speed blender until completely smooth. Pour over the crusts. Freeze.

Chocolate Shell – Use the recipe below OR you can simply spread melted chocolate over the filling if you prefer

  • 2 tbsp cocoa or cacao powder
  • 2 1/2 tbsp melted coconut oil (27g)
  • 1 tbsp pure maple syrup or agave

Once filling is cold, stir together chocolate ingredients until smooth, and either spread over the tops or remove cheesecakes and dip in the chocolate. Freeze to set. To remove from the tins, go around the sides of the cheesecakes with a knife. Store leftovers in the freezer, and thaw before eating.

View Nutrition Facts

 

Link Of The Day:

chocolate overnight oats

Brownie Batter Chocolate Overnight Oats

 

5/5 (4)

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Published on June 2, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

12 Comments

Leave a comment or reviewLeave a rating
  1. Kathleen says

    So how many would these cheesecake bites is 50g? 1/2, 1 or more? Maybe you could include that in your serving size.

  2. Cassie says

    Oh gosh, if I ever had to choose chocolate and peanut butter over the other, I would be DOOMED. No wait–sweet potatoes and chocolate, or sweet potatoes and peanut butter! It’s just too much for me to handle! BUT these coconut bounty bars are seriously calling my name! They look so creamy and tasty!

    5/5

    5/5

  3. Marina @ A Dancer's Live-It says

    I’ve never even had a Bounty Bar before, but wow I’m missing out! Love the addition of coconut extract in this, it truly makes everything better 🙂 Btw, I’m in DC for the weekend! Here’s hoping I run into you at Whole Foods or something 😉

    5/5

    5/5

  4. Mary says

    Sorry if this is a dumb question, but can you just use regular cashews (unsalted or salted) instead of raw nuts and omit the soaking for 6 hours? I wasn’t sure if that was just for health reasons or if it won’t turn out properly otherwise

  5. Amy says

    I LOVE Bounty Bars, or at least I used to before I started eating a bit healthier 😉 It was one of my favourite chocolate bars, along with Cherry Ripe bars. Do you have those in the US? Look them up if you don’t, they’re delicious!
    So anyway, these cheescakes look amazing! Just wondering though, if you have any suggestions for an equivalent serving of something else instead of the nuts for the filling? Thanks for the recipe 🙂

    5/5

    5/5

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