Vanilla, hazelnuts, chocolate; these are a few of my favorite things.

So when it came to creating a cheesecake recipe, I wanted it to involve all of these ingredients in the most harmonious way possible while tasting like an actual, real cheesecake.  These vanilla bean hazelnut cheesecake bites are decadent, smooth, creamy, and not to mention gluten-free, vegan, and refined sugar-free (oh, and no-bake!).

I’ve tried out a handful of vegan cheesecake recipes which were all OK, but nothing star-worthy.  This recipe has been tested and heartily approved by my toughest critics – even non-cheesecake lovers liked it!  I was new to the cheesecake world when I was diagnosed with a dairy-intolerance, and it was one of the hardest of the dairy products to part with.  Now, I’m excited to go back in with this innovative (and healthier) twist on the traditional.  All I have to say is: crisis, averted.

This was maybe the hardest recipe for me to develop.  It required constant tweaking  (and subsequent eating) until I reached what I think is one of the best cheesecakes ever!  I brought these over to my grandparents’ for Easter, and was happily overwhelmed by the family’s positive response to these cheesecake bites.  With dreamy vanilla notes, and the roasted hazelnut flavored undertones, the cheesecakes to one of my critics, could easily be served in a fine restaurant.  I will gladly take that compliment!  The roasted hazelnut adds depth resembling the Italian “gelato alla nocciola,” and in combination with the chocolate drizzled on top, a nutella-like flavor is born.  Is your mouth watering yet?

These are just as beautiful as they are delectable, and their small size only makes them more enjoyable to eat.  Just peel, bite and enjoy!  Whether you want a dessert that’ll impress a party, or you want a little treat for yourself, these vanilla bean hazelnut cheesecake bites are the recipe for you.

Try out homemade unsweetened almond milk for an even fresher flavor!