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White Chocolate Cherry No-Bake Cupcakes

by Nensi Beram
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White Chocolate Cherry No-Bake Cupcakes

Recipe characteristics

  • White Chocolate Cherry No-Bake Cupcakes combine a hazelnut crust sweetened with dates with a rich white chocolate layer and a refreshing cherry topping
  • Rich and creamy texture
  • No oven required
  • Perfect to serve up for holidays, birthdays, or any other special occasion
  • Dietary requirements: vegan (dairy-free), gluten-free, and soy-free

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Dry roasted hazelnuts: Roasting hazelnuts deepens their flavor and gives them a crisper texture. Check How to roast hazelnuts for more info.
  • Coconut flour: Coconut flour is made from coconut flesh that has been dried and finely ground. It’s not the same as shredded or desiccated coconut.
  • Dates: Use any variety as long as they’re soft and moist. If you only have dry dates, put them in a bowl and cover them with water. Soak at room temperature for 1-2 hours or until soft.
  • Cashews: They provide rich and creamy texture.  Make sure to soak them at room temperature for at least 4 hours.
  • Coconut cream: Always use full-fat canned coconut milk or the cupcakes won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
  • Vegan white chocolate: Choose good quality vegan white chocolate with rich and creamy texture. It can be found in large grocery stores or health food stores.
  • Agave syrup: You can substitute it with maple syrup.
  • Lemon juice: It adds a little extra flavor. 
  • Dried raspberries: Packed with nutrition and a concentrated sweet flavor, freeze-dried raspberries are a fantastic addition to this recipe as they give it a delicious berry flavor.
  • Sour cherries: Sour cherries, chocolate ganache, and rich and creamy coconut layer are a dream pairing in this layered no-bake dessert.
  • Agar powder: Agar powder is a vegan and vegetarian gelatin substitute, produced from a sea vegetable. It is flavorless and odorless and often used as a thickening agent for making jelly, cakes and jams.

White Chocolate Cherry No-Bake Cupcakes

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

Note: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Note on coconut cream: Always use full-fat canned coconut milk or the cupcakes won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Crust

  • Drain dates really well after soaking them – you can use a fork to remove any excess water.
  • Place roasted hazelnuts (check How to roast hazelnuts), coconut flour, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, spread the mixture into 12 silicone mold tall cylinders (5 cm diameter, 5 cm in height) and press down firmly to form the base.

White chocolate layer

  • Melt white chocolate over low heat in a small pot. Set aside.
  • Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup (the amount will depend on the sweetness of white chocolate, start with 30-40 ml and add more if needed after adding white chocolate).
  • Blend at high speed until smooth and creamy.
  • Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
  • Using a spoon, layer the white chocolate cream on top of the crunchy base, ensuring you leave a 2-3 mm gap at the top for the cherry layer.
  • Place the cupcakes in the freezer to set for at least 4-5 hours or until firm.

White Chocolate Cherry No-Bake Cupcakes

Cherry topping

  • For the cherry topping, add frozen sour cherries and 20 ml water to a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup and stir until combined.
  • Remove from the heat and place the mixture into a high-speed blender, add agar powder, and blend briefly until smooth. Adjust sweetness if necessary.
  • Return to the pot and heat the mixture to a light simmer and continue to cook for 2 – 3 minutes while stirring constantly.
  • Let it cool until lukewarm. Don’t let it cool down completely because once cold, the mixture will thicken quickly.
  • Take the cupcakes out of the freezer and pour the cherry mixture on top.
  • Place the cupcakes into the fridge for 5 minutes or until the cherry topping has set.
  • Gently remove the cupcakes from the molds. 
  • Let them sit at room temperature for about 20 minutes before serving.

Storing

  • Store leftover cupcakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

Tips and how-tos

How to roast hazelnuts

Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:

  • Preheat oven to 180 °C.
  • Spread the hazelnuts in an even layer on the baking sheet.
  • Place in oven and roast for 10-15 minutes.
  • Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
  • When the hazelnuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
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White Chocolate Cherry No-Bake Cupcakes
 
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White Chocolate Cherry No-Bake Cupcakes

White Chocolate Cherry No-Bake Cupcakes

Nensi Beram
White Chocolate Cherry No-Bake Cupcakes combine a hazelnut crust with a rich white chocolate layer and a refreshing cherry topping. Perfect to serve up for holidays, birthdays, or any other special occasion!
Prep Time 45 mins
Cuisine Gluten-free, Vegan
Servings 12
Calories 299 kcal

Ingredients
  

Crust

  • 100 g dry roasted hazelnuts
  • 25 g coconut flour
  • 100 g dates previously soaked in water for 1-2 hours

White chocolate layer

  • 200 g cashews previously soaked in water for minimum 4 hours
  • 150 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g vegan white chocolate
  • 40-50 ml agave syrup
  • 20 ml lemon juice
  • 20 g dried raspberries optional

Cherry topping

  • 200 g frozen cherries
  • 20 ml water
  • 60 ml agave syrup
  • 2 g agar powder

Instructions
 

Crust

  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted hazelnuts (check How to roast hazelnuts), coconut flour, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, spread the mixture into 12 silicone mold tall cylinders (5 cm diameter, 5 cm in height) and press down firmly to form the base.

White chocolate layer

  • Melt white chocolate over low heat in a small pot. Set aside.
  • Drain cashews well and place them into a high-speed blender. Add coconut cream (check Note on coconut cream), lemon juice, and agave syrup (the amount will depend on the sweetness of white chocolate, start with 30-40 ml and add more if needed after adding white chocolate).
  • Blend at high speed until smooth and creamy.
  • Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
  • Using a spoon, layer the white chocolate cream on top of the crunchy base, ensuring you leave a 2-3 mm gap at the top for the cherry layer.
  • Place the cupcakes in the freezer to set for at least 4-5 hours or until firm.

Cherry topping

  • For the cherry topping, add frozen sour cherries and 20 ml water to a small pot. Heat on medium heat until the cherries have broken down slightly. Add in the agave syrup and stir until combined.
  • Remove from the heat and place the mixture into a high-speed blender, add agar powder, and blend briefly until smooth. Adjust sweetness if necessary.
  • Return to the pot and heat the mixture to a light simmer and continue to cook for 2 – 3 minutes while stirring constantly.
  • Let it cool until lukewarm. Don't let it cool down completely because once cold, the mixture will thicken quickly.
  • Take the cupcakes out of the freezer and pour the cherry mixture on top.
  • Place the cupcakes into the fridge for 5 minutes or until the cherry topping has set.
  • Gently remove the cupcakes from the molds. 
  • Let them sit at room temperature for about 20 minutes before serving.

Storing

  • Store leftover cupcakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

Notes

Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.
Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.
Note on coconut cream: Always use full-fat canned coconut milk or the cupcakes won't turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
White Chocolate Cherry No-Bake Cupcakes
Serving Size
 
12
Amount per Serving
Calories
299
% Daily Value*
Fat
 
20
g
31
%
Sodium
 
15
mg
1
%
Carbohydrates
 
29
g
10
%
Fiber
 
4
g
17
%
Sugar
 
19
g
21
%
Protein
 
6
g
12
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chocolate cherry cupcakes, no bake mini cheesecakes

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