Vegan Strawberry Mini Cheesecake {Dairy Free – No Bake}
This is Chapter Two of “My Mind Is Blown Away By All The Things You Can Do With Cashews”. Chapter One was a dairy free Caesar dressing (here!) and now…this. Dairy free cheesecake. Sounds insane, right?
I’ve seen cashew-based “cheesecake” around for a very long time now but to be honest it sounded kind of strange to me and not really appetizing. Being true to myself = always late with food trends, I finally gave it a try 2 years later and OMG, mind = blown.
How on earth can cashews make the most creamy and smooth and delicious filling?! I dunnot know but I want the whole batch. Good thing I have to share them or I would not be bikini ready for our month in Tel Aviv (plus I have to save room for all the falafel and hummus and shawarma and…all the things, you know!). Not that I feel ready anyway ah! but I don’t want to push it either 😉
I’m a sucker for strawberry desserts and this one’s no exception! It’s nutty, it’s fruity and it’s fresh. I love them most when they’re still a bit frozen, after sitting on the counter for 10/15 minutes. So creamy!
If you’ve been on the fence about baking/cooking with cashews, do give it a go, you’ll love it!
And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!
Download your clean eating shopping list here:
Vegan Strawberry Cheesecake Bites {Dairy Free – No Bake}
Ingredients
Filling:
- 1 cup raw cashews soaked for at least 3 hours
- 1 cup sliced strawberries
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- Pinch of sea salt
Crust:
- 1 cup raw pecans
- 125 g / 4.5 oz / About 6 medjool dates pitted
- 1/3 cup shredded coconut unsweetened
- 1 teaspoon coconut oil
- 1/2 teaspoon sea salt
Instructions
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To make filling: Drain and rinse raw cashews. Add to a high-speed blender with strawberries, coconut oil, maple syrup, lemon juice and sea salt. Blend until super smooth and creamy. Set aside. (A normal blender would work too but make sure you soak the cashews more than 3 hours and blend until it's as smooth as possible).
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To make crust: add pecans, dates, coconut, coconut oil and sea salt in a food processor. Pulse until “dough” forms and comes away from the edge.
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Grease a muffin tin (see notes) with coconut oil. Roll crust dough into 12 round balls. Press each flat between the palm of your hands and press into each muffin tin. Repeat until muffin tin is filled. Spoon filling mixture evenly amongst 12 muffin tins, then freeze for 4 hours or overnight. (If freezing overnight, unmold and let sit on the counter for about 15 minutes before serving so it's not too hard). To unmold, run a clean knife around the cheesecake bites and lift with a fork or a offset spatula to turn them out.
Recipe Notes
I used a silicon muffin tin like this one to make the unmolding super easy.
And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!
Download your clean eating shopping list here:
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These look so good! I am scared of cheesecake with cashews because of lumps…You have made is look so easy. I will need to try them!
Yes I understand your hesitation but honestly, not lumps at all! I’ve made them several times with “normal” blenders and food processors as opposed to high speed and they came out great every time. If you’re afraid your food processor isn’t powerful enough, make sure to soak the cashews longer (overnight for instance) and you’ll be fine 🙂
This is fluffy and delicious! My whole family enjoyed it. I did make some substitutions based on what I had on hand. First, I had to use frozen strawberries, then for the crust I had to use 1/2c raw walnut and 1/2c roasted sunflower seed. I also added about a teaspoon of vanilla paste to the cream mixture. Man, it’s delicious! We did soak the cashews overnight & I used my vitamix for both the cream and the crust. The cream is sooo smooth. You guys, just make it. Thanks For this recipe! ????
I’m so happy to hear you loved it Jessica, thank you!!
It’s so beautiful beyond words, Marie – I really adore it. Thanks for sharing this!
Aww thanks so much Pat!
I do love everything with strawberry and this vegan strawberry mini cheesecake of yours is so cute and appetizing. My little niece will surely love this.