You won't believe this Vegan Strawberry Cheesecake recipe has no dairy in it! Made in mini molds, these individual no-bake strawberry & cashew cream cheesecakes make for the best summer dessert ever!
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.
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 an offset spatula to turn them out.
I used a silicon muffin tin like this one to make the unmolding super easy.