Vegan Strawberry Cheesecake Bites recipe

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Ingredients

2 cups raw cashews
1 ½ cups raw almonds
8 Medjool dates, pitted, or more to taste
water
1 ½ cups fresh strawberries
½ cup maple syrup
⅓ cup melted coconut oil
1 lemon, juiced
½ teaspoon sea salt

Nutrition Info

343.3 calories
carbohydrate: 26.3 g
cholesterol: : -
fat: 25.8 g
fiber: 4 g
protein: 7.6 g
saturatedFat: 8 g
servingSize: -
sodium: 222 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.

  2. Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.

  3. Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.

Recipe Yield

12 servings

Recipe Note

Strawberry cheesecake without the guilt! You can speed up the process by placing them in the freezer initially instead of the refrigerator. These can be stored in the fridge or freezer. Whichever you prefer. They should last a couple weeks in the fridge and up to 6 months in the freezer.

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