This simple recipe is gluten-free, dairy-free, guilt-free, vegan, raw, paleo-friendly, no bake and has no refined sugars.
The raw strawberry cheesecake bites are a much healthier version of the store bought cheesecakes. Just think of the ingredients that are in those cheesecakes (artificial additives, animal gelatin, etc …). Ugh!
Happy no-baking! ;)
2 cups almonds
1 cup pitted dates
1/2 cup shredded unsweetened coconut
juice from 1/2 a lemon
3 cups raw cashews
3/4 cup lemon juice
1/2 cup honey
3/4 cup coconut oil
1 tablespoon vanilla
8-9 medium to large strawberries
1/4 cup coconut oil
1 tablespoon honey
1) Place all of the ingredients for the crust in a food processor. Process until you have a sticky dough consistency.
* Tip – soak the pitted dates in warm water for 10 minutes then drain before adding to the food processor.
2) Take a small amount of crust and roll it into a ball. Then place it on the bottom of your muffin tin and press down firmly so it holds together.
* Tip – I scooped about 1 tablespoon of the crust into the muffin tin and then pressed it down. You can use a small glass or the back of a spoon to compact it and really press it down. The bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment.
* Tip – To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Alternatively, using a silicone muffin tin makes the process of getting the frozen desserts out so much easier.
3) Clean your food processor and place all the ingredients for the filling inside. Process until you have a smooth cheesecake filling consistency.
* It does take a little while for the cashew cream to get to the cheesecake consistency.
4) Layer the filling on top of the crust, leaving a little bit of room for the topping.
5) Place all of the strawberry topping ingredients into the food processor and blend until you have a sauce like consistency.
The food processor wasn’t mixing the ingredients well enough so I switched to the stick/immersion blender.
6) Add the topping on top of each mini cheesecake.
7) Place in the freezer for about an hour or until they are set.
8) Once they are set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
I made 21 mini cheesecakes using 2 muffin trays.
Oh.my.goodness! Ridiculously tasty! These mini treats are to die for. The crust is crunchy, the filling is creamy and the topping is tangy. Textures galore. And your taste buds will go crazy. Bite-sized deliciousness.
“One must ask children and birds how cherries and strawberries taste.” ~ Johann Wolfgang von Goethe