Cheesecake is the just the friggen’ best, ya know? It’s such a great treat to indulge in when you’re craving something sweet. In the spirit of Valentines Day, I created these sultry strawberry cheesecake bites you can whip up this year either for yourself, your sweet, or maybe all your single gal pals! In that case, your friends would probably love some cute cupcakes with pink frosting to celebrate the occasion, too. Any excuse to stuff your face with vegan baked goods, am I right?
You’ll quickly learn that a food processor and high powered blender are a vegan’s best friend in the kitchen. The crust in this recipe only has 3 ingredients (not including sea salt), and the filling has 5! There’s officially no reason why you can’t whip up a vegan cheesecake recipe at home.
These little cuties are raw and gluten-free, and because of that it’ll give you just the energy boost you need for sexy time… or staying up all night gawking at Tinder.
strawberry cheesecake bites
These strawberry cheesecake bites make a light tasty treat! They’re super easy to prepare and store for the next time you’re craving a fresh dessert.
Ingredients
crust
- 1 C pecans
- 6 medjool dates, pitted, soaked for 10 minutes in hot water
- 1/4 C shredded coconut
- 1/4 tsp sea salt
filling
- 1 C raw cashews, soaked for 20 minutes in hot water
- 1/2 C frozen strawberries
- 1/4 C agave nectar
- 1/4 C melted coconut oil
- 2 tbsp lemon juice
swirl/topping
- 1/2 C frozen strawberries, melted
Instructions
For the crust, drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on it’s own.
Press about 1 1/2 teaspoons of the mixture into the bottom of each mini muffin cup.
Drain cashews from the soaking water and rinse under fresh water. Then add them to a high-powered blender along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside. Clean out the blender to make the strawberry puree for the swirl.
Allow the strawberries for the swirl/topping to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend this in the blender into a smooth puree.
Take a scant tablespoon of the cashew filling and pour on top of the pressed crust. Then take a 1/2 teaspoon of strawberry puree and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around to make a swirled pattern.
Freeze the cheesecakes for 1 to 2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10 to 15 minutes before biting into them so they’re softer.
Recipe Notes
hot tip: to remove the cheesecakes easily from the tray, cut 4-inch strips of paper and place those in the bottom of each cup. Press the crust mixture on top of these. Then when the cheesecakes are done setting in the freezer you can pull on the paper tabs to lift the cheesecakes out.
19 thoughts on “strawberry cheesecake bites”
These look so delicious. I can’t wait to try them.
Made them just now so good!
YAY! Glad you liked them. thank you!
I decided to make this recipe as a cake, to celebrate daughters birthday and Valentine’s Day. I doubled the recipe and added a few chocolate dipped strawberries on top. Turned out great! Thank you for the recipes!
Can I omit the shredded coconut?
I did it and it turned out great anyway 🙂
Made these for a church lady potluck and they couldn’t believe they weren’t "real" cheesecakes, lol! I have made them twice in a week – am obsessed with them. Thanks for a great recipe and a great website!
Easy and Yummy strawberry cheesecake bites.
This is my sister’s first birthday as a vegan. She always used to eat chocolate chip cheesecake on her birthday. Do you think I could substitute mini vegan chocolate chips in for the strawberries?
is it possible to use the recipe to make one single cheesecake?
Hi, my boyfriend is allergic to all nuts bar almonds. Would it be possible to substitute the pecans and cashews for almonds? Cheers
ya totally!
Is it cold press coconut oil or refined coconut oil?
definitely cold pressed. THe kind that goes solid in cold temps
Instead of using strawberries, could I use raspberries?
Can I freeze this for 2 days? Will it still taste the same?
yup!
I know this is an "old" recipe… I just found it by searching vegan desserts.
I will be making this as a treat for a karaoke party and am making two different kinds, strawberry for the girls, and blueberry for the boys. Pink and blue… LOL
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