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strawberry cheesecake bites

strawberry cheesecake bites_hot for food

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. 

Check the sweet recipe video I made to show you just how easy vegan cheesecake is! 

strawberry cheesecake bites_hot for food

strawberry cheesecake bites_hot for food

strawberry cheesecake bites_hot for food
5 from 1 vote
Print Recipe

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.

Course Dessert, Snack
Cuisine American
Keyword cheesecake, cheesecake bites, strawberry, strawberry cheesecake
Prep Time 35 minutes
freeze 2 hours
Total Time 35 minutes
Servings 24 mini cheesecakes
Author Lauren Toyota

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

  1. 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.

  2. Press about 1 1/2 teaspoons of the mixture into the bottom of each mini muffin cup.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

18 comments

  • Pat 3 years ago

    These look so delicious. I can’t wait to try them.

  • Ally 3 years ago

    Made them just now so good!

    • Lauren Toyota 3 years ago

      YAY! Glad you liked them. thank you!

  • Milissa Forgie 3 years ago

    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!

  • Sam 3 years ago

    Can I omit the shredded coconut?

    • Ines 3 years ago

      I did it and it turned out great anyway 🙂

  • Alison Rowe 3 years ago

    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!

  • Adelinne 3 years ago

    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?

  • natalie 3 years ago

    is it possible to use the recipe to make one single cheesecake?

  • Lauren 3 years ago

    Hi, my boyfriend is allergic to all nuts bar almonds. Would it be possible to substitute the pecans and cashews for almonds? Cheers

    • Lauren Toyota 3 years ago

      ya totally!

  • Sarah 2 years ago

    Is it cold press coconut oil or refined coconut oil?

    • Lauren Toyota 2 years ago

      definitely cold pressed. THe kind that goes solid in cold temps

  • Zoe 2 years ago

    Instead of using strawberries, could I use raspberries?

  • Les 2 years ago

    Can I freeze this for 2 days? Will it still taste the same?

    • Lauren Toyota 2 years ago

      yup!

  • Roxanne 2 years ago

    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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