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.
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.
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.