I love to serve these delightful bites as a light and refreshing dessert after a hearty meal. The combination of creamy cashew cheesecake filling and sweet strawberry topping is simply irresistible. Plus, they’re perfect for portion control, so you can indulge without overdoing it. My guests always rave about them, making them a staple at all of my gatherings!
Recipe Details:
Cuisine: Vegan
Servings: 12
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Ingredients:
For the crust:
- 1 cup almonds
- 1/2 cup pitted Medjool dates
- Pinch of salt
For the cheesecake filling:
- 1 1/2 cups raw cashews, soaked overnight and drained
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
- Juice of 1 lemon
For the strawberry topping:
- 1 cup fresh strawberries, hulled and chopped
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
Equipment/Utensils:
- Food processor
- Blender
- Muffin tin
- Cupcake liners
Preparation Steps:
- Line a muffin tin with cupcake liners and set aside.
- In a food processor, combine the almonds, pitted Medjool dates, and a pinch of salt. Process until the mixture sticks together.
- Divide the crust mixture evenly among the cupcake liners and press down firmly to form the crust.
- In a blender, combine the soaked and drained cashews, melted coconut oil, maple syrup, coconut cream, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Divide the cheesecake filling evenly among the cupcake liners, on top of the crust.
- In a small saucepan, combine the chopped strawberries, maple syrup, and lemon juice. Cook over medium heat until the strawberries are soft and juicy, about 5 minutes. Allow the mixture to cool slightly.
- Spoon the strawberry topping over the cheesecake filling in the cupcake liners.
- Place the muffin tin in the freezer for at least 4 hours, or until the cheesecake bites are firm.
- Once firm, remove the cheesecake bites from the muffin tin and enjoy!
Nutritional Information (per serving):
- Calories: 239
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (per serving):
- Calcium: 2%
- Iron: 12%
- Potassium: 6%
- Magnesium: 18%
- Vitamin C: 37%
Vegan Strawberry Cheesecake Bites
Craving a creamy and indulgent dessert that's also vegan-friendly? Look no further than Vegan Strawberry Cheesecake Bites! These adorable bite-sized treats are bursting with fresh strawberry flavor and are perfect for satisfying your sweet tooth. Plus, they're dairy-free, making them suitable for everyone to enjoy.
Ingredients
For the crust:
- 1 cup almonds
- 1/2 cup pitted Medjool dates
- Pinch of salt
For the cheesecake filling:
- 1 1/2 cups raw cashews soaked overnight and drained
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
- Juice of 1 lemon
For the strawberry topping:
- 1 cup fresh strawberries hulled and chopped
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
Instructions
- Line a muffin tin with cupcake liners and set aside.
- In a food processor, combine the almonds, pitted Medjool dates, and a pinch of salt. Process until the mixture sticks together.
- Divide the crust mixture evenly among the cupcake liners and press down firmly to form the crust.
- In a blender, combine the soaked and drained cashews, melted coconut oil, maple syrup, coconut cream, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Divide the cheesecake filling evenly among the cupcake liners, on top of the crust.
- In a small saucepan, combine the chopped strawberries, maple syrup, and lemon juice. Cook over medium heat until the strawberries are soft and juicy, about 5 minutes. Allow the mixture to cool slightly.
- Spoon the strawberry topping over the cheesecake filling in the cupcake liners.
- Place the muffin tin in the freezer for at least 4 hours, or until the cheesecake bites are firm.
- Once firm, remove the cheesecake bites from the muffin tin and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 239
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (per serving):
- Calcium: 2%
- Iron: 12%
- Potassium: 6%
- Magnesium: 18%
- Vitamin C: 37%
