Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes
Another variation of the wonderful vegan cashew cream cheesecake. Pretty, nutritious, gluten free, no-bake and absolutely delicious. I always wanted to make a strawberry version because it just makes sense. It also makes sense to have them in small portions and just pop one out of the freezer whenever craving calls for it.

Different from the previous variations (see here and here for example), I used a silicon mold (that is made for cupcakes). I normally don’t like the idea of baking with silicon molds ince I just can’t bring myself to put a piece of plastic in the oven and eat what comes out of it. Maybe it’s just me. But I was OK using it here since this cake requires no baking at all. The advantage of the silicone mold here is that the cakes come out nice and easy.

5.0 from 1 reviews
Mini Strawberry Cheesecakes
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 6 servings
Ingredients
Crust
  • 1 cup pecans
  • ¾ cup medjool dates (large, pitted)
  • Pinch of salt
Filling
  • 6oz frozen strawberries (half of the usual 12 oz pack)
  • 1 cup raw cashews, soaked in water overnight
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1 tablespoon lemon juice
  • ½ cup maple syrup
  • 2 tablespoon water
Toping
  • 1½ cup dark chocolate chips or strawberries
Instructions
  1. Thaw the strawberries.
  2. Place the pecans and dates in a food processor and blend until it turns into a sticky dough.
  3. Roll the dough between two pieces of parchment paper to form the crust.
  4. Cut the crust in mold-sized circles and place them in the bottom of the mold. I used a silicone mold which is super easy to take the cakes out of. If you are using a hard mold, line it with parchment paper first.
  5. Put the mold with the crust in the freezer.
Filling
  1. Blend all the filling ingredients in a high speed blender. Add to the mold and keep in the freezer for at least 3 hours.
Topping
  1. Melt 1 cup of the chocolate chips in a bain-marie. Alternatively, you can melt them in a microwave but be very careful not to overheat them.
  2. Pour the melted chocolate over each pieces of cheesecake. Top with the unmelted chocolate chips.
Serving
  1. Keep in the freezer. Take it out and keep at room temperature approximately 20 mins before serving. How frozen you like it depends on your taste, so feel free to experiment with the timing.

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5 thoughts on “Mini Strawberry Cheesecakes

    1. Depending on the size and the height of the full cake, you may need to scale a little. You can check out the other variations (which are full cakes) linked in the post text, I hope those help.

  1. Hey I really want to try this, but I’m a bit confused as to the amount of strawberries. It says use a 1/2 pack of them. Then it says 6oz.

    Are you saying we should use 6oz of strawberries, or 1/2 pack of a 6oz bag of strawberries, which would be 3oz?

    This looks amazing by the way!! 🙂

    1. So sorry for the confusion. I meant to say 6oz of frozen strawberries. The packs that I buy are usually 12 oz so I used a half pack. I fixed it in the recipe now.

      Thank you! <3

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