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Dairy Free Cheesecakes
Recently I shared my dairy free orange truffles and now I bring you these tasty mini strawberry cheesecakes. They are actually very similar in recipe to the orange truffles so if you’ve made those these will be a breeze!
How to make dairy free cheesecakes:
- Soak the cashews overnight, then drain and rinse them.
- Make the crust via a food processor (LOVE my Breville processor!) and then press into the bottoms of cupcake liners.
- Make the filing using a high-powered blender (LOVE my Breville SuperQ!)
- Pour filling into each liner and then freeze for 3 hours.
- When you are ready to serve them allow them to thaw for about 15 minutes. I like to slice some strawberries and place them on top for a little extra garnish.
- Enjoy!
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Mini Dairy Free Cheesecakes- Dairy Free Strawberry Cheesecakes
Mini Dairy Free Cheesecakes is easy to make and delicious! These dairy free cheesecakes are the prefect dessert!
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Servings: 16 mini cheesecakes
Ingredients
Crust
- 1 cup shredded coconut
- 1 cup raw almonds
- 10 Medjool Dates
- ½ tbs coconut oil melted
Mini Cheesecakes
- 2 cups raw cashews soaked overnight, drained and rinsed
- ½ cup water
- ¼ cup plus 2 tbs maple syrup
- ⅓ cup melted coconut oil
- ¼ cup lemon juice
- 2 teaspoon vanilla extract
- 1 cup frozen strawberries
- Fresh strawberries for garnish
- Cupcake liners
Instructions
- Soak cashews overnight in water. Then drain and rinse them. (2 cups cashews)
- Line two cupcake trays with cupcake liners.
- Place all ingredients for the crust in a food processor and process on high until it looks like sand. (1 cup shredded coconut, 1 cup raw almonds, 10 Medjool Dates, ½ tbs melted coconut oil)
- Press a small amount into the bottom of each cupcake liners.
- To make the cheesecake filling place the rinsed cashews in a high powered blender* along with water, maple syrup, coconut oil, lemon juice, vanilla extract, and, frozen strawberries. (2 cups soaked rinsed cashews, ½ cup water, ¼ cup plus 2 tbs maple syrup, ⅓ cup coconut oil, ¼ cup lemon juice, 1 teaspoon vanilla, 1 cup frozen strawberries)
- Blend on high for 2 minutes.
- Pour into each cupcake liner and crust until almost full. Freeze for 3-4 hours.
- When you are ready to serve remove from freezer 15-20 minutes prior to eating to thaw a little.
- Top with some fresh strawberry slices and enjoy!
Notes
*You can also use a food processor but the cashews won’t get as creamy-it’s still delicious but just be forewarned.
Nutrition
Calories: 272kcal | Carbohydrates: 25g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Sodium: 18mg | Potassium: 322mg | Fiber: 3g | Sugar: 17g | Vitamin A: 20IU | Vitamin C: 6.8mg | Calcium: 47mg | Iron: 1.7mg
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