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Home » Dairy Free » Mini Dairy Free Cheesecakes

Mini Dairy Free Cheesecakes

July 5, 2019 By Lisa Leave a Comment

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Mini Dairy Free Cheesecakes is easy to make and delicious! These dairy free cheesecakes are the prefect dessert!

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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!

Mini Dairy Free Cheesecakes picture from above

I love trying new recipes and when I saw a recipe for a paleo cheesecake I was fascinated! I thought it would be great to make them individual sized and with strawberries- they turned out delicious!

I typically don’t eat paleo- but I do love trying new recipes and some happen to fit that category. I’ve shared my paleo pancakes, easy kale chips, paleo meatballs, almond milk, and even some healthy smoothies that all are considered “paleo” even though they are simply delicious!

This time around I wanted to try to make a cheesecake without cream cheese or any other dairy. Seemed crazy but I figured why not!

So here I give you my mini dairy free cheesecakes. They are perfect for snacking or taking to a potluck.

Mini Dairy Free Cheesecakes Ingredients

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!

Mini Dairy Free Cheesecakes Crust in liners, then liners filled with cheese cake filling

What if I don’t have a high-powered blender?

If you don’t have a SuperQ, Vitamix, or a Ninja, you can use a food processor. A blender will make the filling smoother but I have made the filing with my food processor and they still turned out amazing.

A regular blender probably won’t work well though.

Mini Dairy Free Cheesecakes with strawberries on top

Are you a cheesecake fan? Have you ever had dairy free cheesecake?

I love to make a batch of these and then keep them in the freezer. I’ll pull one out every time I need a quick dessert!

If you like this recipe make sure to check out my sweet potato cupcakes, homemade baked french fries, and my easy homemade mayo recipe!

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Mini Dairy Free Cheesecakes- Dairy Free Strawberry Cheesecakes

Author: Lisa
Mini Dairy Free Cheesecakes is easy to make and delicious! These dairy free cheesecakes are the prefect dessert!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Freeze Time 3 hrs
Total Time 3 hrs 10 mins
Course Dessert
Cuisine American
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
  • 1/3 cup melted coconut oil
  • ¼ cup lemon juice
  • 2 tsp 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, 1/3 cup coconut oil, ¼ cup lemon juice, 1 tsp 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: 272kcalCarbohydrates: 25gProtein: 5gFat: 19gSaturated Fat: 8gSodium: 18mgPotassium: 322mgFiber: 3gSugar: 17gVitamin A: 20IUVitamin C: 6.8mgCalcium: 47mgIron: 1.7mg
Keyword dairy free cheesecakes, mini cheesecake, paleo cheesecake, strawberry cheesecake
Did you make this recipe?Tag me on Instagram at @atablefullofjoy

I am an affiliate for Breville which means if you purchase any of their products using my links, I will earn a small percentage of the sale at no extra cost to you. Thanks!

Filed Under: Dairy Free, Dessert, Gluten-Free, Kitchen Table, Paleo, Party Food, Spring Food, Summer Food, Valentine's Day, Vegan, Vegetarian Tagged With: cashew, Cheesecake, no bake, strawberry

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