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!
Prep Time 10minutes
Freeze Time 3hours
Total Time 3hours10minutes
Servings 16mini cheesecakes
2cupsraw cashewssoaked overnight, drained and rinsed
¼cupplus 2 tbs maple syrup
⅓cupmelted coconut oil
Fresh strawberries for garnish
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!
*You can also use a food processor but the cashews won’t get as creamy-it’s still delicious but just be forewarned.