I'm fascinated by vegan cooking, but being married to a meatatarian has it's challenges when I comes to dinner (not that I can really complain; I'm super lucky - my husband does all the cooking). That means I'm in charge of baking, on the rare occasion he craves something sweet, and I feel like baking something, haha!
These little strawberry gems are actually non-bake (score!) and really simple - plus, they're vegan (but even non-vegans are going to devour these)! Borrowed from the Food Network, which is one of three channels we typically watch (sports and HGTV are the others, if the question was burning inside you), these strawberry vegan cheesecake bites are the perfect treat to keep in your freezer for when surprise guests come over - and oooooh, look how amazing you are - you have fresh "baked" goods ready for them... not quite, but they don't need to know that. ;)
Strawberry Cheesecake Bites
Crust (makes 24 mini cheesecakes):
- 1 cup pecans
- 6 medjool dates
- 1/4 cup shredded coconut
- 1/4 tsp sea salt
- Remove the pits from the medjool dates and soak them in warm water for 10 minutes. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on it’s own.
- Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.
Tip: To remove the cheesecakes easily from the tray, cut 4-inch strips of parchment paper and place those in the bottom of each cup. Press the crust mixture on top of these. Then when the cheesecakes are done setting in the freezer you can pull on the parchment tabs to lift the cheesecakes out.
- 1 cup raw cashews (soaked for 3 hours)
- 1/2 cup frozen strawberry slices
- 1/4 cup agave nectar
- 1/4 cup coconut oil (melted)
- 2 Tbsp lemon juice
- Drain cashews from the soaking water and rinse under fresh water. Then add them to a high speed blender or Vitamix along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth.
- Pour this mixture into a bowl and set aside. Clean out the blender to make the strawberry puree for the swirl.
- 1/2 cup frozen strawberries, melted
- Allow these strawberries to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend this in a blender into a smooth purée.
- Take a scant Tbsp of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of strawberry purée and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around to make a fun artsy pattern!
- Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 minutes. before biting into them.