Vegan Strawberry Cheesecake Bites

For dessert, try this vegan, no-bake strawberry cheesecake featuring a crust of raw almonds and dates, topped with a fresh strawberry filling thickened with cashews.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 343 Calories

Ingredients

• water
• 1 lemon, juiced
• 2 cups raw cashews
• 8 Medjool dates, pitted, or more to taste
• 0.5 teaspoon sea salt
• 0.5 cup maple syrup
• 1.5 cups raw almonds
• 1.5 cups fresh strawberries
• 0.33333334326744 cup melted coconut oil

Recipe Instructions

Step 1

Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.

Step 2

Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.

Step 3

Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.