No Bake Mini Vegan Strawberry Cheesecakes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Additional Time
4 hrs 30 mins
-
Servings
12 mini cheesecakes
-
Calories
366 kcal
-
Course
Dessert
No Bake Mini Vegan Strawberry Cheesecakes
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Ingredients
Strawberry Sauce:
- 2 oz each containers Driscoll’s Strawberries, hulled and chopped
- 1 tablespoon pure maple syrup
- 1 tablespoon water
Crust:
- 2 cups crushed golden cream cookies
- ¼ cup coconut oil melted
Strawberry Cheesecake Filling:
- ½ cant cup coconut cream
- 5 tablespoons pure maple syrup
- 1 ¼ cup roasted unsalted cashews soaked for at least 1 hour
- ¼ cup coconut oil melted
- ⅔ cup strawberry sauce
- 2 teaspoons pure vanilla extract
- Pinch of sea salt
Instructions
- First, boil 2 cups of water. Place cashews in a mason jar and pour boiling water over nuts until they are completely covered. Let soak for a minimum of 1 hour.
Make the Sauce:
- In a medium-sized saucepan over low heat, stir together the strawberries, maple syrup, and water. Let simmer until the strawberries release their juices, gently smashing the berries every few minutes. Strain mixture through a fine sieve to remove pulp and seeds; allow to cool.
Make the Crust:
- Grease a mini cheesecake pan, then set aside.
- Mix melted coconut oil and cookie crumbs together until well combined.
- Drop 1 tablespoon scoops of the crust mixture into each well of the mini cheesecake pan and press the crumbs evenly around the bottom of the well.
- Repeat with each well until all the cookie mixture has been used.
- Put the mini cheesecake pan in the freezer for the crusts to harden.
Make the Filling:
- Drain the cashews.
- Put all the ingredients in the order listed into a high-powered blender.
- Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth, about 1-2 minutes.
Putting it together:
- Remove pan from the freezer, making sure crusts are hardened, then add 2 tablespoons of the strawberry cheesecake filling to each well. Smooth with the back of a spoon and tap the pan against a hard surface to release the air out of each well.
- Refrigerate for at least 3 hours, or overnight. Enjoy with fresh sliced strawberries and toasted almonds.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Sodium
100mg
(4%)
Potassium
137mg
(4%)
Sugar
22g
(44%)
Vitamin C
2.7mg
(3%)
Calcium
26mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Sodium | 100mg | 4% |
| Potassium | 137mg | 3% |
| Sugar | 22g | 44% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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