How to Make Vegan Strawberry Cheesecake Bites - A Step-by-Step Guide

If you're looking for a delicious and indulgent dessert that's also vegan-friendly, look no further than these Vegan Strawberry Cheesecake Bites. This recipe takes all the classic flavors of a traditional cheesecake and transforms them into bite-sized, dairy-free treats that are perfect for snacking or serving at parties and gatherings. Whether you're a vegan, dairy-free, or just looking to try something new, these cheesecake bites will satisfy your sweet tooth and leave you wanting more.

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Ingredients

  • 2 cups raw cashews
  • 1 ½ cups raw almonds
  • 8 Medjool dates, pitted, or more to taste
  • water
  • 1 ½ cups fresh strawberries
  • ½ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 lemon, juiced
  • ½ teaspoon sea salt

Information

  • Prep Time: 15 mins
  • Additional Time: 14 hrs
  • Total Time: 14 hrs 15 mins
  • Servings: 12
  • Yield: 12 servings

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

    343 cal.

    • Total Fat: 26g
    • Saturated Fat: 8g
    • Sodium: 222mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 4g
    • Total Sugars: 14g
    • Protein: 8g
    • Vitamin C: 18mg
    • Calcium: 74mg
    • Iron: 3mg
    • Potassium: 363mg