Vegan Strawberry Cheesecake Bites
Crust (makes 24 mini cheesecakes):
  • 1 cup pecans
  • 6 medjool dates
  • ¼ cup shredded coconut
  • ¼ tsp sea salt
  • 1 cup raw cashews (soaked for 3 hours)
  • ½ cup frozen strawberry slices
  • ¼ cup agave nectar
  • ¼ cup coconut oil (melted)
  • 2 Tbsp lemon juice
  1. Let’s start off with the crust by preparing a cup of pecans, 6 medjool dates, one-fourth cup of shredded coconut, one-fourth teaspoon of sea salt, parchment paper, and several mini muffin cups.
  2. First, remove the pits from the medjool dates. Soak the medjool dates in warm water for 10 minutes. While waiting, put the shredded coconut, pecans, and sea salt into the food processor. Place the dates in afterward, making sure to drain all the water. Process the ingredients long enough for the nuts to crumble and for the crust to stick on its own.
  3. Next, cut small strips of parchment paper and place them at the bottom of each mini muffin cup, making sure that the ends of each strip will stick out at the top. Pour and press about a teaspoon and a half of the mixture into each mini muffin cup. Set them aside for a while.
  4. Now for the filling, prepare the following: a cup of raw cashews soaked for 3 hours, half a cup of frozen strawberry slices, one-fourth cup each of agave nectar and melted coconut oil, and 2 tablespoons of lemon juice.
  5. Place all the ingredients in a high-speed blender, including the cashews, making sure you drain and rinse them under fresh water. Blend them until they turn into a smooth mixture. Pour the mixture into a bowl and set it aside, too. Clean the blender to make the swirl.
  6. Let the strawberry slices melt at room temperature. If you’re pressed for time, you may place them in a saucepan and heat them over low heat. Once thawed, put the strawberry slices into the blender and blend until they turn into a smooth purée.
  7. Bring out the mini muffin cups and the bowl of cashew filling. Put some cashew filling on top of the crust at the bottom of each mini muffin cup. Then put about half a teaspoon of strawberry purée on top of the cashew filling. Use a toothpick to swirl the two mixtures around. Once each mini muffin cup has been filled, freeze the cheesecakes for an hour or two, or until they become solid. Remove the cheesecakes by pulling the exposed ends of the parchment paper.
  8. Serve and enjoy!
Recipe by Yummiest Food Recipes at