Vegan Strawberry Cheesecake Minis
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ⅔ cup raw pecan halves
  • 4 Medjool dates, pitted
  • 2 cups whole raw cashews, soaked and water removed
  • 2 Tbsp 100% pure maple syrup
  • ⅔ cup unsweetened vanilla almond milk
  • Pinch of coarse sea salt
  • ½ cup freeze-dried California Strawberries
  • ½ cup fresh-sliced California Strawberries
  • 6 medium California Strawberries, sliced in half, for topping
Instructions
  1. Using a high-powered blender or food processor, pulse pecans and dates together until ground. Add 1 tablespoon pecan-date mixture into each serving jar, and press into bottom to form crust.
  2. In same blender or food processor, add cashews, maple syrup, almond milk and sea salt. Blend slowly at first, and increase speed until mixture is completely smooth and creamy.
  3. Spoon 2 tablespoons of the mixture into each serving jar, and spread to form even layer.
  4. Add ½ cup freeze-dried and ½ cup fresh-sliced strawberries to blender; blend with remaining cheesecake mixture until strawberries are fully incorporated and mixture is smooth.
  5. Divide strawberry-cashew mixture evenly into 8, 4 oz mason jars and spread to form layer; top each mini cheesecake with half a strawberry.
  6. Chill in refrigerator for at least 15 minutes to set; keep refrigerated until ready to serve.
Notes
We recommend soaking raw cashews in hot water for at least 15 minutes, or overnight.
Nutrition Information
Serving size: 1, 4 oz mason jar Calories: 373 kcal Fat: 18 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 30 g Sodium: 95 mg Fiber: 7 g Protein: 8 g Cholesterol: 0 mg
Recipe by California Strawberries at http://www.californiastrawberries.com/mini-vegan-strawberry-cheesecake/