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Vegan Strawberry Cheesecake Minis

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vegan strawberry cheesecake

Switch up your dessert menu with these layered Vegan Strawberry Cheesecake Minis from Kristina LaRue. They’re a tasty spin on tradition, and a great way to get your eight strawberries a day.

One serving of eight strawberries is filled with potassium, fiber and antioxidants. They’re also naturally sweet, yet low in sugar, making these Vegan Strawberry Cheesecakes a guilt-free option.

Dig in!

vegan strawberry cheesecake

Vegan Strawberry Cheesecake Minis

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Author Kristina LaRue, RD, CSSD

Ingredients

  • cup raw pecan halves
  • 4 Medjool dates pitted
  • 2 cups whole raw cashews soaked and water removed
  • 2 Tbsp 100% pure maple syrup
  • 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

Notes

We recommend soaking raw cashews in hot water for at least 15 minutes, or overnight.

Instructions

  • 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.
  • 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.
  • Spoon 2 tablespoons of the mixture into each serving jar, and spread to form even layer.
  • 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.
  • Divide strawberry-cashew mixture evenly into 8, 4 oz mason jars and spread to form layer; top each mini cheesecake with half a strawberry.
  • Chill in refrigerator for at least 15 minutes to set; keep refrigerated until ready to serve.

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 46g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 95mg | Fiber: 7g | Sugar: 30g
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