Vegan mini strawberry cheesecakes

    4 hours 15 min

    Individual desserts that are nearly all raw and guilt-free! Developed by Aimee Ryan, Wallflower Girl.


    4 people made this

    Serves: 6 

    • 4 Nākd strawberry crunch bars
    • 65g cashew nuts, soaked overnight in water and drained
    • juice of 2 lemons
    • 60ml agave nectar or maple syrup
    • 60ml coconut oil
    • 1 teaspoon vanilla extract
    • 3 pitted dates
    • 6 large strawberries

    Prep:15min  ›  Extra time:4hr setting  ›  Ready in:4hr15min 

    1. Grease or line a muffin tin or preferably use a silicon muffin tray to make the cheesecakes easier to remove.
    2. Chop the Nākd bars into small bits in a food processor and divide them into 6 sections. Press firmly into the bottom of the prepared muffin tins or silicon trays to make 6 cheesecake bases.
    3. Blend together the cashew nuts, lemon juice, agave nectar (or maple syrup), coconut oil and vanilla until it makes a smooth silky mixture. Pour the the mixture onto each of the cheesecake bases until it fills to the top.
    4. Make the strawberry swirl by blending together the dates and strawberries then dropping a few dots of the mixture onto the top of the cheesecakes. Use a skewer to gently swirl the strawberry mixture around.
    5. Place the cheesecakes in the freezer overnight or for at least 4 hours to set. Allow the cheesecakes to come up to room temperature before serving. Enjoy!

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