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These Vegan Strawberry Cheesecake Minis are life right now. I love how simple ingredients can be made into a sweet treat in no time... right in the blender!

Vegan Strawberry Cheesecake Minis


  • Author: Kristina LaRue
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 8 single servings 1x

Description

These Vegan Strawberry Cheesecake Minis are life right now. I love how simple ingredients can be made into a sweet treat in no time… right in the blender!


Scale

Ingredients

  • 84 ounce serving jars
  • ⅔ cup raw pecan halves
  • 4 medjool dates, pitted
  • 2 cups whole raw cashews, soaked and water removed
  • 2 tablespoons 100% pure maple syrup
  • ⅔ cup unsweetened vanilla almond milk
  • Pinch of coarse sea salt
  • ½ cup freeze dried strawberries
  • ½ cup fresh sliced strawberries
  • 6 medium strawberries, sliced in half, for topping

Instructions

  1. Using 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 mixture into each serving jar and spread to form even layer.
  4. Add freeze-dried and ½ cup fresh sliced strawberries to blender; blend with remaining cheesecake layer until strawberries are fully incorporated and mixture is smooth.
  5. Divide strawberry-cashew mixture evenly into each serving jar 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

Recommend soaking raw cashews in hot water for at least 15 minutes or overnight.

NUTRITION FACTS: 292 calories, 19g total fat, 3g saturated fat, 0mg cholesterol, 24mg sodium, 25g carbohydrate, 3g fiber, 15g sugar, 6g protein, 1% vitamin A, 25% vitamin C, 8% calcium, 13% iron