Mini Strawberry Cheesecakes (v, gf, rsf)
MINI STRAWBERRY CHEESECAKES
These mini strawberry cheesecake cups couldn’t be easier to make! All you need is a blender to whip up the gluten free crust and vegan cheesecake filling. These tasty little cheesecakes also happen to be gluten free, vegan, and refined sugar free!
These mini strawberry cheesecake cups couldn’t be easier to make! All you need is a blender to whip up the gluten free crust and vegan cheesecake filling. These tasty little cheesecakes also happen to be gluten free, vegan, and refined sugar free!
TELL ME MORE ABOUT THIS CHEESECAKE!
The base of this strawberry cheesecake recipe was inspired by my NO BAKE CHEESECAKE recipe that I published a few years ago. I’ve made that recipe so many times over the years as it’s simply delicious and super easy to whip up. I was thinking about that recipe and the potential to make it into mini servings, which is how this recipe came about.
Also—strawberries are in season right now so I wanted this to be a tasty seasonal cheesecake recipe. Enter: these delicious strawberry cheesecakes that I can’t get enough of!
This simple strawberry cheesecake recipe also happens to be vegan, gluten free, and refined sugar free too. That wasn’t necessarily on purpose, but I’m always happy when I’m able to incorporate these things into my recipes to make them more accessible for everyone. If the idea of strawberry mini cheesecake bites sounds great to you, then you’re in the right place!
HOW TO MAKE THESE MINI STRAWBERRY CHEESECAKES
Making these strawberry cheesecake cups is super easy! You’ll start by preparing the crust. Pulse all of the crust ingredients together in a food processor until it turns crumbly but sticky. If the crust is too loose, add another date or a bit more maple syrup so that it sticks together a bit more.
Spoon the crust into each of the cupcake liners, and press them firmly into the bottom so it's well packed. Place the pan in the freezer while you make the filling.
To make the vegan cheesecake filling, start by draining the cashews. Add the remaining cheesecake ingredients into a blender and blend on high speed until smooth. Once the filling is completely smooth, pour it evenly over the cupcake crusts. Place the cheesecakes in the freezer for one hour, and then transfer to the fridge for another hour until firm.
Meanwhile, prepare the strawberry topping. Place the strawberries in a pan over medium heat. Lightly mash the strawberries with a potato masher or the back of a fork to press out some of the juices. Once the juices start to simmer, turn the heat to low and stir in the cornstarch slurry. Add in a little bit of water at a time if the juices begin to evaporate.
After 5 minutes, stir in the lemon zest, vanilla, and sugar (if using). Cool the strawberry topping completely before spooning it on top of the cheesecakes when ready to serve.
KEY INGREDIENTS
gluten free oats
raw almonds
raw pecans
dates
almond butter
maple syrup
lemon juice
coconut milk
strawberries
QUICK NOTES ABOUT INGREDIENTS
Feel free to use any nuts that you like for the crust. I like to use a combination of pecans and almonds for the crunch, but you can use walnuts, pine nuts, cashews… whatever you like! I do recommend using raw unsalted nuts so that the crust comes together better. Roasted nuts are a bit grittier and won’t blend as smoothly.
You can use any nut butter you prefer. I like almond butter best, but you can use peanut butter, cashew butter, hazelnut butter, etc.
The sweetness of your strawberry topping depends on the sweetness of your fresh strawberries. If your strawberries have been refrigerated, or if they’re not quite ripe, then they won’t be as sweet. You can add a bit of coconut sugar to make your strawberry topping sweeter, if needed.
HOW LONG DOES THIS TAKE TO MAKE?
There are three main steps to making these easy strawberry cheesecakes at home:
Mixing the crust, which takes about 10 minutes
Whipping the filling, which takes about 10 minutes
Making the caramel, which takes about 10 minutes
Hands-on time for these cheesecakes will take about 30 minutes to make. It will need to set in the freezer and the fridge for about two hours, so keep that in mind, too.
HOW DO YOU STORE THESE CHEESECAKES?
Store these mini cheesecakes, covered in the freezer. Place them on the counter for about 10 minutes to soften them when ready to eat.
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Mini Strawberry Cheesecakes (v, gf, rsf)
Ingredients
- 1 c gluten free oats
- 1/4 c raw almonds
- 1/4 c raw pecans
- 3-4 dates
- 2 tbsp almond butter
- 2 tbsp maple syrup
- Pinch of salt
- 1/2 c raw cashews, soaked in water overnight
- 1/3 c freshly squeezed lemon juice
- 1/3 c full fat coconut milk
- 1 tsp vanilla extract or paste
- 1/4 c maple syrup
- 1 lb fresh strawberries, sliced
- 1 tsp cornstarch
- zest of 1 lemon
- 1/2 tsp vanilla
- 2 tsp coconut sugar (optional)
- Non dairy whipped cream for topping (optional)
Instructions
- Place cupcake liners inside of a cupcake pan, and set aside.
- Pulse all of the crust ingredients together in a food processor until it turns crumbly but sticky. If the crust is too loose, add another date or a bit more maple syrup so that it sticks together a little more.
- Spoon about 1 tbsp of the crust into each of the cupcake liners, and press them firmly into the bottom so it's well packed.
- Place the pan in the freezer while you make the filling.
- Drain the cashews.
- Add all of the cheesecake ingredients into a blender and blend on high speed until smooth. This may require a few rounds.
- Once the filling is completely smooth, pour it evenly over the cupcake crusts. You may not use all of the filling. Smooth down the top so it is flat.
- Place the cheesecakes in the freezer for one hour, and then transfer to the fridge for another hour until firm.
- Meanwhile, prepare the strawberry topping.
- In a small bowl, mix together the cornstarch and water until smooth.
- Place the strawberries in a pan over medium heat.
- Lightly mash the strawberries with a potato masher or the back of a fork to press out some of the juices. Once the juices start to simmer, turn the heat to low and stir in the cornstarch slurry.
- Simmer the strawberries for about 5 minutes, until slightly thickened. Add in a little bit of water at a time if the juices begin to evaporate.
- After 5 minutes, stir in the lemon zest, vanilla, and sugar (if using).
- Cool the strawberry topping completely before spooning it on top of the cheesecakes when ready to serve.
- Store the mini cheesecakes in the freezer. Place on the counter for about 10 minutes to soften them when ready to eat. Top with a dollop of non-dairy whipped cream, if desired.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!