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–+ servings
Dessert

Mini Strawberry Cheesecakes (v, gf, rsf)

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!
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Prep Time20 minutes
Total Time2 hours 30 minutes
Yield12 cheesecakes

Equipment

INGREDIENTS

Crust
  • 1 c gluten free oats
  • 1/4 c raw almonds
  • 1/4 c raw pecans
  • 3-4 pitted dates
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • pinch of salt
Filling
  • 1/2 c raw cashews (soaked overnight*)
  • 1/3 c freshly squeezed lemon juice
  • 1/3 c coconut milk
  • 1 tsp vanilla extract or paste
  • 1/4 c maple syrup
Strawberry Topping
  • 1 lb fresh strawberries (sliced)
  • 1 tsp cornstarch**
  • zest of a lemon
  • 1/2 tsp vanilla
  • 2 tsp coconut sugar (optional***)
  • Non dairy whipped cream (optional)

INSTRUCTIONS

Crust
  • 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.
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.
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, or press more of the strawberries to extract more juice.
  • 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.

Notes

*If you're short on time, you can also pour boiling water over the cashews and leave them to sit for 1 hour. You could also use roasted cashews if you can't find them raw, but the texture of the cheesecake will be a bit different.
 
**The cornstarch slurry helps to thicken the topping so it's not too runny. You can omit this if you don't have cornstarch, just note the topping will be more liquidy.
 
***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.