Delicious vegan mini strawberry cheesecakes, that are also gluten free, refined sugar free and raw!
These no-bake vegan cheesecake bites are super easy to make and a great, refreshing treat!
I made this dessert into small bites, but you can definitely use the same quantities to make a cake, using an 8 inch springform pan and decorating it how you like it!
More delicious fresh vegan desserts and treats:
Ingredients
The ingredients to make these vegan cheesecake bites are:
- almonds, both raw and blanched are ok
- pitted dates, should they be too dry, let them soften in warm water for 15 minutes
- coconut flour, make sure it is certified gluten free
- natural, unsalted cashews
- fresh strawberries
- lemon juice
- gluten free plant based milk, I prefer rice milk because it's neutral in flavor, but coconut or almond milk work great in this recipe too
- coconut or light seed oil
- maple syrup, this is totally optional, as dates, almonds and coconut flour already give a sweet flavor
Instructions
Here's how to make these gluten free vegan mini strawberry cheesecakes:
- In a food processor grind the almonds into a coarse crumb
- Add pitted dates
- Divide the paste into 8-10 parts and make an half inch thick base into cupcake molds.
- In a blender add cashews, strawberries, lemon juice, coconut flour, gluten free veg milk and the (optional) maple syrup and blend until you have a smooth cream
- Pour the cream over the date bases and decorate with more sliced strawberries
- Freeze to let them set
- Remove from freezer 30 minutes before serving
Full quantities and directions in the recipe card below
Cooking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
I really hope you will enjoy these frozen strawberry cheesecake bites! They are the perfect treat for warm days!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Vegan Mini Strawberry Cheesecakes (Gluten free, Sugar free, Raw)
Equipment
- 1 kitchen scale
- 1 Blender / food processor
- 1 cupcake/muffin pan (best if silicone)
- cupcake liners (in case you use a metallic cupcake pan)
Ingredients
For the base
- 80 grams raw almonds
- 300 grams pitted dates
- 4 tablespoons coconut flour
For the strawberry filling
- 250 grams unsalted cashews
- 200 grams fresh strawberries
- 2 tablespoons lemon juice
- 2 tablespoons coconut flour
- 2 tablespoons gluten free rice milk
- 1 tablespoon coconut / seed oil
- 1 tablespoon maple syrup (optional)
- more strawberries for the decoration
Instructions
For the base
- In a food processor grind the almonds into a coarse crumb, like finely chopped, not flour-like texture (lightly toast them in a pan for 5 minutes before grinding, if desired)
- In the processor add the pitted dates (if they're particularly dry, soften them in warm water for 15 minutes) and the coconut flour until you have a paste that you can work with your hands
- Divide the paste into 8-10 parts and make an half inch thick base into cupcake molds. Silicone molds are the best option, otherwise if you have a metallic one, place paper cupcake liners in the molds so that you will remove them more easily
For the strawberry cream
- In a blender add cashews, strawberries, lemon juice, coconut flour, gluten free veg milk and the (optional) maple syrup and blend until you have a smooth cream
- Pour the cream over the date bases and decorate with more sliced strawberries
- Freeze for at least 2 hours and remove from freezer at least 30 minutes before serving, in order to have a firm but creamy filling
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