Strawberry cheesecake without the guilt! You can speed up the process by placing them in the freezer initially instead of the refrigerator. These can be stored in the fridge or freezer. Whichever you prefer. They should last a couple weeks in the fridge and up to 6 months in the freezer.

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Recipe Summary

prep:
15 mins
additional:
14 hrs
total:
14 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Cheesecake:

Directions

Instructions Checklist
  • Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.

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  • Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.

  • Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.

Nutrition Facts

343 calories; protein 7.6g 15% DV; carbohydrates 26.3g 9% DV; fat 25.8g 40% DV; cholesterol 0mg; sodium 222mg 9% DV. Full Nutrition
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