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Vegan Strawberry Cheesecake Bites

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"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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Ingredients

14 h 15 m servings 343 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  1. Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
  2. 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.
  3. 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


Per Serving: 343 calories; 25.8 g fat; 26.3 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 222 mg sodium. Full nutrition

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