These no bake Mini Strawberry Cheesecakes are vegan, paleo and gluten free but taste just as delicious as ‘regular’ cheesecake. There are 2 layers: a smooth, creamy lemony layer and a gorgeous strawberry layer. The almond coconut crust gives it just the right amount of crunch. They taste as amazing as they look.
There’s something about mini things that makes me feel so good. Our brains love cute things rewarding us with dopamine, a chemical that makes us feel intensely happy. Mini animals, mini cars, and most importantly, mini foods. Not only are miniature eats perfectly bite-sized, but they make eating fun.
Why You’ll Love These Mini Strawberry Cheesecakes
- They’re creamy, tangy, and sweet – just like traditional cheesecake but healthier: vegan, paleo, no refined sugars and gluten free.
- Nutritious, made with cashews and coconut which are rich in fiber, heart-healthy fats, and plant protein.
- Have a deliciously sweet, rich, strawberry flavor.
- NO BAKING, not even the crust, that’s easier right?.
- Made with simple healthy ingredients you can find in your supermarket or health food store.
- Perfect for dessert, potlucks, parties, or just for snacking.
- The 12 individual ‘cheesecakes’ freeze up beautifully. This way you can take out 1 or 2 at a time to enjoy instead of having to eat the whole cake within a few days.
Ingredients
For The ‘Cheesecake Layers’
- Raw cashews – It’s best to soak them overnight in the refrigerator or at least 4 hours at room temperature. If you’re in a hurry soak them in boiling water for 30 minutes to 1 hour.
- Coconut oil – Refined is best, it has no coconut taste.
- Coconut cream – Chill a can of full fat, classic coconut milk, overnight in the refrigerator. Use ALL of the the thick solid part. Save the coconut water for smoothies.
- Lemon juice and zest, organic is best – Gives the lemon layer a bright fresh taste.
- Vanilla
- Maple syrup
- Freeze dried strawberries – These give the strawberry layer a rich strawberry flavor. You’ll process them for 15 seconds to turn them into a powder. Then add the powder to your strawberry layer for maximum flavor. They are optional but recommended.
- Fresh strawberries, organic is best.
For the Almond Coconut Crust
- medjool dates pitted, softened and dried in a kitchen towel
- raw almonds
- shredded coconut unsweetened
Here’s How To Make Them!
This recipe has quite a few steps but it’s not hard. You need a food processor but you don’t need to clean it between each step. A blender would also work but a processor is easier to work with.
Here are the basic guidelines, more specific directions are in the recipe card below.
- Start by putting the freeze dried strawberries into your processor and process until it becomes a fine powder. Remove from the processor and set aside. Do this first so you don’t have to clean your processor.
- Make the almond coconut crust bottoms. Line a cupcake pan with baking liners. Add the almonds, dates, and coconut to the processor and process until a crumbly/pasty mixture forms. Roll the mixture into 12 balls and put into each cupcake liner. Using a 1/3 cup metal measuring cup and a cupcake liner to prevent sticking, press down each ball to form a crust on the bottom of each liner.
- Make the lemon layer. Add cashews, coconut cream, lemon, lemon zest, salt and vanilla to the food processor and puree until smooth, about 2-3 minutes. Add the coconut oil and maple syrup and process until you get a nice creamy puree, 1 minute. Set aside 1 1/4 cups of the lemon filling for the strawberry layer. Pour the remaining lemon filling evenly into the 12 crusts. Chill in the refrigerator while you prepare the strawberry layer.
- Make the strawberry layer: Using the same processor add the strawberries, strawberry powder, 1 tablespoon melted coconut oil and the saved lemon filling. Process until you get a nice smooth consistency, about 1 minute. Pour evenly over the lemon layered ‘cheesecakes’.
- Refrigerate for 2-3 hours or overnight until firm. You can also freeze for 1 hour. If frozen remove the cupcake liners and let sit at room temperature for 30 minutes to defrost. Serve chilled.
Tips for Success
- Make sure you process the cashews long enough to get a very smooth cream. It takes less time if they have soaked overnight.
- Don’t let the strawberry mixture sit once you’ve processed it. If you get distracted and it begins to thicken re-blend it so it’s thin enough to pour.
- Before removing the paper liners, the filling has to be completely set. If it seems to be sticking put them in the freezer for 5-10 minutes before taking off the paper.
Variations
- Instead of making 12 mini strawberry ‘cheesecakes’, make one large cheesecake. Use a 7″ or 8″ spring form pan. Line the bottom of the spring form pan with parchment and press the crust into the bottom. This is definitely easier but not as cute.
- Make the mini ‘cheesecakes’ all strawberry instead of two layers. It’s a little easier, less steps. To do this, process the cashews as described in the recipe, then add the strawberry layer ingredients, process and pour into the prepared crusts.
Frequently Asked Questions
Yes they will be incredibly cute, bite size mini strawberry cheesecakes. The recipe will make 24.
No I don’t recommend it. I tried it once but it was hard to get them out of the pan looking attractive.
Yes absolutely, it may take longer to chill. (see directions above for the crust). Run a warm knife around the edge before removing the ring.
Coconut whipped cream, melted chocolate, a simple strawberry glaze. I use a strawberry fan in the photos. Click for directions.
Yes but it won’t have as much strawberry flavor or as bright color but it will still be good. I tried it.
More Vegan, Gluten Free, No Bake ‘Cheesecakes’ to Enjoy
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Mini Strawberry Cheesecakes (Vegan Paleo)
- Total Time: 2 hours 30 minutes
- Yield: 12 mini cheeecakes 1x
Description
These no bake Mini Strawberry Cheesecakes are vegan, paleo and gluten free but taste just as delicious as ‘regular’ cheesecake.
Ingredients
Lemon ‘Cheesecake’ Layer
- 1 1/4 cups raw cashews 140 grams, soaked for 4 hours or overnight, rinsed, and gently dried
- 1/2 cup refined coconut oil, melted, 110 grams (1 Tablespoon saved for strawberry filling)
- 1 cup coconut cream*** use solid part of 1 can of full fat coconut milk
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons lemon zest
- pinch sea salt
- 1 teaspoon vanilla
- 1/2 cup pure maple syrup
Strawberry ‘Cheesecake’ Layer
- 1/2 cup freeze dried strawberries, 14 grams, ground to a fine powder
- 1 1/2 cups sliced fresh strawberries (210 grams)
- 1 1/4 cups lemon mixture
Almond Coconut Crust
- 3/4 cup medjool dates pitted, 100 grams, softened and dried in a kitchen towel
- 1/2 cup raw almonds, (73 grams)
- 1/2 cup shredded coconut unsweetened (40 grams)
Optional Toppings
- Coconut whipped cream
- melted chocolate
- sliced fresh strawberries
- strawberry fan
Instructions
- Pit the dates. Soak in very hot water for 5 minutes. Gently dry and coarsely chop.
- Line a cupcake pan with 12 cupcake baking liners.
- Put the freeze dried strawberries into a food processor and process into a powder. Transfer to a bowl, set aside for the strawberry layer.
- Melt the coconut oil. Set aside 1 tablespoon for the strawberry layer.
- Using the same processor, no need to wash, add the dates, almonds, coconut and process 1 minute until a crumbly/pasty mixture forms.
- Roll the almond date mixture into 12 small balls (about 17 grams each) and put into each cupcake liner. Using a 1/3 cup metal measuring cup and a cupcake liner press down each ball to form a crust on the bottom of each cupcake liner. Press down to make it firm and even (see photo above).
- Wipe out your food processor with a kitchen towel to make the lemon layer. You don’t have to wash it.
- For the lemon layer: Add cashews, coconut cream, lemon, lemon zest, salt and vanilla to the food processor and puree until smooth. This will take 2-3 minutes depending on your food processor, you will need to scrape the sides several times to get a smooth puree.
- Set aside 1 tablespoon of the melted coconut oil (for the strawberry layer), and add the rest to the cashew mixture along with the maple syrup. Process until you get a nice, creamy, evenly blended puree, about 1 minute.
- Remove 1 1/4 cups of the lemon filling and set aside.
- Pour the remaining lemon filling evenly into the 12 crusts. Chill in the refrigerator while you make the strawberry layer, 5-10 minutes.
- For the strawberry layer: using the same processor, add the strawberries, strawberry powder, the saved 1 tablespoon of coconut oil and the saved lemon cream filling. Process until you get a nice smooth consistency, about 1 minute.
- Pour evenly over the 12 lemon layered cheesecakes.
- Refrigerate for 2-3 hours or overnight until firm. You can also freeze for 1 hour. If frozen, remove the cupcake liners and let sit at room temperature for 15-30 minutes to defrost. Serve cold with toppings of choice.
- Store the mini cheesecakes covered it in the refrigerator for 3 days or in the freezer for up to one month then take out as many as you like and defrost. If you’re in a hurry remove from the freezer and let thaw at room temperature for about 20 minutes or in the refrigerator for 1 hour.
Notes
Chill a can of full fat, classic coconut milk, overnight in the refrigerator. Use ALL of the the thick solid part. Save the coconut water for smoothies.
The cook time indicates the time needed to chill in the refrigerator. These are NO BAKE mini strawberry cheesecakes.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Process
- Cuisine: Vegan, Gluten Free, Paleo, Dairy Free
