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Mini Strawberry Cheesecakes (Vegan Paleo)

Serving of egg free cheesecake.
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These no bake Mini Strawberry Cheesecakes are vegan, paleo and gluten free but taste just as delicious as ‘regular’ cheesecake.

Ingredients

Scale

Lemon ‘Cheesecake’ Layer

Strawberry ‘Cheesecake’ Layer

Almond Coconut Crust

Optional Toppings

Instructions

  1. Pit the dates. Soak in very hot water for 5 minutes. Gently dry and coarsely chop.
  2. Line a cupcake pan with 12 cupcake baking liners.
  3. Put the freeze dried strawberries into a food processor and process into a powder. Transfer to a bowl, set aside for the strawberry layer.
  4. Melt the coconut oil. Set aside 1 tablespoon for the strawberry layer.
  5. Using the same processor, no need to wash, add the dates, almonds, coconut and process 1 minute until a crumbly/pasty mixture forms.
  6. 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).
  7. Wipe out your food processor with a kitchen towel to make the lemon layer. You don’t have to wash it.
  8. 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.
  9. 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.
  10. Remove 1 1/4 cups of the lemon filling and set aside.
  11. Pour the remaining lemon filling evenly into the 12 crusts. Chill in the refrigerator while you make the strawberry layer, 5-10 minutes.
  12. 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.
  13. Pour evenly over the 12 lemon layered cheesecakes.
  14. 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.
  15. 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.

Equipment

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.

Find it online: https://eatwellenjoylife.com/mini-strawberry-cheesecakes-vegan-paleo/