I recently celebrated a birthday and wanted to make myself something special. Although I’m not a big cake person nothing says birthday like cake! So I started searching for a healthy alternative. I found the perfect recipe from one of my favorite recipe bloggers Minimalist Baker and modified it to create these delicious Vegan Strawberry Cheesecake cups. This healthy dessert is perfect for an afternoon treat, cocktail party or for birthdays. The crust is made from dates, pecans and a touch of vanilla and the cashew “cheese” filling taste almost like the real thing. I can’t wait for you to try them! Trust me — you’ll never go back to store bought crust again!
Ingredients:
CRUST
- 1 1/2 cups raw walnuts
- 1 cup packed dates, pitted
- 1 tbsp vanilla
- Pinch sea salt
- 1 1/2 cups raw cashews (soaked in water 4-6 hours OR if you’re low on time, pour boiling hot water over the cashews, and soak for 1 hour)
- 1.5 large lemon, juiced (scant 1/4 cup)
- 1/4 cup olive oil
- 1/2 cup of non-dairy almond milk
- 1/4 cup maple syrup
- Fresh Berries
- Shredded coconut
- Sliced almonds
OTHER
- Parchment paper
- Muffin tin
Instructions:
1. Add dates to a food processor and blend until small bits remain. Remove and set aside.
2. Next add nuts, salt and vanilla and blend into smaller bites. It should have a sticky feel. Tip: If it’s too dry, add a few more dates. If too wet, add more walnuts.
3. Cut out two strips of parchment paper per ramekin and lay them in an “X” shape at the base to make removing the cheesecakes easier once they are set.
4. Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use the back of a spoon to and really press it down, allowing some crust to come up the sides. Set in fridge or freezer to firm up.
5. Add all filling ingredients to a blender and mix until very creamy and smooth – about 2-3 minutes. If the ingredients aren’t blending, try adding a splash more almond non-dairy milk. Taste and adjust flavor/sweetness as needed.
6. Divide filling evenly among each muffin cup. Then cover loosely with plastic wrap and refrigerate until set – about 4-6 hours depending on size of dish. Tip: If you’re low on time, add them to the freezer for 1-2 hours.
7. Top with fresh berries, shredded coconut and a touch of non-dairy coconut whipped cream.
I’d love to hear from you. Leave a comment or photo and let me know what you thing of these delicious Vegan Strawberry Cheesecake cups!
xo, Fran
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