Mini Strawberry Cheesecakes - Raw Food Magazine

Mini Strawberry Cheesecakes

Votes: 4
Rating: 4.5
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Rate this recipe!
Votes: 4
Rating: 4.5
You:
Rate this recipe!
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Mini Strawberry Cheesecakes
Serves
Serves
24
24
Level
Level
Easy
Easy
Ingredients
Ingreds.
10
10
Total
Total
30min
30min
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Mini Strawberry Cheesecakes
Serves
Serves
24
24
Level
Level
Easy
Easy
Ingredients
Ingreds.
10
10
Total
Total
30min
30min
These lovely mini strawberry cheesecake bites are great for snacking on and for sharing. With just a handful of ingredients, you can whip ’em together pretty quick, but they look so fancy they’re bound to impress! And with all the magic sweetness of dates, you won’t need to add any sugar to these delicious non-cheese cakes!
These lovely mini strawberry cheesecake bites are great for snacking on and for sharing. With just a handful of ingredients, you can whip ’em together pretty quick, but they look so fancy they’re bound to impress! And with all the magic sweetness of dates, you won’t need to add any sugar to these delicious non-cheese cakes!
Ingredients
Crust
Filling
Strawberry Swirl/Topping
Servings:
Units:
Directions
Prep
15 min
Total
30 min
Crust
  1. Remove the pits from the medjool dates and soak them in warm water for 10 mins. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on its own.
  2. Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.
Strawberry Cheesecake Filling
  1. Drain cashews from the soaking water and rinse under fresh water.
  2. Then add them to a high-speed blender or vitamix along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside.
  3. Clean out the blender to make the strawberry puree for the swirl.
Swirl
  1. Allow these strawberries to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft.
  2. Then blend this in a blender into a smooth puree.
  3. Take a scant tablespoon of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of strawberry puree and dollop on top of the cashew filling.
  4. Take the end of a toothpick and swirl the two mixtures around to make a fun artsy pattern!
  5. Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 mins. before biting into them.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Mini Strawberry Cheesecakes FTR

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Votes: 4
Rating: 4.5
You:
Rate this recipe!
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John and Lauren

Chef: 

Lauren and John are hot for food… as long as it's vegan! Together they’re cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe via their blog, Hot For Food.

 

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