Mini Cashew Strawberry Cheesecakes

Mini Strawberry Cashew Cheesecakes

I have been wanting to try making a plant-based dessert with cashews and now that I have all I can think is WHY DID I WAIT SO LONG. These are so good. So so good. I found the recipe on My Whole Food Life and will definitely be making them again! These are full of healthy and nutritious nuts, fruits, lots of good fats, and whole and organic ingredients. Whoever said plant-based deserts are boring has never had these.

Mini Strawberry Cashew Cheesecakes

The base only has two ingredients, almonds and dates (and a little bit of water). But the next time I make these (which will be soon), I will use even less water than I did this time to make sure it holds together a little better. Use water very sparingly (1/4 cup or less). But otherwise, the flavor of these is outstanding!

Mini Strawberry Cashew Cheesecakes (11 of 12)

When I moved away from processed foods, dairy, and meat, it really opened my eyes to the endless possibilities of plant combinations that create healthy and delicious meals and treats. I do not limit myself on what I can and cannot have in a day and have become more in touch with eating what I want when I want. Eating a plant-based diet allows me to not feel endless guilt about the foods I am eating, but rather enjoy, appreciate, and love every last bite.

Mini Strawberry Cashew Cheesecakes

 

Mini Cashew Strawberry Cheesecakes
 
Prep time
Total time
 
Mini Cashew Strawberry Cheesecakes made with an Almond & Date Crust from My Whole Food Life
Author:
Recipe type: Desert
Serves: 18
Ingredients
  • 1½ cup raw almonds
  • 8-10 medjool dates
  • Water
  • 2 cups raw cashews (soaked overnight)
  • 1½ cups fresh strawberries
  • ½ cup maple syrup
  • ⅓ cup coconut oil
  • Juice from 1 lemon
  • ½ tsp sea salt
Instructions
  1. Line a muffin pan with parchment muffin cups (or any of your choice)
  2. Combine dates and almonds in a food processor and blend adding little bits of water until mixture clumps together
  3. Fill the bottom (about ½") of muffin liners with crust mixture and put in the fridge
  4. Drain and rinse the cashews
  5. In a food processor, blend cashews, strawberries, maple syrup, coconut oil, lemon, and sea salt until smooth and then fill each muffin cup almost to the top
  6. Add strawberries and coconut flakes to the top if you wish!
  7. Put in the fridge for at least 6 hours to harden and in the freezer to fully harden or store for later

 

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