VEGAN STRAWBERRY CHEESECAKE BITES
Strawberry cheesecake without the guilt! You can speed up the process by placing them in the freezer initially instead of the refrigerator. These can be stored in the fridge or freezer. Whichever you prefer. They should last a couple weeks in the fridge and up to 6 months in the freezer.
Provided by Kara Ceschini
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 14h15m
Yield 12
Number Of Ingredients 9
Steps:
- Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
- Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
- Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 26.3 g, Fat 25.8 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 8 g, Sodium 222 mg, Sugar 14.2 g
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