Strawberry Cheesecake Bites

Strawberry Cheesecake Bites Recipe

By Hot For Food

🔪Prep Time: 35 minutes



1 C pecans

6 medjool dates, pitted, soaked for 10 minutes in hot water

1/4 C shredded coconut

1/4 tsp sea salt


1 C raw cashews, soaked for 20 minutes in hot water

1/2 C frozen strawberries

1/4 C agave nectar

1/4 C melted coconut oil

2 tbsp lemon juice


1/2 C frozen strawberries, melted


1For the crust, 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 it’s own.

2Press about 1 1/2 teaspoons of the mixture into the bottom of each mini muffin cup.

3Drain cashews from the soaking water and rinse under fresh water. Then add them to a high-powered blender along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside. Clean out the blender to make the strawberry puree for the swirl.

4Allow the strawberries for the swirl/topping to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend this in the blender into a smooth puree.

5Take a scant tablespoon of the cashew filling and pour on top of the pressed crust. Then take a 1/2 teaspoon of strawberry puree and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around to make a swirled pattern.

6Freeze the cheesecakes for 1 to 2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10 to 15 minutes before biting into them so they’re softer.

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