It is still August, which means we are still in the heat of summer. This week the weather is going to be in the 90s all week. ugh. Turning on the oven is out of the question, but the sweet tooth never sleeps. So this means we are still in need of some no-bake treats that do not require the oven. This could include some greek yogurt cookie dough or Rice Krispie treats or any of these no bake healthy recipes. Or you could try these mini vegan strawberry cheesecakes! With a date and nut crust, a creamy cashew filling, and a simple strawberry topping, these treats are sure to make your tastes buds sing:)
Yes there is cheesecake in the name. But no there is no cheese in this recipe! This recipe is completely plant based with no dairy products or eggs used. Cashews and vegan cream cheese take the place of traditional cream cheese without compromising the flavor. With some added lemon juice, these cheesecake still have the typical tang of cheesecake. With no eggs in this recipe, these strawberry cheesecakes do not need to be baked, and instead set up in the freezer
The Crust You Didn’t Know You Needed
My mom and I have never been a huge fan of traditional cheesecake crust. The crust takes away from the cheesecake rather than add to it. This crust on the other hand is full of flavor and texture without any added sugars or oils. A crumbly mixture is made out of dates, nuts and seeds, and oats that hardens into the perfect crust for a creamy filling. And best of all, it requires no baking!
Life is boring without toppings
These mini cheesecakes are made complete with a quick strawberry topping. All it takes is some freshly chopped strawberries, some lemon juice, and water! However, if you aren’t a fan of strawberry cheesecake or are looking for a way to mix it up, feel free to try some other toppings! Adding a peanut butter swirl and some chocolate chips is a great one. A turtle cheesecake with some date caramel would also be delicious!
Let’s Make It!
These vegan strawberry cheesecakes require some waiting time, but overall is a fairly simple process. Start by soaking the cashews in boiling water. This will ensure they get soft and can blend into a creamy mixture. While they are soaking, make the crust. Press the crumbly crust mixture into a muffin pan and let harden in the freezer. After soaking the cashews, make the filling using the food processor. Pour the filling into each of the muffin tins and top with a swirl of the strawberry topping. Now comes the waiting game. Place the muffin tin in the freezer for at least 2 hours to let the vegan strawberry cheesecakes harden. To eat, you can either enjoy straight from the freezer or you can let them sit out at room temperature for 10-15 minutes to get a more cheesecake like texture. Either way is delicious!
These vegan strawberry cheesecakes are delectable that will NOT have you missing the dairy! Keep the oven off and try these tasty freezer friendly treats today!
If you give this recipe a try, be sure to comment or tag us with a photo at @wholesomeandhappylife on instagram!
Mini Vegan Strawberry Cheesecakes
These no-bake, vegan, gluten-free cheesecakes are the perfect summer dessert. A date and nut crust with a creamy cashew filling and topped with a strawberry jam swirl makes this treat delectable!
Cover cashew pieces in a bowl with the boiling water and soak for 30 minutes
While cashews are soaking, make the crust. Combine the crust ingredients in a food processor and blend until crumbly.
Press 1-2 tbs of the crust mixture into the bottoms of a lined muffin tin. It should be enough to fill 8-10 regular sized muffin cups. Place in freezer until filling and topping is ready.
Make the strawberry topping by putting the chopped strawberries, lemon juice, and water into a small saucepan on medium heat. Bring the mixture to a boil, mash some of the strawberries, and reduce heat to let the topping to thicken.
After cashews are done soaking, drain the water and place cashews into the food processor.
Pulse cashews a few times until crumbly. Then add the rest of the filling ingredients and blend until smooth.
Take the crusts out of the freezer and add 1-2 tbs of the filling to each of the cups. Spoon some of the topping onto each of the cheesecake cups and swirl with the tip of the spoon.
Place cheesecake cups in the freezer for at least 2 hours before eating. When enjoying, they can be eaten frozen straight from the freezer, or can sit out at room temp for 10-15 minutes to get a more typical cheesecake texture. Can be stored in the freezer for 1-2 weeks!
*If your dates are not soft, soak them in hot water for 10 minutes to soften them up. This will make them easier to blend**If gluten free, feel free to use gluten free oats or more nuts