I can’t believe we’re already in the month of February! This means that Valentine’s Day is right about the corner! I’ve never been the biggest fan of these made-up holidays, but it’s hard not to want to celebrate love. Especially because it give me an excuse to make these Vegan Strawberry Cheesecake Bites!
Valentine’s Day is cool and all, but these can definitely be made anytime! Making them individualized is perfect for portion control too. Anytime I can avoid having to cut pieces of cake myself, it’s a winning situation. I have a tendency to cut larger pieces than I should, so making them into cupcakes takes the fuss out of that.
Making these Vegan Strawberry Cheesecake Bites:
Making these Strawberry Cheesecake Bites is a lot easier than you might think. There are three main components to this delicious dessert: the strawberry sauce topping, the cheesecake and the crust.
The crust is the foundation of this amazing dessert. It’s so good, my husband and I ate the extra crust by itself. You’ll want to start with this first. The crust consists of just four simple ingredients that make it the perfect base for the cheesecake. Graham crackers, sugar, vanilla extract, and melted vegan butter. I can taste it now!
Normally I would combine these ingredients in my food processor, but it died on me a while back. In the meantime, I’ve been using my blender. Yep, that’s right. The same thing I make my smoothies in. It’s not perfect, but it gets the job done! After blending these ingredients, I lined the bottom of each cupcake liner with about 1 tbsp of the crust mixture, patting it down with the back of a spoon to create a flat layer. I let these bake for a few minutes, then move on to the next layer of the cheesecake.
The next layer is the cheesecake filling itself. It’s important to note that making this recipe involves knowing you want to make it at least the night before. Why? Because you’ll want to soak your cashews for the best results. If by chance you don’t have enough time to soak your cashews, you have the option of boiling them on the stove, however I’ve noticed that I get a smoother texture when blending (often much quicker) when I let them soak. So if you can, try to plan ahead. The cashew mixture is really easy to make. Simply add all of the ingredients to your blender (or food processor) and blend until 100% smooth.
Finally, you have the strawberry topping. Making this is really easy. I doubled this recipe in order to make enough to go around. Simply add everything to a small sauce pan, bring it to a boil, then use a fork (or a potato masher) to break up the strawberries. Sounds easy enough, right?
You can customize these Vegan Strawberry Cheesecake Bites however you’d like! I used strawberries as my topping, but you could also save a little time by swapping this out for canned cherry pie filling. As you can see from the photos, I’ve also added a little lemon zest just because I had some on hand and I thought this would be a nice addition along with the fresh strawberries.
I know you’ll love these Strawberry Cheesecake Bites! They’re perfect for sharing with your loved ones for Valentine’s Day and beyond! Both my husband and Dad enjoyed them! Give these a try and let me know what you think in the comments below!
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Vegan Strawberry Cheesecake Bites
- 2 cups soaked raw cashews preferably soaked overnight
- ⅔ cups maple syrup
- ⅓ cup melted coconut oil
- ½ cup full-fat coconut cream (hardened part that has surfaced to the top of the can)
- 2 tsp vanilla extract
- ½ tsp sea salt
- 2 tbsp coconut cream liquid
- 13 whole graham crackers
- ⅓ cup sugar
- ¼ tsp vanilla extract
- 6 tbsp melted vegan butter
- ½ cup sugar
- 1 tsp lemon juice
- 2 very full cups of frozen strawberries
- ½ cup water
- Preheat oven to 375°. Add all crust ingredients to a food processor until well combined.
- Line a muffin pan with cupcake holders and add about 1 tbsp of crust mixture to each (or more if desired), pressing it down with the back of a spoon to create a flat layer.
- Transfer the pan to the oven and bake for 7 minutes.
- While the crust is baking, add all of the ingredients for the cheesecake to your food processor and mix until 100% smooth. This may take a few minutes depending on your equipment.
- Remove the crust from the oven and allow to cool for 5-8 minutes.
- Evenly distribute the cheesecake filling amongst the cupcake pan, leaving room for the strawberry topping. Set aside.
- Add all of the ingredients for the strawberry topping to a small sauce pan.
- Bring to a boil, then reduce heat. Break up the strawberries using a potato masher or the back of a fork and continue to let simmer for 10-15 minutes.
- Top each of the cheesecake bites with the strawberry mixture, then transfer to the freezer and let chill for at least 3 hours.
- Remove from the freezer and set out for 5 minutes. Garnish with your favorite toppings and enjoy!