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Vegan Strawberry Cheesecake Bites

Vegan Strawberry Cheesecake Bites

Course Dessert
Cuisine American
Keyword Cheesecake, Dessert, Strawberries
Prep Time 20 minutes
Cook Time 23 minutes
Freezing Time 3 hours
Total Time 3 hours 43 minutes
Servings 15 bites



  • 2 cups soaked raw cashews preferably soaked overnight
  • cups maple syrup
  • 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
  • cup sugar
  • ¼ tsp vanilla extract
  • 6 tbsp melted vegan butter

Strawberry Topping

  • 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!


Please note you will have additional crust mixture leftover if following directions above (1 tbsp). If desired, you can add more crust to each of the cheesecake bites to make the bottom layer thicker.
These cheesecake bites can be stored in the freezer (for up to 1 month), or the fridge (for up to one week).