Strawberry vanilla vegan cheesecake

makes 12-14 (2”x 2") mini cheesecakes

Ingredients

Silicone mold

Crust:

1/4 cup roasted almond

3/4 cup roasted walnut

5 Medjool dates, pitted

2 tbsp coconut oil

1/2 cup shredded coconut

2 tbsp cacao nips

1/8 tsp salt

Filling:

2 cups raw cashew

2 cups dried strawberry

1 1/4 cups coconut cream

5 tbsp cacao butter

5 tbs coconut oil

10 tbsp agave nectar

2 tbsp lemon juice

1 tsp vanilla extract

1 pinch salt

Preparation

Soak cashews for at least 6 hours, preferably overnight.
For crust: blend all ingredients together in a food processor until a crumbly, sticky paste is formed.
Press crust evenly onto bottom of mold. About 1 tbsp per square.
For filling: blend cashews until smooth.
Add rest of filing ingredients, except dried strawberries.
Blend until creamy.
Save about 1/2 cup of filling to use for frosting later.
Add dried strawberries to rest of the filing, blend until smooth.
Pour strawberry filing into mold, freeze until set. About 30 minutes or overnight.
Thaw for 5-10 minutes before serving.
Pipe on vanilla frosting and enjoy!

Good to know

You can use fresh strawberries instead of dried ones, but I don’t recommend doing so. Fresh strawberries are high in water content, which will give the cheesecakes an icier, popsicle-like texture.

Always allow the cheesecakes to thaw for at least 10 minutes before serving. This will bring out its soft and creamy texture.

Keep the cheesecakes in the freezer until ready to eat.