Vegan Strawberry Cheesecake Bites!
These Vegan Strawberry Cheesecake Bites are super delectable. They are creamy and rich, and practically melt in your mouth. These bites are perfect to make throughout summer with fresh strawberries, but they can be enjoyed any time of year and taste great made with frozen strawberries as well. Bring them to all your summer potlucks and BBQs, they’re sure to be a hit – even with your non-vegan friends and family. They are easily transported in a container but try to keep them refrigerated until just before serving.
Although these Vegan Strawberry Cheesecake Bites taste like the perfect sweet treat, they are secretly healthy. They are vegan, gluten-free, and refined sugar-free. The base is made solely with pecans and dates. The cheesecake filling is made using soaked cashews and coconut cream and is lightly sweetened with maple syrup. The sticky strawberry topping is made with strawberries, a dash of maple syrup, and a little cornstarch to help it thicken.
These are super easy and quick to make, and can easily be made in advance. Store the bites in the refrigerator for up to a week, or freeze them and place the bites in the fridge a couple of hours before you want to enjoy them.
Looking for more sweet summer treats? Try my Mini Lemon Cheesecakes, Strawberry Shortcake, or Salted Popcorn Chocolate Chunk Cookies.
Follow me on Instagram @livesimplyhealthy for more recipes and nutrition tips!
Vegan Strawberry Cheesecake Bites
Ingredients
Base:
- 1 1/2 cups pecans
- 3/4 cups Medjool dates pitted
Cheesecake Filling:
- 1 cup soaked and drained cashews soaked in water overnight or for 6 hours
- 1/2 cup coconut cream the thick part from a full fat can of coconut milk
- 4 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
Strawberry Sauce:
- 1 cups fresh or frozen strawberries
- 1 tablespoon maple syrup
Instructions
Base:
- Add the pecans and pitted dates to a blender or food processor and blend until ingredients are fully combined and form a crumb-like texture.
- Tightly press the mixture into a 9x9 baking dish lined with parchment paper. Set aside and prepare the Cheesecake Filling.
Cheesecake Filling:
- Add the soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla to a blender or food processor. Blend until the mixture is fully combined and smooth, scraping down the sides as needed. This may take up to 5 minutes depending on your blender.
- Pour the mixture over the prepared base. Place in the fridge while you prepare the Strawberry Sauce.
Strawberry Sauce:
- Add fresh or thawed frozen strawberries to a blender along with the maple syrup. Blend until smooth.
- Add the blended strawberries to a small saucepan. Bring the sauce to a light boil and then reduce the heat to medium-low and simmer until the sauce has reduced slightly, about 5-10 minutes.
- Pour the sauce over your prepared cheesecake and swirl into the mixture with a toothpick or knife.
- Place the cheesecake into the fridge to firm for at least 2 hours, or overnight.
- Slice into 36 squares. Store the sliced squares in the fridge or freezer. Let thaw before serving.
