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.
Nicki Escudero says
Hi, Laura,
I made this yesterday, and it was delicious! I am surprised at how much these tasted like the real thing. Great recipe — thanks for sharing! Nicki
livesimplyhealthy says
Hi Nicki, I’m so happy you liked them! Thanks for letting me know 🙂
Rachel says
Everytime I make these they are a huge hit, thanks for a great recipe
livesimplyhealthy says
Thanks for sharing!
Kayla says
I made this into a round cheesecake and my family and I LOVED it! Thanks!
livesimplyhealthy says
I love that you turned these into a round cheesecake! Glad you enjoyed it 🙂
Natalie says
These were a huuuuge hit at my dinner party! I need to figure out how to master the pretty swirl on top.
livesimplyhealthy says
So glad they were a success!
Regan says
I’ve made these before and they are soooo good! Just the perfect amount of sweetness.
livesimplyhealthy says
So glad you enjoyed them!
Laura Harrigan says
Thank you for this recipe! I have made it several times for company and it is always well received. It has the perfect amount of sweetness – I really dislike overly sweet desserts. I have also played around with adding in different fruits instead of the strawberry – blackberry and raspberry are equally good. Today I’m making a rhubarb compote and going to use that instead of the strawberry. I’m sure it’s going to be Yummy!
livesimplyhealthy says
Thanks so much for your review. I am glad you enjoyed it, the rhubarb sounds delicious and perfect for summer!
Ellie says
So so amazing 🤩 I never thought to make vegan treats and thought why not? I will eat this over cheesecake any day.
livesimplyhealthy says
That makes me so happy to hear, thank you!