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Recipe of the Week: Mini Vegan Strawberry Cheesecakes

You don’t need to be a vegan (or gluten free, or paleo, for that matter) to appreciate these delicious and adorable mini strawberry cheesecakes. Perfect for your spring gatherings, and an even more perfect way to use up those homegrown strawberries, this recipe is your new spring/summertime staple— and all of your guests, not just those with dietary restrictions, will love them. Chances are, they won’t even know the difference between these and traditional cheesecake. Possibly the best part of this recipe is that it’s packed with healthy fats, protein, and fresh, raw ingredients. Enjoy!

What You’ll Need (Makes 18 Minis):

  • 1 ½ c. raw almonds
  • 8 medjool dates
  • Water
  • 2 c. raw cashews (soaked overnight)  → this is where the cheese texture will come from, and it’s surprisingly delicious!
  • 1 ½ c. fresh strawberries (even tastier if you grow them yourself!)
  • ½ c. maple syrup (can adjust for sweetness as desired)
  • ⅓ c. melted coconut oil
  • Juice from one lemon
  • ½ tsp sea salt

How to Make:

  • Combine dates and almonds in a food processor and chop until a mixture that clumps together is formed— add in small amounts of water at a time to make sure the mixture sticks together. If it seems dry, add in another date or two or more water.
  • Press a little bit of this mix into the bottoms of silicone muffin containers or lined muffin trays to cover the bottom. Use all the mixture up and then place into the fridge while you continue preparing.
  • Drain and rinse the cashews and combine all ingredients from the cashews to the sea salt in a food processor. Blend until smooth.
  • Spoon cheesecake mixture into muffin containers until all has been used and chill for 6 hours before serving.

Recipe adapted from