Mini Strawberry Cheesecakes

 

Is there anything cuter than mini cheesecakes!?
I am definitely a cheesecake lover and these gluten & dairy free raw treats certainly do not disappoint.
Enjoy!

Mini GF Strawberry Cheesecakes

Servings: 12 Cheesecakes

Ingredients

Base
1 cup GF Rolled Oats
½ cup Desiccated Unsweetened Coconut 
6 Medjool Dates, pitted
3 tbsp Extra Virgin Coconut Oil
Pinch of Salt  

Filling
1 ½ cups Cashews, soaked overnight or approx 8 hours.
1 cup Coconut Cream
1 cup (or 10) Strawberries, chopped. 
1 tsp Vanilla Extract
1/3 cup Maple Syrup

Top
2 x 400ml cans Coconut Cream
1 tbsp Coconut Sugar
Extra Strawberries, optional decoration. 

Mini Gluten Free Strawberry Cheesecakes


Method

1.     Blend all base ingredients until combined. 

2.     Divide evenly and press into a muffin tin.  

3.     Freeze for 15 minutes. 

4.     Blend all filling ingredients in the order as listed into a smooth consistency. 

5.     Pour over base. 

6.     Freeze for 15 minutes.

7.     Meanwhile, drain liquid from coconut cream cans (and refrigerate for future cooking).

8.     Whip/beat the left over cream and sugar. 

9.     Use a spoon or piping bag to top cheesecakes and top with half a strawberry (optional). (Alternatively skip this step and pipe on prior to serving as freezing will harden cream). 

10. Return to freezer until firm (approximately 2 hours)

11. Defrost 30 minutes prior to serving (they are soft so best stored in the fridge or freezer). 

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Salted Caramel Bliss Balls