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Mini Strawberry Cheesecakes
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Vegan Strawberry Cheesecake

Recipe for 6 vegan mini strawberry cheesecakes
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Author Sina

Ingredients

  • 1 cup cashews soak the cashews for 4-6 hours
  • 1/2 cup coconut milk
  • 1/2 cup almonds
  • 1/2 cup dates
  • 1 tablespoon popped quinoa
  • 6-8 strawberries
  • 1 teaspoon agave

Instructions

  • Soak the cashews for 4-6 hours.
  • Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped quinoa and blend again until a sticky mixture forms. Press it into six silicone muffin cups.
  • Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk in a food processor and blend until it becomes creamy and smooth. Then add the strawberries and blend for another minute.
  • Pour it evenly on the base layer and freeze for about 4-6 hours.
  • Allow the mini cheesecakes to warm up for 30-60 minutes before you serve them.